Servings: 4
1 medium head of cauliflower, cut into bite-sized florets
1/2 cup all-purpose flour (or almond flour for low-carb)
1/2 cup unsweetened almond milk (or any plant-based milk)
1/2 cup panko breadcrumbs (or crushed pork rinds for low-carb)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp salt
1/4 tsp black pepper
1/2 cup low-sugar BBQ sauce or buffalo sauce
1 tsp olive oil or avocado oil (for crispiness)
Fresh parsley, chopped (for garnish)
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a bowl, whisk together the flour, almond milk, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth.
Dip each cauliflower floret into the batter, letting the excess drip off. Then, coat it in the panko breadcrumbs (or crushed pork rinds).
Arrange the coated cauliflower on the baking sheet. Lightly spray or drizzle with olive oil.
Bake for 20 minutes, flipping halfway through, until golden and crispy.
Remove from the oven and toss the cauliflower in BBQ or buffalo sauce.
Return to the oven for 5 minutes until caramelized and crispy.
Sprinkle with chopped parsley and serve warm. Enjoy!
ww Points:
3 Points | 
2 Points | 
2 Points (without the sauce)
