This is BY FAR  one of our most popular recipes! Buffalo Cauliflower Bites! SO good...even the biggest meat eaters love them!! Quick, simple and delish! 

INGREDIENTS:
4 cups cauliflower florets (~1 medium head)
1 cup Bobs Red Mill superfine almond flour (can also use regular flour)
1 tablespoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
2 large eggs
1/2 cup Frank's Red Hot, hot sauce

DIRECTIONS:
Preheat oven to 400ºF and spray a baking sheet with olive oil cooking spray.Prep cauliflower, by cutting into “wing-sized” pieces, or purchase pre-cut. Set aside.

Make rub my mixing together almond flour, garlic powder, paprika, salt, and pepper. Transfer into a gallon-sized bag. Then, crack 2 eggs in a bowl and whisk.Dip cauliflower into the egg mixture and thoroughly coat. Then transfer into gallon-sized bag. Repeat with all pieces of cauliflower.Shake bag so that the cauliflower gets coated with rub.

Transfer cauliflower onto...

If you are looking for a way to add more vegetables to your diet then this dish is a must make!! We used Green Giant's Cauliflower Risotto Medley to make this creamy mushroom risotto. It comes with riced cauliflower, bits of asparagus and mushrooms. We added peas as well! Be sure to look for it in the freezer aisle at your next grocery visit! 

INGREDIENTS:
2 TBS olive oil
1 cup chicken broth
1-2 shallots diced
1 garlic clove
1 bag Green Giant Cauliflower Risotto Medley
1/4 cup peas, frozen
1/2 cup Parmesan cheese
1/2 cup dry white wine
Salt to taste
Ground black pepper to taste
Fresh parsley, chopped
*tip-add a little milk or whipping cream do make more creamy

DIRECTIONS:
Heat olive oil in a pan and sauté shallots and garlic. Add in broth and white wine. Let simmer until shallot is translucent. Add in cauliflower risotto medley, salt, pepper and cook until some of the water is evaporated. Add in grated Parmesan and peas. Stir until well combined and creamy about 5...