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Plantain Crusted Buffalo Cauliflower Bites

Plantain Crusted Buffalo Cauliflower Bites


  • 1 bag Solula Roasted Garlic Tostones
  • 2 tbsp all purpose flour, gluten free if desired
  • ½ tsp paprika
  • 1 egg
  • 2-4 cups cauliflower florets
  • ½ cup buffalo sauce
  • Dipping sauce, to serve


  1. Preheat the oven to 400 degrees Fahrenheit. Place a large cooling rack on top of a large baking sheet.
  2. To a food processor, add the tostones, flour, and paprika and pulse until the tostones are crushed to a breadcrumb-like consistency. Place in a shallow bowl.
  3. Whisk the egg in a shallow bowl.
  4. Dredge the cauliflower: Place a cauliflower floret the egg and coat on all sides. Let the excess drip off, then place in the crushed tostones. Coat on all sides, then place on the rack-lined baking sheet. Repeat with the remaining cauliflower.
  5. Transfer to the oven and bake for about 15-20 minutes or until crisp and tender as desired.
  6. Let the cauliflower cool slightly, then place in a large bowl. Drizzle with the buffalo sauce and toss to coat the cauliflower fully.
  7. Serve hot with dipping sauce of choice such as ranch and enjoy!
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