SPICY CHIPOTLE CAULIFLOWER NUGGETS

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INGREDIENTS:

I HEAD OF CAULIFLOWER CUT INTO NUGGET SIZES.

SPICY CREAMY SAUCE:

-ABOUT 1 TO 1.5 CUPS OF SOAKED CASHWES.
-ROASTED CHERRY TOMATOES, ONE ROMA TOMATO AND A JALAPEO.
-SRIRACHA (OPTIONAL)
-PAPRIKA
-CHILE ANCHO POWDER
-LIME JUICE
-WATER IF NEEDED
-OLIVE OIL (OPTIONAL)

DRY INGREDIENTS:

-ABOUT 4 TO 5 SPOONS OF THE FLOUR OF YOUR CHOICE (WE USED ALMOND FLOUR)
-CHIPOTLE POWDER
-SALT AND PEPPER TO TASTE
-GARLIC AND ONION POWDER


COOK CAULIFLOWER AT 450F FOR 30-40MIN OR UNTIL CRISPY.

ENJOY!