NUTRITION

SERVINGS

INGREDIENTS

2 cups Cauliflower florets

0.5 cup Egg whites

0.25 cup Almond flour

1 tbsp Hemp hearts

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Buffalo sauce

0.5 tbsp Ghee

0.75 cup Nonfat Greek yogurt

1 tsp Dried dill

1 tsp Dried chives

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  In a shallow bowl, whisk the egg whites until they become slightly frothy and aerated.

• 3

  In a separate medium bowl, combine the almond flour, hemp hearts, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Dip each cauliflower floret into the egg whites, then dredge through the almond flour mixture until thoroughly and evenly coated.

• 5

  Arrange the coated florets on the prepared baking sheet in a single layer and roast for 22 minutes until the exterior is golden and crisp.

• 6

  While the cauliflower roasts, whisk together the Greek yogurt, dried dill, dried chives, and lemon juice in a small bowl to create the ranch dip.

• 7

  In a large mixing bowl, combine the buffalo sauce with the melted ghee, then gently toss the hot roasted cauliflower in the sauce until well coated.

• 8

  Serve the spicy cauliflower bites immediately with the chilled ranch dip on the side for a perfect balance of heat and creaminess.