Buffalo Cauliflower "Wings" with Avocado Blue Cheese Dip

Buffalo Cauliflower "Wings" with Avocado Blue Cheese Dip

Serves 6


1 medium head cauliflower
1 cup almond flour (such as Bob's Red Mill brand)
1 tbsp. garlic powder
½ tsp. Kowalski's Smoked Spanish Paprika
¼ tsp. kosher salt, plus more for seasoning the dip
¼ tsp. freshly ground Kowalski's Black Peppercorns, plus more for seasoning the dip
2 eggs
- Kowalski's Extra Virgin Olive Oil Spray, as needed
½ cup Buffalo wing sauce
2 tbsp. Kowalski's Pure Maple Syrup
1 ripe jumbo avocado
½ cup sour cream
½ cup Kowalski's Blue Cheese Crumbles
- Kowalski's Freshly Squeezed Lime Juice (from the Produce Department), as needed
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  1. Preheat oven to 400°.
  2. Trim and remove core from cauliflower. Break or cut florets into bite-sized pieces (about the size of a boneless chicken wing); set aside.
  3. In a small mixing bowl, combine almond flour, garlic powder, paprika, salt and pepper. Whisk to combine; set aside.
  4. In a second small mixing bowl, beat eggs; pour into a gallon-sized zip-top plastic bag.
  5. Add cauliflower; seal bag and shake, tossing to coat completely.
  6. Pour almond flour mixture into bag and reseal; shake and toss to coat completely and evenly.
  7. Spread cauliflower "wings" onto a large parchment-lined baking sheet, leaving room between pieces; spray with cooking spray.
  8. Bake in preheated oven for 20 min.
  9. Remove from oven; flip cauliflower pieces.
  10. Return to oven; bake until dark golden-brown and crispy on the edges (10 min. more).
  11. While cauliflower bakes, whisk together Buffalo sauce and syrup in an extra-large mixing bowl; set aside.
  12. Cut avocado in half; remove pit and discard. Scoop flesh from avocado into a medium mixing bowl; discard skin. Mash avocado with a fork.
  13. Add sour cream; mix until smooth.
  14. Stir in cheese.
  15. Stir in lime juice until dip reaches desired consistency; season with salt and pepper. Set dip aside.
  16. Remove cauliflower from oven; toss with Buffalo sauce mixture.
  17. Return to oven; cook until very dark and crispy on the edges (4-5 min.).
  18. Remove from oven; let stand for 5 min.
  19. Serve with avocado blue cheese dip.


Tasty Tip:

  • These also make for a fun twist on a taco. Serve the cauliflower in soft tortillas; top with shredded cabbage, chopped fresh cilantro, avocado blue cheese dip and a squeeze of lime.