These keto buffalo cauliflower bites are the BEST low carb cauliflower appetiser that you won't stop eating! Crispy on the outside, soft on the inside, it's doused in a healthy buffalo cauliflower sauce!
Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside. Chop your cauliflower into bite sized pieces.
In a mixing bowl, add your almond milk, salt, and pepper. Whisk well. Fold through your almond flour until fully incorporated.
Dip your cauliflower pieces completely in the batter, before transferring to the baking tray.
Bake the cauliflower for 20-25 minutes, or until beginning to go golden brown.
Remove the cauliflower from the oven and brush each piece with buffalo sauce. Place back in the oven and bake for a further 10 minutes. Remove from the oven and let cool for 5 minutes, before serving.
Feel free to add any spices of choice to the batter.TO STORE: Store leftover buffalo cauliflower in the refrigerator in a sealable container or on a plate covered in plastic wrap. Refrigerated cauliflower will keep well for up to 1 week.TO FREEZE: Place cauliflower bites in a ziplock bag and store in the freezer for up to 2 months. Thaw overnight in the refrigerator. TO THAW: To maintain the crispy texture, I recommend you reheat them either stovetop (in a non-stick pan) or in an air fryer/oven, so they can crisp up again properly.