You can still eat healthy while enjoying recipes that are typically unhealthy. Get away from bleached and enriched flour and use chickpea flour for these cauliflower hot wings. Make sure that you don’t remove them from the oven until they are completely browned. Nobody wants soggy wings. If you want to crank up the heat, add a few dashes of cayenne to your sauce!
- Prep Time: 15m
- Cook Time: 25m
- Total Time: 40m
- 1 large head of cauliflower
- 3/4 c chickpea flour
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. curry powder
- 2 tbsp. nutritional yeast
- 1 c + 2 Tbsp unsweetened almond milk
- 3/4 bottle of Buffalo Sauce of your choice
- Preheat the oven to 450°F.
- Lightly spray a large non-stick baking sheet with oil. Cut the cauliflower head into bite-size florets.
- Combine the flour, garlic powder, onion powder, curry powder, and nutritional yeast in a bowl and whisk to combine.
- Pour the almond milk in a bowl, reserving 2 tablespoons for later. Dip the cauliflower pieces in the almond milk prior to dredging them in the flower mixture. Place the florets on the baking sheet as you go.
- Once you have dredged all of the florets, place the baking sheet in the oven and bake for 20 minutes, or until golden brown.
- While the cauliflower is in the oven, heat the Wing sauce in a medium saucepan over low heat. Whisk in 2 Tbsp of almond milk. Don't let the mixture boil. You only want it to warm it for about 5 minutes.
- When the cauliflower is looking crispy, turn it with a wooden spoon and switch your oven to broil. Allow the cauliflower to broil for about 3-5 minutes, checking on them to avoid burning. Pull the baking sheet out of the oven and place the cauliflower florets in a large bowl.
- Pour the hot sauce mixture over the cauliflower and toss to coat. Serve immediately!