# Components:
→ Cauliflower Wings
01 - 1 large head cauliflower, cut into bite-sized florets
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon onion powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Buffalo Sauce
08 - 1/3 cup hot sauce (Frank's RedHot or keto-friendly equivalent)
09 - 3 tablespoons unsalted butter, melted
10 - 1 teaspoon apple cider vinegar
→ Ranch Yogurt Dip
11 - 1/2 cup full-fat Greek yogurt
12 - 2 tablespoons mayonnaise
13 - 1 tablespoon fresh chives, chopped
14 - 1 tablespoon fresh dill, chopped
15 - 1 tablespoon fresh parsley, chopped
16 - 1/2 teaspoon garlic powder
17 - 1/2 teaspoon onion powder
18 - 1/2 teaspoon lemon juice
19 - Salt and pepper to taste
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss cauliflower florets with olive oil, garlic powder, smoked paprika, onion powder, salt, and black pepper until evenly coated.
03 - Spread seasoned cauliflower in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, flipping halfway through, until golden and slightly crispy.
04 - While cauliflower roasts, whisk together hot sauce, melted butter, and apple cider vinegar in a small bowl until combined.
05 - Combine Greek yogurt, mayonnaise, chives, dill, parsley, garlic powder, onion powder, lemon juice, salt, and pepper in a bowl. Mix until well blended and refrigerate until serving.
06 - Transfer roasted cauliflower to a large bowl and toss thoroughly with buffalo sauce until completely coated.
07 - Return sauced cauliflower to the baking sheet and roast for an additional 5 to 7 minutes until edges are crispy.
08 - Transfer to a serving platter and serve immediately with ranch yogurt dip on the side.
