I hope I don't lose any of you now that I've gone vegetarian.  The recipes I've shared lately are still carnivore friendly.  If my husband (who swears he's not a picky eater) will eat it I'm sure it's A-OK! 
This recipe is perfect for Food Revolution Day on May 17th! 

One thing I'm trying to stay away from is soy.  Too much soy is NOT good for you.  Also, soy is an added filler in many of the prepared foods on the market (even if the ingredients list does not clearly state Soy).
*Today is the LAST day to enter the Heirloom Seeds giveaway!*

Spicy Buffalo Cauliflower

Ingredients

1 cup unsweetened coconut milk
1 cup all purpose flour
3 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp dried oregano
1 small head of cauliflower, chopped into pieces
1 cup buffalo sauce (I use "Franks")
1 Tbsp olive oil

*I also added 1/8 cup water to the "batter" because it was very thick*

Directions 
Preheat oven to 450 degrees.

In a large bowl, combine flour, garlic powder, cayenne & oregano.
Add the coconut milk and stir with a whisk until smooth.

Add cauliflower to the mixture and coat evenly – (I find it easier to use my hands than a utensil).

Arrange the cauliflower pieces so that they are not overlapping on a lightly greased cookie sheet or shallow baking pan. Bake for 20 minutes, without flipping.

Combine the buffalo sauce and olive oil.

When baking is complete, transfer cauliflower into a clean mixing bowl. Add half the buffalo sauce mixture and coat evenly. Transfer cauliflower back to baking sheet and resume baking for an additional 10 minutes.

Once the cauliflower is done, place in a serving dish and drizzle with remaining buffalo sauce.

THIS recipe will definitely be used many times.  It was fantastic!!!   
Deliciously Spicy! 
I'm thinking about trying this recipe with Broccoli as well one of these days.

I'm partying over at Tuesdays with a Twist and HERE.