For this #MeatlessMonday we’re trying out the trendy Cauliflower “Wing” – the perfect addition to game night or summer potluck. We tested out hot for food’s recipe, and let’s just say – it was good!
- 1 head of cauliflower (~ 4-5 cups of florets)
- 1/2 c unsweetened almond or soy milk
- 1/2 c water
- 3/4 c all-purpose flour
(if substituting for gluten-free rice flour you may need a little more water)
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cumin
- 1 tsp paprika
- 1/4 tsp sea salt
- 1/4 tsp ground pepper
- 1 tbsp butter (or vegan butter)
- 1 c frank’s red hot sauce
- Cut the cauliflower into bit sized florets.
- Mix the batter in a large bowl using all the ingredients except the hot sauce and butter. It should be thin enough that the cauliflower can be dipped in it, but not so thin that it just runs right off.
- Dip each piece of cauliflower into the batter, letting the excess drip off before placing it on a parchment lined baking sheet. Tip: a silpmat also works great!
- The cauliflower is cooked twice – once before and once after saucing – making it perfectly crispy. So, pop these babies in the oven at 450 Celsius for their first bake of 25 minutes, turning once halfway through.
- While they cook, put together the wing sauce. Melt 1 tbsp butter (or vegan substitute) in a saucepan over low heat (or in the microwave). Once melted, whisk in hot sauce and you’re ready to go!
- Next, toss the half-baked cauliflower wings in the hot sauce and place them back in the over for about another 25 minutes, flipping once halfway. *cooking times may vary so keep an eye on them*
- Serve them up with your favourite dipping sauce, a side of cut veggies and you’ve got a dish to rival any chicken wing.
The Ladies of Sustainability ❤