After Fiona moved to our town (right before the pandemic!), she served dinner at her place at least once a week.
She loved to make meals for us, and though it was tough she worked to please everybody, including our vegetarian daughter.
This is the recipe Fiona found to cook for her granddaughter, and it was enjoyed greatly.
Ingredients
1/2 cup almond meal
1 garlic clove grated
1/2 cup milk
1 cup bread crumbs
1 cup buffalo sauce
1 head of cauliflower
Direction
Preheat oven to 425 F/220 C.
Oil a rimmed baking sheet.
Core and cut cauliflower to bite sized pieces. Add grated garlic in almond meal to the pan.
Set up a breading station for the almond flour (mix the grated garlic in with the almond meal), milk, and breadcrumbs, all in shallow dishes.
Pour the buffalo sauce into a shallow dish as well.
Dredge the cauliflower pieces through the almond meal mixture, shake off any excess, then dip into the milk, then the breadcrumbs. Transfer to your prepared baking sheet.
Bake for 25 minutes. Turning once
Dip the baked cauliflower in buffalo sauce and return to the baking sheet.
Bake for another 15 minutes.
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