Cauliflower is one of our favorite ingredients because it takes on the flavor of the other ingredients so easily. While this recipe adds great variety to your meal, it is also an awesome appetizer for the family or friends. The sauce hides the flavor of the cauliflower so well, that even those of you who don’t care for vegetables can enjoy them! 1 cup of cauliflower equals one serving of vegetables, and 1 Tbs. of dressing equals one serving of fat.


6 cups fresh cauliflower florets

2 teaspoons garlic powder

Himalayan sea salt & fresh ground pepper, to taste

1 Tbs. Kerry Gold butter, melted

3/4 cup Frank’s Red Hot Sauce



Preheat oven to 450°F. Grease a baking sheet (can line with parchment or aluminum foil) with coconut or macadamia nut oil. Set aside. Mix the garlic powder, salt, pepper, melted butter and hot sauce into a small bowl.

Add the cauliflower into a large gallon-sized Ziploc bag. Pour the buffalo sauce into the bag and shake until the cauliflower florets are fully coated. Spread onto the baking sheet.

Bake for 20 minutes.



1/2 cup organic mayonnaise

1/2 cup coconut milk (full fat, canned, mixed well)**

1/2 tsp. onion powder

1 tsp. garlic powder

1 tsp. dill

Himalayan sea salt & fresh ground pepper, to taste


Whish all ingredients together to combine. Season with salt and pepper. (**Make your dressing as thin or thick as you like by decreasing or increasing the coconut milk.) Store in an airtight container in the refrigerator for up to a week.