Harlan Kilstein's Completely Keto Creamy Cauliflower in Buffalo Sauce
- 1/2 cup water
- 2 Tbsp Wheat Free Tamari Sauce
- 2 tsp dijon mustard
- 1 1/2 cup heavy cream
- 1/4 cup apple cider vinegar
Mix all marinade ingredients in a bowl and put the cauliflower florets in and mix until all pieces fully coated. Let marinate for 2 hours.
In another bowl mix all the sauce ingredients well.
Heat up the oil in a saucepan until it reaches 350 degrees. Use a thermometer for cooking.
Remove the florets from the marinade and shake off the extra juice. Coat fully in the xanthan gum.
Fry florets for about 3-4 minutes per batch and place on paper towels when finished.
Mix the fully fried florets with the sauce until fully coated.