Buffalo Cauliflower with Paleo Ranch

By February 10, 2019 No Comments

This buffalo cauliflower dish can be made into anything! A side dish, an appetizer, or an entree. I add eggs with it for breakfast, toss it with grilled shrimp or chicken for lunch or dinner, and even put it in #meatlessmonday tacos!

Yields4 Servings
Prep Time8 minsCook Time25 minsTotal Time33 mins
 2 heads cauliflower, cut into florets (roughly 4 cups)
 1 bottle of medium-hot wing sauces
 1 paleo ranch dressing; I use Primal Kitchen
 2 cups purple cabbage, shredded
 1 head of romaine, to act as a wrap
 1 bunch of scallions, chopped
Nutrition Facts

Serving Size 1/4

Servings 4


Amount Per Serving
Calories 230
% Daily Value *
Total Fat 9.75g15%
Total Carbohydrate 21g8%
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

1

Preheat the oven to 400 degrees F and spray a 9x13 casserole dish with some cooking oil to lightly grease. Cut cauliflower into florets big enough to eat with your fingers 😉 and place them into a bowl.

2

Drop the cauliflower into a ziplock bag + pour the bottle of buffalo sauce inside. Zip. Shake, shake, shake it up! Pour it into the baking dish.

3

Chop the scallions + pour over the top. Bake for 20-25 minutes.

4

Meanwhile, shred the cabbage and remove the lettuce leaves to make them individual “wraps.”

5

Remove the cauliflower from the oven and let it cool for 5-8 minutes. Serve it with the cabbage + ranch mixed in and use lettuce wraps or individual containers to make this finger food.

Ingredients

 2 heads cauliflower, cut into florets (roughly 4 cups)
 1 bottle of medium-hot wing sauces
 1 paleo ranch dressing; I use Primal Kitchen
 2 cups purple cabbage, shredded
 1 head of romaine, to act as a wrap
 1 bunch of scallions, chopped

Directions

1

Preheat the oven to 400 degrees F and spray a 9x13 casserole dish with some cooking oil to lightly grease. Cut cauliflower into florets big enough to eat with your fingers 😉 and place them into a bowl.

2

Drop the cauliflower into a ziplock bag + pour the bottle of buffalo sauce inside. Zip. Shake, shake, shake it up! Pour it into the baking dish.

3

Chop the scallions + pour over the top. Bake for 20-25 minutes.

4

Meanwhile, shred the cabbage and remove the lettuce leaves to make them individual “wraps.”

5

Remove the cauliflower from the oven and let it cool for 5-8 minutes. Serve it with the cabbage + ranch mixed in and use lettuce wraps or individual containers to make this finger food.

Buffalo Cauliflower with Paleo Ranch

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