Cauliflower wings are without a doubt the best creation ever! They are both crispy and has the best texture for a “wing” substitute. Not only do these make the best meatless wings, but they can also be made gluten-free. The key to getting these crisp up so well is the batter you dunk them in. Speaking of dunking, don’t forget to make my homemade ranch dipping sauce! It would go perfect with these “wings” even though they are not super spicy.
Yields 2 servings
Ingredients
1 cauliflower head, cut into florets
3/4 cup King Arthur flour
1-1/4 cup plain almond milk
1 Tbsp. cornstarch
2 tsp. garlic powder
1 tsp. smoked paprika
1-1/2 tsp. onion powder
1/2 tsp. Vitacost Himalayan Fine Pink Salt
1/4 tsp. ground black pepper
Directions
- Preheat oven to 400 degrees F.
- In a bowl, combine flour, seasonings, milk, water, and stir until well combined.
- Add the florets and mix until evenly coated. Place florets onto a greased baking sheet (allow any excess batter to drip off).
- Bake for 30 minutes; flipping half way through. Remove “wings” from the oven.
- Serve immedietly with a side of my homemade ranch or tahini sauce.
Chef’s tip: For added flavor, add some hot sauce to the batter!
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