Plantain Crusted Buffalo Cauliflower Bites

Ingredients

• 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

Directions

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!