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Smoked Jalapeno Sriracha Buffalo Cauliflower Florets ‘Wings’

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  • ¼ cup sriracha
  • 2 tablespoons coconut oil
  • ¼ teaspoon paprika or cayenne for extra heat
  • ¼ teaspoon garlic powder
  • pinch of sea salt
  • ¼ cup Smoked Jalapeno Gut Shot
  • 1 head cauliflower
  • 2 tablespoons rice flour optional
  • 1 tablespoon cooking oil


  • Preheat the oven to 425 degrees Fahrenheit.
  • Remove cauliflower stem and separate florets into to ‘wing’ size pieces, wash & partially dry florets.
  • In a brown paper or gallon ziploc add the florets and rice flour, close bag and shake until florets are evenly coated with the rice flour. Note, this step is optional, it provides a little crispiness to the ‘wings.’
  • Add one tablespoon of cooking oil to a baking dish and lay out the florets with room around each one, this helps them to roast evenly. Roast in the oven for 15-20 minutes, rotating at least once.
  • Meanwhile mix all other ingredients together.
  • When florets are roasted, toss in sauce and serve immediately.