Crispy Buffalo Cauliflower (WFPBNO)

 I love cauliflower nuggets dressed up like chicken nuggets. These were super crunchy and easy to make.  You start with 3 bowls of ingredients, dip the cauliflower florets in each bowl, place on parchment paper and bake. Then serve with buffalo sauce. So easy as an appetizer or fix some veggies on the side and serve these as your main entrée. Let's get cooking.

Bowl 1:

• 1/2 cup unbleached all-purpose flour

Bowl 2:

• 2 tablespoons ground flaxseed
• 3/4 cup warm water

Bowl 3:

• 4 cups wheat bran flakes
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon pepper

Process these 4 ingredients in a food processor until the flakes are pretty broken down.

Other Ingredients:

• 1 small head cauliflower, cut into florets
• 1/2 cup Frank's buffalo sauce or red hot sauce

Get your 3 bowls of ingredients ready.

Preheat oven to 400F. Line a baking sheet with parchment paper. Cut the cauliflower into the appropriate sized florets.

Rinse the cauliflower so that it's wet. Coat the florets in bowl 1, 2 and then 3 and place on baking sheet. Be sure they aren't touching. Bake for 20-25 minutes until golden brown.

Pour the Frank's sauce over them and toss. (I did this on my plate so the leftovers wouldn't loose their crunch. Serve as an appetizer, or as I did with a side of roasted potatoes, fresh sliced tomatoes and some vegan ranch.

Enjoy!

Leftovers heat well in a toaster oven.