Makes

8

Servings

Prep Time

15

Minutes

Cook time

40

Minutes

Ingredients

  • 1/2 cup (125 milliliters) Club House® Rice Flour
  • 1/4 teaspoon (1 milliliters) Club House® Sea Salt Grinder
  • 2 teaspoons (10 milliliters) Club House® Garlic Powder
  • 2/3 cup (150 milliliters) water
  • 1 large head cauliflower, cut into florets
  • 1/2 cup (125 milliliters) FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 1 tablespoon (15 milliliters) coconut oil, melted

directions

  1. PREHEAT oven to 450°F (230°C). Whisk rice flour, garlic powder and salt in large bowl. Add water and mix until smooth. Dip cauliflower pieces in batter to coat, then arrange in single layer on greased baking sheet.
  2. BAKE 20 minutes, turning halfway through, until crispy and lightly browned.
  3. MIX RedHot Sauce and coconut oil in large bowl until well blended. Add cauliflower, tossing gently to coat. Return cauliflower to baking sheet. Bake 20 minutes longer or until crispy. Serve with your favourite creamy dipping sauce.

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