Crispy Cauliflower Hot Wings
When the cauliflower comes out of the oven, you have to give it a little bit of time, about five minutes or so, to get crispy before you toss it in the hot sauce. If you don’t give it this time, they will taste soggy. The hot sauce you decide to toss them in is your choice. Thicker hot sauces might not work as well as a thin hot sauce for tossing purposes, as its thickness might hinder how well it coats the cauliflower, so keep that in mind as you make your selection.
Serve warm with blue cheese and carrots, and celery. These cauliflower wings can be a great side or even a standalone.
Prep Time: 20 min.
Cooking Time: 25 min.
Servings: 4
Cooking Method: Roasting
Category: Appetizers and Snacks, Vegetarian, Vegetables
Cuisine: American
Ingredients:
- 4 cloves garlic, minced
- 1/2 medium onion, chopped
- 1 Tbsp olive oil
- 2/3 cup water
- 2/3 cup all purpose flour
- 1/4 cup almond flour
- 1 Tbsp tomato paste
- 1 tsp Dried Parsley
- 1 Tbsp Buffalo Wing Rub
- 1/3 cup hot sauce
- 1 Cauliflower head, cut into 2 inch florets
Instructions:
- Preheat oven to 450°F.
- Heat olive in a pan over medium heat, and saute garlic for 3-4 minutes until soft.
- Remove from heat and add to blender with 2/3 cup water. Blend until smooth.
- Add flour, almond flour, tomato paste, parsley, and Buffalo Wing Rub to the blender. Blend until thick and smooth.
- Pour batter into a bowl. Add cauliflower and toss until well coated.
- Place cauliflower on a lined baking sheet, making sure none of the pieces touch each other. Bake for 25 minutes or until the edges are brown and crisp.
- Remove from oven, and let crisp up for 3-4 minutes.
- Toss in a bowl with hot sauce and serve with celery, carrots, and dressing.
