Coliflor estilo Búfalo griega, crujiente y picante

Ingredientes

• 1/2 cup rice flour
• 4 Tbsp almond flour
• 2 Tbsp tomato paste (preferably Santorini)
• 2 tsps Dijon mustard
• 1 Tbsp petimezi (grape molasses or maple syrup)
• 2 garlic cloves (minced)
• 1 small red onion (minced)
• 2 tsps smoked paprika
• 1 tsp cayenne pepper
• 1/2 tsp smoked sea salt
• 1 tsp dried Greek mint
• 1 tsp dried parsley
• 1 tsp dried Greek oregano
• 1 head cauliflower (cut into 2-inch florets)

Preparación

1. 1

   Preheat oven to 450°F. Line 2 baking sheets with parchment paper.

2. 2

   Combine the rice flour, almond flour, tomato paste, mustard, petimezi or maple syrup, garlic, onion, paprika, cayenne, smoked sea salt and dried herbs in the bowl of a food processor. parsley, and ⅔ cup of water in a blender. Puree until the batter is smooth and thick. Transfer to a bowl and add the cauliflower florets; toss until the florets are well coated with the batter.

3. 3

   Arrange the cauliflower in a single layer on the prepared baking sheets, making sure that the florets do not touch one another. Bake for 20 to 25 minutes, until crisp. Remove from the heat and let stand for 3 minutes.

4. 4

   Transfer to a serving bowl and drizzle with the sauce. Serve immediately.