Adapted from Daphne Oz

• 2 cups thinly sliced green cabbage
• 1/4 cup fresh cilantro, chopped or in my case parsley
• 3 scallions, thinly sliced
• I added some thin slivers of carrots
• 1/4 cup plus 1 tbsp. Tangy Ranch Dressing – I did not care for her Ranch Dressing and ended up using Ranch that I had in the refrigerator.  A blue cheese dressing would also be delicious or try a creamy caesar.

You could also buy a coleslaw mix at the grocery or coleslaw pre-made. I do recommend making it fresh as the crunch of the slaw goes well with the spicy cauliflower.

Tangy Ranch Dressing:

I did not care for this dressing at all!  I would leave out the lemon and carefully add the fresh herbs to taste – the tarragon was overpowering and didn’t blend well with the rest of the ingredients.

• 3/4 cup full-fat goat or sheep milk yogurt (I used 2% Fage yogurt)
• 1 tsp. garlic salt ( I used garlic powder)
• 3 tbsp. fresh parsley, minced
• 2 tbsp. fresh dill, minced
• 2 tbsp. fresh chives, minced
• 2 tbsp. fresh tarragon leaves, minced
• 1 tsp. apple cider vinegar
• Juice from 1/2 lemon, about 1 tbsp.
• 1/4 tsp. sweet paprika
• pinch of cayenne pepper
• sea salt and freshly cracked black pepper to taste

Combine all the ranch dressing ingredients and add to the coleslaw mix when ready to serve.

Buffalo Cauliflower:

The batter was way too thick – I doubled the water (from 1/4 cup to 1/2 cup+).

• 1 cup rice flour (you can substitute AP, cornstarch, tapioca, almond flour)
• 1/2 cup goat or sheep milk yogurt (I used 2% Fage)
• 1 tsp. sweet paprika
• 1/4-1/2 cup gluten free and refined sugar free hot sauce (I used Sriracha)
• sea salt to taste
• 6 cups cauliflower florets
• 8 chickpea flour crepes – I used carb balance tortilla wraps and large lettuce leaves (boat leaves)

Preheat the oven to 450 degrees. 

Combine the flour, yogurt, paprika, garlic powder, hot sauce and 1/4 cup water in a large bowl until smooth. Season with salt. Toss the cauliflower in the batter to evenly coat. Using a slotted spoon remove the florets allowing any excess batter to drip off. Place on prepared sheet pan. Roast for 20-25 minutes until golden brown and cooked through.

If using the chickpea wraps char them lightly on both sides.

I used lettuce boats and placed a few pieces of cauliflower on one side and the slaw on the other side. I also made them in tortilla wraps, first heating them up, coleslaw on first followed by the cauliflower. Rolled them up and enjoyed!

Recipe by cookingwithauntjuju.com