A great healthy substitute for buffalo wings, can be made gluten free or vegan for special diet people.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 6 serving
For the batter:
- 1/2 cup AP flour + more for dusting.
- 2 Tablespoons corn starch.
- 2 teaspoon baking powder.
- 1 teaspoon garlic salt.
- 1 Tablespoon ground cumin.
- 3/4 cup milk or water.
- 1 head of cauliflower about 2 pounds.
For the sauce:
- 4 Tablespoons unsalted butter.
- 1/2 cup hot pepper sauce.
- 1/4 teaspoon salt.
Make the batter:
Cut and clean cauliflower florets. Try to make all florets to be the same size as smaller florets will be more crunchy than bigger ones.
in a deep bowl, combine first 5 ingredients then pour milk or water while whisking until you get a smooth liquid batter.
Pour the batter in a gallon zip lock bag.
Prepare the cauliflower:
Preheat your oven to 400F.
Add the cauliflower to the bag, seal and shake until all florets are coated evenly.
In another gallon zip lock bag add enough flour to dust the florets, about half a cup.
Using a slotted spoon, remove the florets from the bag then place in the flour bag.
Shake to dust all the florets with flour. Remove from bag and place on a well greased rimmed baking sheet. *
Bake until lightly browned about 30 minutes.
Prepare the sauce:
In a saucepan over medium heat, melt butter. Take off heat add hot sauce a pinch of salt and stir.**
Dip the baked cauliflower in the sauce, and return to oven for 5-10 more minutes depending on the look you need.***
Serve immediately with your favorite sauce.****
* I’ve lined my baking sheet with aluminum foil and greased the foil well for easy cleaning.
** Taste the sauce and adjust your liking, you can add cayenne pepper for more heat, garlic powder for more garlic flavor or 1/4 cup of honey for a honey buffalo sauce.
*** For a dry sauce keep it there longer , 10 minutes. For a more saucy and sticky look pop it in for only 5 minutes.
**** This should be served immediately to keep its crunchy texture. However for any leftovers, pop in a 450F oven for 10-15 minutes. This recipe can be made gluten free using gluten free flour you just need to adjust the water content in the batter. Use vegan butter or coconut oil instead of butter for a vegan variation.