- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
-
Login/Register
1 bag Beleaves Frozen Cauliflower or 1 container fresh bug-free cauliflower
1 to 2 tablespoons olive or Tonnelli Avocado Oil
salt, to taste
pepper, to taste
1/3 cup flour (can use gluten-free flour)
1/2 cup hot sauce
5 tablespoons Tonnelli Avocado Oil
2 teaspoons apple cider vinegar
2 tablespoons Heaven and Earth Coconut Aminos (or soy sauce)
1 tablespoon garlic powder
1 to 2 teaspoons honey (optional, for a sweeter sauce)
Preheat oven to 375 degrees Fahrenheit.
Place cauliflower in a large Ziploc bag. Add oil, salt and pepper and shake to coat. Add flour and shake again.
Spread coated cauliflower on a metal baking sheet and spray with cooking spray.
Roast cauliflower for 40 minutes.
In a small pot, combine hot sauce, oil, apple cider vinegar, coconut aminos, and garlic powder (and honey, if using) over a high flame. Bring to a boil, then allow to simmer for five to seven minutes, stirring occasionally, until sauce thickens.
When cauliflower is ready, pour sauce over it, stirring to coat. Serve immediately.
Jackson Pulse is the only Jackson, New Jersey community magazine servicing 3500 families and stores with targeted content and advertising.
https://thevoiceoflakewood.com/jackson/
WhatsApp 732-305-2906
How Would You
Rate this recipe?
Please log in to rate
Reviews