Submitted by Carlos Ordonez, Aberdeen Men B2
| 1 | small head cauliflower, separated into bite-sized florets |
| 4 | Tbsp. butter, melted |
| 5 | Tbsp. Frank’s Hot Sauce |
| 1 | Tbsp. white vinegar |
| 1/2 | tsp. garlic powder |
| 2 | cups Panko |
| salt and black pepper to taste |
Preheat oven to 375 and prepare a baking sheet lined with parchment paper. In a small bowl, add the melted butter, hot sauce, vinegar and seasonings. Stir to combine. Place the Panko in a small, shallow bowl to make an assembly line of florets, sauce and breadcrumbs. Dip each floret into the sauce and then into the breadcrumbs to coat, then place on baking sheet. Once all florets are coated, lightly spray with cooking oil. Place baking sheet into oven and bake for 20-25 minutes or until golden brown. Drizzle any extra sauce over the florets and serve with ranch or blue cheese dressing, celery and carrot sticks.
