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Buffalo Cauliflower Wings

Ingredients


1 head of cauliflower (approx. 4 cups of florets)
1/2 cup water
1/2 cup almond milk
1 cup almond flour
2 tsp garlic powder
1 tsp cumin
1 tsp paprika
1/4 tsp salt
1 cup Frank’s red hot sauce
1 tbsp kerry gold butter or ghee

Cooking Instructions

1. Line baking sheet(s) with parchment paper or grease very well with oil. Preheat oven to 400-425 degrees F, depending on your oven.

2. Wash and cut cauliflower head into bite-sized pieces/florets.

3. Mix the milk/water/flour and spices in a medium mixing bowl (set aside the hot sauce and butter for later). Mix until the batter is thick and is able to coat the cauliflower without dripping.

4. Dip the cauliflower in the batter. You can do this one by one or in batched. Shake off excess batter before placing cauliflower on the baking sheet. Lay a single layer of cauliflower on the baking sheet.

5. Bake for 20 minutes until golden brown, flipping the florets over halfway through to get all sides golden brown and crispy.

6. While the cauliflower is baking, get your buffalo wing sauce ready. In a small saucepan on low heat, melt butter and mix in hot sauce. Remove from the heat just as it starts to melt. Stir together and set aside.

7. Once the cauliflower has done its first bake in the batter, remove them from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly. Return cauliflower to the baking sheet and bake in the oven for another 10-15 minutes or until reached desired crispness.

8. Serve with ranch, blue cheese, or your favorite dipping sauce. ENJOY!

Buffalo Cauliflower Wings

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Total Time: 40 Minutes

Servings: 4

Calories: 172 Per Serving

Meal Type

Nutrition Facts

Calories: 172kcal | Carbohydrates: 28g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 739mg | Potassium: 522mg | Fiber: 4g | Sugar: 4g | Vitamin A: 137IU | Vitamin C: 69mg | Calcium: 74mg | Iron 2mg

Applied Diet Types

  • Clean Eating
  • Dairy Free
  • Low Carb
  • Paleo
  • Vegan

Ingredients


1 head of cauliflower (approx. 4 cups of florets)
1/2 cup water
1/2 cup almond milk
1 cup almond flour
2 tsp garlic powder
1 tsp cumin
1 tsp paprika
1/4 tsp salt
1 cup Frank’s red hot sauce
1 tbsp kerry gold butter or ghee

Cooking Instructions

1. Line baking sheet(s) with parchment paper or grease very well with oil. Preheat oven to 400-425 degrees F, depending on your oven.

2. Wash and cut cauliflower head into bite-sized pieces/florets.

3. Mix the milk/water/flour and spices in a medium mixing bowl (set aside the hot sauce and butter for later). Mix until the batter is thick and is able to coat the cauliflower without dripping.

4. Dip the cauliflower in the batter. You can do this one by one or in batched. Shake off excess batter before placing cauliflower on the baking sheet. Lay a single layer of cauliflower on the baking sheet.

5. Bake for 20 minutes until golden brown, flipping the florets over halfway through to get all sides golden brown and crispy.

6. While the cauliflower is baking, get your buffalo wing sauce ready. In a small saucepan on low heat, melt butter and mix in hot sauce. Remove from the heat just as it starts to melt. Stir together and set aside.

7. Once the cauliflower has done its first bake in the batter, remove them from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly. Return cauliflower to the baking sheet and bake in the oven for another 10-15 minutes or until reached desired crispness.

8. Serve with ranch, blue cheese, or your favorite dipping sauce. ENJOY!
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