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