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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.
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