Buffalo Cauliflower

This recipe is great for an appetizer, snack, light meal, or even a main meal served alongside a salad. It’s also oil-free, grain-free, and plant based.

1 medium-sized head of cauliflower, cut into bite-sized florets

1 ⅓ cup cassava flour

1 ½ cup water, more if needed

6 to 8 celery sticks, to serve

subheading: Ranch:

1 cup raw, peeled and diced zucchini

2 tbsp raw cashews

1 tbsp lemon juice

½ tsp garlic powder

1 tsp onion powder

½ tbsp finely chopped dill

½ tbsp finely chopped parsley

subheading: Hot Sauce:

2 to 3 tbsp roughly chopped fresh red-hot peppers, roughly chopped

2 garlic cloves

2 ½ tbsp lemon juice

1 tsp paprika

2 tbsp raw honey

¾ cup water

1 tbsp arrowroot starch

¼ cup tomato paste

Celery stalks

Directions at medicalmedium.com

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