My newest obsession just entered my kitchen – Cauliflower Buffalo Wings. They are spicy, tangy and deep in flavor and texture to satisfy just about everyone in the household, even Dad! They are not vegan, because of the butter, but you could most certainly use a vegan butter to take out all animal products. Cauliflower makes for a hefty “meat” in this dish and I promise you’ll be doubling this recipe next time you make it. Enjoy!
Glows to show…
Cauliflower: is an excellent source of vitamin C, vitamin K, manganese, omega-3 fatty acids, and minerals. It helps protect against free radical damage, reduces the risk of cardiovascular disease and cancer, and has anti-inflammatory properties. Cauliflower also boosts brain function and because of its fiber content, promotes digestive health.
Buffalo Cauliflower Wings
- 3 cups of cauliflower florets
- 1/2 cup water
- 1/4 cup oat flour
- Dash of Sea salt
- 1/4 cup butter, melted
- 1 tablespoon tomato paste
- 1/2 teaspoon onion powder
- 1 garlic clove, chopped
- 1/2 teaspoon chipotle powder
- 1/4 teaspoon cumin powder
- 1/4 lemon, juiced
Directions: Preheat the oven to 450 degrees Fahrenheit. Chop the cauliflower florets and place into a large bowl.
In a small bowl, mix together the water, oat flour and salt until smooth. Pour over cauliflower and fold until it is evenly distributed.
Place on a lightly-greased baking dish and cook for 10 minutes. Turn over the cauliflower and cook for another 10 minutes.
While the cauliflower is cooking, melt the butter in a saucepan and add the remaining ingredients, except for the lemon juice.
Once the cauliflower has cooked 20 minutes, return them to the large bowl and pour the red sauce over top. Fold until evenly distributed.
Place back on the baking dish and cook another 5 minutes, or until crispy to your liking.
Serve with a garnish of greens and squirt of lemon juice.
Follow and Like me