1 head cauliflower
1 cup almond flour (Substitute: cashew flour or breadcrumbs if none)
1 tsp garlic powder
Pinch of salt
(Optional: 1 tsp cajun)
20g butter (unsalted so you can control the amount of salt)
Chopped chives for topping
Set oven to about 180*C. Cut Cauliflower florets and soak them in water with salt for about 10-15 minutes. Be sure to not cut them too small. Drain water, dry florets towel-dry and set aside. Line a baking tray with parchment paper and set aside. In a medium-sized bowl, combine almond flour (or breadcrumbs) with garlic powder, salt, and cajun. Mix and Set aside. Crack 1 egg in a separate bowl and whisk. Begin by taking 1 floret at a time and dip in whisked egg first, then flour/breadcrumb mix and line on parchment paper. Do the same for remainder of cauliflower florets. Be sure the florets on tray do not touch. Bake in oven for about 18-20 mins. Meanwhile on stove top melt butter on low heat. After completely melted add ¼ cup hot sauce. Remove baking tray from oven and pour melted butter/hot sauce mix over cauliflower florets. Return to oven to crisp the florets for 10 minutes or until lightly browned. Remove from oven and top with chopped garlic chives.