Plant-Based Cauliflower Wings
Soft and tender on the inside, crispy on the outside, these cauliflower “wings” taste so close to the real thing you won’t believe it! Toss with your favorite sauce and you have wings that are easy on the waist-line and makes a perfect game day appetizer - even the meat eaters will love them!
Ingredients
1 cauliflower head, cut into small to medium size florets
1 cup whole wheat pastry flour or substitute with any gluten-free flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
3/4 to 1 cup nondairy milk, my preference is cashew milk
Instructions
Preheat oven to 400 F and line a large baking sheet with parchment paper or silicone liner.
In a large mixing bowl combine the flour, garlic powder, onion powder, paprika, and 3/4 cup nut milk. If the consistency is too think add a bit more milk 1 tablespoon at a time to reach a smooth and thick mixture that will stick to your cauliflower. You don’t want this to be runny.
Add the cauliflower pieces to the batter mixture and give it a good stir to coat the florets. Arrange the cauliflower in a single layer on your prepared baking sheet, making sure florets are not touching each other.
Bake for 20-25 minutes until tender on the inside and crisp on the edges.
Remove from the oven and let stand for a few minutes to crisp up. Transfer to a bowl and drizzle with your favorite sauce, and serve.
Sauce Options
Frank’s Red Hot Wings Sauce with a side of Cashew Sour Cream for dipping with Ranch Seasoning added.
Asian Spring Roll Sauce mixed with 1/4 tsp Sambal Oelek tossed with cauliflower wings and topped with fresh cilantro.
Your favorite bbq sauce.
