These delicious and spicy little bites are great for sharing with friends at as party or potluck or just gobbling at home. They are a whole plant-based substitution to traditional Buffalo Chicken Wings and carry just as much heat and flavor. Serve with celery and dressing of choice.
Prep Time10 minutesmins
Cook Time40 minutesmins
Course: Side Dish
Cuisine: American
Keyword: cauliflower buffalo, cauliflower, rice, side dish, mexican, vegetable rice
Servings: 4servings.
Cost: $5.00
Equipment
baking tray
tongs
stainless steel or large bowl
parchment paper
Ingredients
2/3cupwhole wheat or grain flour
1cupwater (more or less depending on consistency
1tsppaprika
½tspgarlic powder
1tspdill weed
Cauliflower1 small head
Instructions
Preheat oven to 450 degrees.
Put dry ingredients into a large bowl and slowly and the water mixing thoroughly as you go. Add more or less water depending on consistency.
Mix until you have the consistency of heavy pancake mix with no lumps and all ingredients are incorporated.
Carefully cut end off of cauliflower and working from the bottom slice off florets. You do not want them too small but if they are large you can carefully cut in half so you have a consistent size.
Add florets to flour mixture and stir until all the cauliflower is coated thickly.
Using tongs carefully place florets on parchment covered baking sheet. Make sure to space out the florets. This will allow them to crisp up in the over.
Bake for 20-25 minutes. Turn halfway to even out crispness.
Add Sauce
Remove baked florets and carefully baste with your favorite buffalo sauce or wing sauce.
Bake an additional 15 minutes. For maximum crispness, serve immediately.
Leftovers can be reheated and best done in the oven.