APPS
Delight Gluten Free|October 2020
BUFFALO CAULIFLOWER BITES

INGREDIENTS:

2 Cups Fresh Cauliflower Florets (equal to 1 bag of pre-cut florets or one head of cauliflower)

¼ Cup Buffalo Sauce

1 Tablespoon Olive Oil

½ Bag of The Real Coconut Tortilla Chips (equal to 1 cup crushed chips)

2 Tablespoons Nutritional Yeast

1 Teaspoon Garlic Powder

½ Teaspoon Salt

½ Teaspoon Black Pepper

Instructions

1 Preheat oven to 425° Fahrenheit.

2 In a food processor, pulse the coconut tortilla chips until they are finely chopped (similar to the consistency of almond flour).

3 In a bowl, mix together the crushed chips, nutritional yeast, garlic powder, salt, and pepper.

4 In a separate bowl, whisk together the buffalo sauce and olive oil.

5 Make sure the cauliflower florets are completely dried. Pour the buffalo sauce mixture over the cauliflower florets until they are all completely coated. You can do this in a mixing bowl with a large spoon or in a large resealable bag.

6 After dipping the cauliflower florets in the wet mixture, roll them one-by-one in the chip mixture making sure they have a thick coating.

7 Place the coated cauliflower on a baking sheet lined with parchment paper. Bake for 20 minutes until they are crispy. Serve immediately.

PIGSKIN POTATOES

Recipe courtesy of The Little Potato Company on behalf of Wisconsin Potatoes

INGREDIENTS:

1 ½ pounds Boomer Gold Little Potatoes ounces plain cream cheese, at room temperature

1/3 cup orange cheddar cheese, finely shredded

3 tablespoons fresh chives, finely chopped

1/8 teaspoon salt

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