Greek Cauliflower Dip

Greek Cauliflower Dip

Needing a healthy appetizer or spread for a quick dinner or lunch? My Greek Cauliflower Dip is the perfect addition to any dinner party, light lunch with friends, or a backyard BBQ. This recipe is gluten free.

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I created my Cauliflower Dip recipe awhile back when I wanted a low carb alternative to traditional hummus. I was experiencing some inflammation, so I was unable to consume legumes, enter anything cauliflower. Not only did the dip taste great, but no one had any idea that it was not actual hummus. Mom for the win!

You can use frozen or fresh cauliflower, and the ingredients you likely already have on hand. Recently, I decided to dress it up a bit, so I made a mini Greek Salad on top for some flare. My husband and I will eat this for dinner sometimes with a burger or just dig in with loads of vegetables and SimpleMills crackers or plantain chips. For the Greek dressing I used Primal Kitchen brand, but any dressing that is Gluten Free and you enjoy is good. Enjoy!

Greek Cauliflower Dip

Mindful Living With Amanda
Gluten Free
Course Side Dish, Snack

Ingredients
  

  • 1 batch Cauliflower Dip Linked Below
  • 1/2 cucumber, chopped
  • 4 Campari tomatoes, quartered
  • 1/4 red onion, diced
  • 1/4 cup chopped pitted kalamata olives
  • 1/4 cup crumbled feta cheese
  • Greek Salad Dressing I used Primal Kitchen brand

Instructions
 

  • Prepare the cauliflower dip as intructed *linked below
  • Spread the dip on a serving dish/plate, layer on the remaining ingredients, and drizzle the salad dressing ontop
  • Store this in an airtight container for up to 3 days in the fridge, or serve immediately. Enjoy!

Roasted Kale Caesar Salad

Roasted Kale Caesar Salad

Dig into this delicious and nutritious Roasted Kale Caesar Salad. This salad is beautifully balanced with protein, greens, fiber, and healthy fats to keep you satisfied and fueled up for the day. This recipe is Paleo, Keto, dairy free and gluten free friendly. Enjoy!

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Caesar salad is by far my favorite. I love recreating this classic any chance I get. Now that Costco sells Primal Kitchen’s Caesar Salad Dressing this will be a frequent flyer in my home. Seriously, if you have not tried Primal Kitchen’s salad dressings and marinades you need to go ASAP to your nearest Whole Foods, Target, or Costco. Everything they make is out of this world.

My favorite part about this recipe is that it is so straight forward. No hemming and hawing about if you have enough time to make it, and the ingredients are convenient to find at a local store. Nothing is worse than finding a recipe you love, and then you have to buy a laundry list of ingredients you will likely never use again. This serves about 2-3 people, and makes a great addition to your week night routine or to serve at your next dinner party. This is a great light lunch as well!

Roasted Kale Caesar Salad

Mindful Living With Amanda
Paleo & Keto Friendly | Dairy & Gluten Free
Course Main Course, Salad
Servings 2

Ingredients
  

  • 1 bunch kale washed, torn from the stem, and torn into bite sized pieces
  • 1 lb Brussel Sprouts quartered
  • 2 tbsp avocado oil
  • 3 slices precooked Paleo friendly bacon, chopped
  • 3 tbsp pine nuts
  • 1/2 large shallot, diced
  • 1 rotisserie chicken, shredded
  • Caesar Salad Dressing Primal Kitchen is Keto & Paleo compliant
  • sea salt

Instructions
 

  • Preheat the oven to 400 degrees and line a baking sheet with parchment paper
  • Toss the Brussel Sprouts with 1 tbsp avocado oil and sprinkle with sea salt. Roast in the oven for 8 minutes.
  • While the sprouts are roasting, prepare the kale. Massage the torn kale with 1 tbsp avocado oil and sprinkle with sea salt in a medium sized bowl.
  • Spread the kale over the Brussel Sprouts and roast together for an additional 4 minutes
  • While the veggies are roasting, place the diced shallot, pine nuts and bacon in a pan and toast over medium heat until fragrant and the pine nuts are golden brown
  • When everything is done, layer in the roasted veggies, toasted nuts, shallot, bacon, chicken, and drizzle with Caesar dressing. Enjoy!

Roasted Asparagus & Tomato Shrimp Scampi

Roasted Asparagus & Tomato Shrimp Scampi

Needing an easy and healthy dinner option? This recipe takes less than 20 minutes, and tastes out of this world. Eating healthy does not need to complicated. Dig into this Paleo and Keto friendly dish any night of the week!

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I love a fast and easy dinner option to keep in my back pocket for those busy weeknights that seem to creep up on us all too easy. I frequently make this dish when I am short on time. This has a healthy blend of healthy fats, fiber, greens, and protein to keep you fueled and well balanced.

The roasted tomatoes and asparagus add a little something special to the dish with loads of nutrients. A quick roast in the oven with some avocado oil and sea salt is all you need. For the shrimp I use Whole Food’s frozen wild shrimp for a convienent option, but fresh is always glorious as well. I try to purchase wild caught seafood versus farm raised. I hope you enjoy this as much as I do. Let me know what you think below.

Roasted Asparagus & Tomato Shrimp Scampi

Mindful Living With Amanda
Keto & Paleo Friendly
Course Main Course

Ingredients
  

Roasted Veggies

  • 1 bunch of organic asparagus stalks, trimmed
  • 8 Campari tomatoes, quartered
  • 1 tbsp avocado oil
  • sea salt
  • 1/2 tsp onion powder

Scampi

  • 8 oz wild frozen shrimp
  • 2 tbsp grass-fed butter or substitue for ghee for paleo
  • 1 cup frozen broccoli
  • 1/2 freshly squeezed lemon
  • sea salt
  • 2 minced garlic cloves
  • 2 tsp fresh oregano
  • 1 tbsp fresh basil
  • 1/2 tsp red pepper flakes
  • 1 package of Natural Heaven's Hearts of Palm Pasta

Instructions
 

  • Preheat the oven to 400 degrees. Toss the asparagus and tomatoes with avocado oil, sea salt, and onion powder on a parchment paper lined baking sheet. Roast for 14 minutes.
  • Add the butter and garlic to a large frying pan over medium heat and saute until fragrant.
  • Add the broccoli, shrimp, lemon, red pepper flakes, oregano, basil, and a sprinkle of sea salt, and saute until the shrimp is cooked through.
  • Remove from the heat and add the Hearts of Palm Pasta to the pan, and toss until warmed through and well combined.
  • Top the scampi with the roasted veggies, and garnish with additional fresh basil and lemon wedges. Enjoy!
Caesar Salad With Seared Romaine

Caesar Salad With Seared Romaine

Needing a simple yet vibrant salad for dinner, lunch or get together? This Caesar Salad with Seared Romaine will turn heads, and have people grabbing for second and thirds. This recipe is gluten, dairy, Keto and Paleo friendly! Dig in!

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Caesar salad is by far my favorite salad. I have to be honest I use Primal Kitchen’s Caesar dressing in almost every salad I make. I love that the dressing is Keto and Paleo friendly, but most of all that it is dairy free. When I completed the Inflammation Spectrum by Dr. Will Cole, I definitely realized I do not tolerate dairy well. So, I always enjoy finding delicious dairy free options that often times taste better than the real thing. Love it.

You can find Primal Kitchen items at a lot of retailers these days such as Target and Whole Foods. You can also stock up on some really amazing bundle packages on their website. For the chicken and bacon I use Butcher Box, which has amazing meats that are delivered right to your door step. I have never looked back once I started using their service. Their animals are raised humanely, and they use ethical practices across the board.

I love making this salad for an easy dinner during the week. I also make this for fun lunches on the weekend. I will also increase the ingredients and make a large platter to serve at get togethers. I think the seared Romaine really gives it a nice edge, and the nutty pine nuts add some depth to the flavors. All-in-all this is a delicious and healthy addition into your line up of meals. I hope you enjoy!

Caesar Salad With Seared Romaine

Gluten & Dairy Free, Keto & Paleo Friendly
Course Appetizer, Main Course, Salad, Side Dish

Ingredients
  

  • 2 whole Romaine hearts
  • 2 chicken breasts
  • 2 tbsp avocado oil
  • 1 tsp Adobo seasoning *I use Frontier Co-Op brand
  • 1 cup grape tomatoes
  • 1/4 cup raw, unsalted pine nuts
  • 4 slices of bacon
  • sea salt
  • Primal Kitchen Caesar Salad Dressing *Or your dressing of choice

Instructions
 

  • Preheat the oven to 375 degrees and line 2 baking sheets with parchment paper
  • On one baking sheet place the chicken breasts down and season with 1 tbsp of avocado oil and the Adobo seasoning. Bake for 25-30 minutes until cooked through.
  • During the last 15 minutes of the chicken's cooking time, scatter the grape tomatoes throughout the pan. Return the pan into the oven until the chicken is fully cooked.
  • Place the 4 slices of bacon onto the second baking sheet, and add it into the oven to crisp during the last 10 minutes of the chicken's cooking time. Cook until the bacon is crisp to your liking.
  • Toss the pine nuts into a small frying pan and toast them over medium heat. Stir the nuts frequently to avoid burning. Remove from the heat once golden brown and fragrant.
  • While the chicken and bacon are cooling, heat a skillet over medium heat and add the remaining avocado oil in.
  • Cut the Romaine hearts in half (length wise). Place the Romaine hearts (2 at a time) flat side down onto the skillet and sear 1 minute each side while sprinkling sea salt on top. Repeat this step for the last 2 Romaine hearts.
  • Layer the seared lettuce on the plate, and top with the chopped chicken, tomatoes, bacon, and toasted pine nuts. Evenly drizzle the Caesar dressing ontop and garnish with lemon wedges. Enjoy!
Roasted Cauliflower & Cashew Chimichurri

Roasted Cauliflower & Cashew Chimichurri

Need a vegetable based appetizer, or a side dish for a dinner party or a nice night in? My Roasted Cauliflower & Cashew Chimichurri is out of this world. This recipe is Keto, Paleo, and gluten free. Dig into this simple dish that will please everyone around the table.

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Cauliflower is an amazing vegetable that is so versatile either as florets or rice. Cauliflower is a great low carb but fibrous option to add into many Keto and Paleo approved meals. Cauliflower is a great anti-inflammatory vegetable that is rich in antioxidants, Vitamins K and C.

I have to admit that years back I was not a fan of roasted vegetables. Fast forward about 10 years and I have roasted vegetables multiple times a week. I frequently make sheet pan dinners, or I roast a ton of vegetables to meal prep for quick meals for the upcoming week. The process is just too easy, and the roasted flavors is delicious. I also enjoy the texture that comes along with crispness.

This is great as a side dish to grilled chicken or steak, or you can serve it as an appetizer. It is best to serve while the cauliflower is still warm, but I have had it cold as well and it still tastes amazing. You will most likely have some leftover sauce, but you can save it and use it as a topping for your next taco night. I hope you enjoy this light dish as much as I do!

Roasted Cauliflower & Cashew Chimichurri

Mindful Living With Amanda
Keto & Paleo Friendly, Gluten Free
Course Appetizer, Side Dish

Ingredients
  

Roasted Cauliflower

  • 1 head of cauliflower chopped into bite size florets
  • 3 tbsp avocado oil
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp sea salt

Cashew Chimichurri

  • 1/4 cup unsalted cashews
  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh cilantro
  • 1/4 cup fresh parsley
  • 1/4 cup fresh lime juice
  • 2 garlic cloves, minced
  • 1/2 tsp sea salt
  • 1/4 tsp crushed red pepper flakes

Instructions
 

Roasted Cauliflower

  • Preheat the oven to 450 degrees, and line a large baking sheet with parchment paper
  • Whisk together the avocado oil, onion and garlic powders, paprika and salt
  • Drizzle the oil mixture onto the chopped cauliflower florets and toss until evenly coated
  • Roast the cauliflower for 12-14 minutes until crisp to your preference

Cashew Chimichurri

  • Place all of the sauce ingredients into a food processor, and process until the mixture is smooth
  • Serve the roasted cauliflower alongside the Chimichurri sauce for dipping. Enjoy!
Easy Shrimp Scampi

Easy Shrimp Scampi

I love a quick and easy dinner recipe. My Easy Shrimp Scampi recipe takes no more than 10 minutes to make, and it is grain free and Keto friendly! Dig in!

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I love easy recipes, especially for nights when we are on the go. I also love one pan meals for an easy clean up. From beginning to end this meal takes no longer than 10 minutes. I use frozen broccoli and shrimp, which simmers in the pan with some chicken bone broth, herbs, lemon juice, and butter. Lately, I have been looking for any reason to use the fresh herbs in our garden. I used fresh basil and oregano on top, and it was amazing. I never realized how fresh herbs can really brighten up any meal. I recently started putting fresh rosemary and oregano in my bone broth when I drink it for a snack. Try it, it is amazing.

The brand of shrimp I use is Whole Foods’ Whole Catch Pink Shrimp. I will keep these on hand for quick and easy dinners or lunch. When buying seafood you want to opt for wild caught, and from regions of the world that are less polluted. I have to admit the seafood landscape seems pretty grim these days, but do your part and educate yourself as much as you can without driving yourself insane. I hope you enjoy this easy and delicious meal. Let me know your thoughts! Enjoy!

Easy Shrimp Scampi

Mindful Living With Amanda
Gluten Free, Keto Friendly
Course Main Course
Servings 2 people

Ingredients
  

  • 1 1/2 cups frozen shrimp
  • 2 cups frozen broccoli florets
  • 2 tbsp grass fed butter or ghee
  • 1/4 cup chicken bone broth
  • 1 9 oz package of Natural Heaven's Hearts of Palm Pasta
  • 1/4 tsp crushed red pepper
  • 1 tsp Italian seasoning
  • 1 lemon, juiced
  • sprinkle of sea salt
  • Garnish with fresh basil, oregano, and/or lemon wedges

Instructions
 

  • Heat the butter or ghee in a large pan over medium heat
  • Add in the shrimp, broccoli, Italian seasoning, crushed red pepper, lemon juice, and bone broth and stir frequently until the shrimp and broccoli are cooked through
  • Remove from the heat and toss in the hearts of palm pasta until well combined
  • Serve with fresh basil, oregano, and lemon wedges
Roasted Sweet Potato & Brussel Sprout Salad

Roasted Sweet Potato & Brussel Sprout Salad

Looking for a side dish, or a delicious salad to serve up for lunch or dinner? Then this salad is for you! This salad has a nice blend of flavors and textures that is well rounded and packed with nutrients. This recipe is gluten free and Paleo friendly.

I love making salads, because there are so many flavor combinations and ways to keep them new and interesting. I will typically purchase Brussel sprouts when I am at the store. You can roast them in the oven with some avocado oil and salt, or shred them for a nutrient dense base to any salad. Brussel sprouts are a cruciferous vegetable that are full of antioxidants, vitamin C and K, and dietary fiber. I will admit that it took me awhile to get on the Brussel sprout train, but now I am always on the hunt for these gems.

For the bacon I always go for a sugar free brand such as Nature’s Rancher, Butcher Box, and Applegate. Sometimes you will find some sneaky ingredients in bacon, so just be mindful of the brand you purchase and whether or not it is truly Paleo friendly. For the pecans be sure to get an unsalted package to avoid excessive salt.

The dressing is pretty great here, and you can even use this on other salads as well. Homemade salad dressings are always the way to go. A brand of store bought salad dressing that I trust is Primal Kitchen. I hope you enjoy this salad as much as we do. This has become a regular staple in my house. Serve this alongside burgers or grilled chicken for a well balanced meal complete with healthy fats, protein, fiber, and greens!

Roasted Sweet Potato & Brussel Sprout Salad

Mindful Living With Amanda
Gluten Free & Paleo Friendly
Course Main Course, Salad, Side Dish

Ingredients
  

Roasted Sweet Potatoes

  • 1 medium sweet potato, peeled and chopped
  • 1 tbsp avocado oil
  • sprinkle of sea salt

4 slices of bacon (free from sugar)

    Salad

    • 2 1/2 cups shaved Brussel sprouts
    • 3/4 cup unsalted, toasted pecans (chopped)
    • 3 tbsp finley chopped shallot
    • 1 red apple (chopped)

    Dressing

    • 1/2 lemon, juiced
    • 1 tbsp stone ground mustard
    • 3 tbsp avocado oil
    • 1 tbsp apple cider vinegar
    • 1/4 tsp sea salt

    Instructions
     

    • Preheat the oven to 425 degrees and line 2 baking sheets with parchment paper
    • Toss the chopped sweet potatoes with avocado oil and sea salt on one baking sheet. Spread the sweet potatoes out evenly to roast for 20-25 minutes until tender and lightly crisped on the edges.
    • Spread out the slices of bacon on the second baking sheet, and roast in the oven during the last 10 minutes of the sweet potatoes cooking time.
    • Toast the chopped pecans over medium heat in a small frying pan until lightly toasted and fragrant. Be sure to stir frequently to avoid burning.
    • Add the Brussel sprouts, shallot, pecans, chopped apple, 1 1/2 cups of the roasted sweet potatoes, and chopped slices of bacon in a bowl.
    • Combine the dressing ingredients and whisk until well combined. Then, pour over the salad and toss until evenly coated. Enjoy!
    Honey Mustard Chicken Salad

    Honey Mustard Chicken Salad

    I am a lover of all things honey mustard, and grilled chicken salads. Naturally, I had to blend the two together for an amazing lunch or dinner option. The blend of protein, fiber, and fat makes this a well balanced meal that will satisfy everyone at the table. This recipe is gluten free and paleo friendly.

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    My love for honey mustard stems back to my fast food days. Literally, any time I was offered a condiment I immediately responded with “honey mustard”, followed by “please” of course. Honey mustard is such a delightful flavor, and I paired it with sweet potatoes, bacon, and toasted cashews for an amazing salad that can be served as a lunch or dinner.

    When I made my Bacon Wrapped Sweet Potato Wedges I seriously put them on top of everything. I made them with breakfast, lunch, and dinner. The recipe is linked here and down below. If you are not a bacon fan, then you can easily use 1 medium sized sweet potato and chop and roast alongside the Brussel sprouts. The dressing is super simple to make as well. Salad dressings can contain a lot of unnecessary ingredients such as highly processed oils and sugars that cause inflammation. I always opt for homemade dressings or Primal Kitchen brand for simple and healthy options. I hope you enjoy this salad as much as I do. I am craving one as I type this.

    Honey Mustard Chicken Salad

    Mindful Living With Amanda
    Gluten Free & Paleo Friendly
    Course Main Course, Salad
    Servings 2 people

    Ingredients
      

    Honey Mustard Chicken

    • 2 chicken breasts, sliced lengthwise in half
    • 2 tbsp apple cider vinegar
    • 2 tbsp avocado oil
    • 1 tbsp raw honey
    • 1 tbsp stone ground mustard Primal Kitchen's Brown Mustard is a good option

    Roasted Brussel Sprouts

    • 1 1/2 cups washed, and halved Brussel sprouts
    • 2 tsp avocado oil
    • 1/4 tsp sea salt

    Salad Bowl

    • 4 cups mixed greens
    • 1/4 cup toasted, unsalted cashews toasted in a small pan over medium heat for about 5 minutes
    • 1 whole avocado, sliced
    • 3 Bacon Wrapped Sweet Potato Wedges Recipe is linked below*

    Dressing

    • 1 tbsp avocado oil
    • 1 tbsp apple cider vinegar
    • 1 tsp raw honey
    • 1 tsp stone ground mustard
    • 1 tsp fresh lemon juice

    Instructions
     

    • Poke the raw chicken with a fork and mix in the marinade ingredients. Allow the chicken to set with the marinade for 30 minutes to an hour prior to grilling.
    • Preheat the oven to 400 degrees, and prepare the sweet potatoes and Brussel sprouts while the chicken marinates
    • Prepare & bake the bacon wrapped sweet potatoes (recipe is linked below), or you can chop up a sweet potato and roast with the sprouts. Just cut the sweet potatoes into smaller chunks so they roast evenly.
    • Toss the Brussel sprouts onto a baking sheet lined with parchment paper and coat with the avocado oil and sea salt. Roast for about 10-15 minutes until crisp
    • Cook the chicken until no longer pink. I grilled mine, but you can bake it if that is more your thing as well.
    • Combine and whisk together all of the dressing ingredients
    • Arrange all of the salad ingredients in a bowl with the sprouts, sweet potatoes, toasted cashews, sliced chicken, and sliced avocado. Drizzle on the dressing, and enjoy!
    Bacon Wrapped Sweet Potato Wedges

    Bacon Wrapped Sweet Potato Wedges

    Hey there, fellow bacon lovers! If you love sweet potatoes and bacon then this is a no brainer. This is a great recipe to serve up as an appetizer or a side dish to lunch or dinner. This could even be a great addition to a brunch! Whatever the occasion, I hope you enjoy these gluten free and Paleo friendly Bacon Wrapped Sweet Potato Wedges!

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    I have to admit that I love bacon. A good quality piece of bacon can brighten up any dish. I use sugar free bacon, and the brands I trust are Butcher Box, Apple Gate, and Nature’s Rancher. I routinely get all of my meats delivered from Butcher Box, and every so often I add in a package or two.

    I created my Bacon Wrapped Sweet Potato Wedges recipe shortly after I shared my Bacon Wrapped Dates recipe. Do you see a trend here? Both of these dishes can be served as an appetizer or a side dish for a delicious lunch, dinner, or brunch! I will even make these and put them on top of my salads.

    The key to making this dish is to cut the sweet potato into wedges that are uniform is size, so that the cut pieces of bacon will wrap around them perfectly. Once they are wrapped then place them seam side down onto the baking sheet. I roasted mine in the 25-30 minute range, but keep an eye on yours as all ovens are different. As long as you get a nice crisp on the bacon you will be good to go! Enjoy!

    Bacon Wrapped Sweet Potato Wedges

    Mindful Living With Amanda
    Gluten Free & Paleo Friendly
    Course Appetizer, Side Dish, Snack

    Ingredients
      

    • 16 slices of Paleo friendly bacon (cut in half) I use Nature's Rancher or Apple Gate
    • 2 medium sweet potatoes, peeled and chopped into wedges
    • 1/2 tsp fresh rosemary, chopped
    • 1/2 tsp sea salt
    • 2 tbsp coconut oil, melted
    • 1/2 tsp coconut flour

    Instructions
     

    • Preheat the oven to 400 degrees, and line a large baking sheet or two small baking sheets with parchment paper
    • In a medium mixing bowl, toss the cut potato wedges with the melted coconut oil, chopped rosemary, sea salt, and coconut flour until evenly coated
    • Wrap each wedge with bacon and place seam side down onto the baking sheet. Repeat this process until each wedge is wrapped with bacon.
    • Roast the wedges in the oven for about 25-30 minutes until the potatoes and bacon are crisp to your liking
    • When done place the wedges on a large plate lined with paper towels to cool, and transfer to a serving dish when ready to eat. Enjoy!
    Buffalo Cauliflower Bites

    Buffalo Cauliflower Bites

    I love Buffalo flavored foods and roasted vegetables. The combination of the roasted cauliflower and Buffalo sauce makes for a fabulous combination for a delicious appetizer or salad topping. This recipe is gluten free, Paleo, and Keto friendly.

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    When I discovered Primal Kitchen’s Buffalo Sauce I was so excited. I immediately started putting it on everything I made. I was in heaven. Buffalo chicken is such a comfort food for me, especially during Football season in my house. Another substitution is Frank’s Red Hot, or your hot sauce of preference.

    I’ll typically make this dish as a side to grilled chicken, as an appetizer, or as a topping to put on my salads in place of meat. If I make a larger batch then I will simply place the leftovers in the oven at 400 degrees on a parchment lined baking dish for about 6-8 minutes until crisp again. I love making this not only because it tastes great, but because it is such an easy recipe with ingredients I always have on hand. I will serve this alongside raw veggies, or on top of my salads with some additional hot sauce and ranch dressing drizzled on top. If you have fresh dill around then I would suggest using that as a garnish. I hope you enjoy!

    Buffalo Cauliflower Bites

    Mindful Living With Amanda
    Gluten Free, Paleo & Keto Friendly
    Course Side Dish

    Ingredients
      

    • 16 oz frozen cauliflower florets
    • 2/3 cup almond flour
    • 1 tsp salt
    • 1 tsp paprika
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 1/2 tsp oregano
    • 2/3 cup coconut milk
    • 1/4 cup Buffalo sauce

    Instructions
     

    • Preheat the oven to 400 degrees, and line a baking sheet with parchment paper
    • Mix the almond flour, salt, paprika, garlic and onion powders, oregano and coconut milk together
    • Toss and evenly coat the cauliflower florets
    • Spread the cauliflower out on the baking sheet and roast x15 minutes, toss again, and roast for an additional 10 minutes
    • Toss the roasted cauliflower in the Buffalo sauce and serve immediately*

    Notes

    Serve this with ranch dressing, additional Buffalo sauce, and fresh veggies. 
    *To reheat throughout the week you simply preheat the oven to 400 degrees and roast for about 6-8 minutes