Crispy Cauliflower Hot Wings
Mark Twain once said “cauliflower is nothing but cabbage with a college education,” which is a funny way of saying that it is the fancier cultivated version of uncultivated wild cabbage. Cauliflower may just be fancy cabbage, but it is definitely not chicken. It can taste pretty close though, especially when prepared the way Jeff cooked it. He had been wanting to make and taste this recipe for a while, so he was excited when they turned out so well. Our taste testers loved these so much that one person offered to eat the piece that fell on the floor anyway. We didn’t let her, don’t worry, but we won’t deny that we had thought about it too before she even said anything.
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 with blue cheese and carrots and celery. If you can make your own blue cheese like Jeff did, even better. Homemade stuff always has the very best flavor. These cauliflower wings can be a great side or even a standalone. Do eat them while they are still warm though; as after they cool down they will begin to taste less like wings and more like cold cauliflower, which is much less appealing.
- Preheat oven to 450°F.
- Heat olive in pan over medium heat, and saute garlic for 3-4 minutes until soft.
- Remove from heat and add to blender with 2/3cup water. Blend until smooth.
- Add flour, almond flour, tomato paste, parsley, and Buffalo Wing Rub to blender. Blend until thick and smooth.
- Pour batter into bowl. Add cauliflower and toss until well coated.
- Place cauliflower on lined baking sheet, making sure none of the pieces touch each other. Bake for 25 minutes or until edges are brown and crisp.
- Remove from oven, and let crisp up 3-4 minutes.
- Toss in bowl with hot sauce and serve with celery, carrots and dressing.