# What You'll Need:
→ Cauliflower Wings
01 - 1 large head cauliflower, cut into bite-sized florets
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon onion powder
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper
→ Buffalo Sauce
08 - ⅓ cup hot sauce (such as Franks RedHot, keto-friendly)
09 - 3 tablespoons unsalted butter, melted
10 - 1 teaspoon apple cider vinegar
→ Ranch Yogurt Dip
11 - ½ cup full-fat Greek yogurt
12 - 2 tablespoons mayonnaise
13 - 1 tablespoon fresh chives, chopped
14 - 1 tablespoon fresh dill, chopped
15 - 1 tablespoon fresh parsley, chopped
16 - ½ teaspoon garlic powder
17 - ½ teaspoon onion powder
18 - ½ teaspoon fresh lemon juice
19 - Salt and pepper to taste
# Method:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss cauliflower florets with olive oil, garlic powder, smoked paprika, onion powder, salt, and pepper until evenly coated.
03 - Spread seasoned cauliflower in a single layer on the prepared baking sheet. Roast for 20–25 minutes, flipping halfway through, until golden and slightly crisp.
04 - While cauliflower roasts, whisk together hot sauce, melted butter, and apple cider vinegar in a small bowl until well combined.
05 - Combine Greek yogurt, mayonnaise, chives, dill, parsley, garlic powder, onion powder, lemon juice, salt, and pepper in a bowl. Mix until well blended and refrigerate until ready to serve.
06 - Transfer roasted cauliflower to a large bowl and toss with buffalo sauce until well coated.
07 - Return sauced cauliflower to the baking sheet and roast for an additional 5–7 minutes until edges are crispy.
08 - Transfer to a serving platter and serve immediately with ranch yogurt dip on the side.
