Sprouted Brown Rice Cauliflower Buffalo Wings

Preheat your oven to 450°F (230°C) and line a baking tray with parchment paper.

Place the cauliflower florets in a large bowl. In a separate bowl, mix the flour with the garlic powder, onion powder, paprika, cumin, sea salt, black pepper, and cayenne pepper. Add the milk and whisk until smooth to make the batter.

Pour the batter over the cauliflower florets and mix well to evenly coat each piece.

Arrange the coated cauliflower florets on the prepared baking tray in a single layer. Bake for 20 minutes, flipping them halfway through.

While the cauliflower is baking, prepare the buffalo wing sauce. Combine all the sauce ingredients in a small saucepan. Whisk and simmer over medium heat for 3-5 minutes to allow the flavors to meld.

Remove the cauliflower from the oven and generously coat each piece with the buffalo sauce using a silicone brush. Return to the oven and bake for an additional 10-15 minutes, flipping once halfway through. Serve with ranch dressing.

Ranch Dressing :

1 cup raw cashews (soaked in warm water for an hour)
½ cup water (plus 1-2 tablespoons if you prefer a thinner consistency)
1 tablespoon lime juice
1 teaspoon dried parsley
1 teaspoon dried dill
½ teaspoon garlic powder
½ teaspoon sea salt
¼ teaspoon black pepper

Instructions: Add all the ingredients to a high-speed blender and blend until smooth.
Transfer the mixture to a bowl or container and refrigerate for 1 hour before serving.