Ingredients
- 1 head of florets split into smaller florets
- 1 1/2 cup xanthan gum
- avocado oil for frying
Marinade
- 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
Buffalo Sauce
- 1 cup hot sauce
- 2 Tbsp Swerve
- 2 Tbsp Swerve Brown Sweetener
- 2 Tbsp Nature's Hollow Sugar Free Honey Substitute
Instructions
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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.
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In another bowl mix all the sauce ingredients well.
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Heat up the oil in a saucepan until it reaches 350 degrees. Use a thermometer for cooking.
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Remove the florets from the marinade and shake off the extra juice. Coat fully in the xanthan gum.
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Fry florets for about 3-4 minutes per batch and place on paper towels when finished.
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Mix the fully fried florets with the sauce until fully coated.
Recipe Notes