Grain-Free Buffalo Cauliflower Wings
While not a replacement for real wings, these delicious bites are a fun, allergy-friendly appetizer. Even if your family doesn't like cauliflower, serve these yummy buffalo cauliflower wings and watch your family devour them!
- 4 cups cauliflower 1 large or 2 medium heads, cut into florets
- ½ cup almond milk or any milk base of choice
- 1 cup tapioca flour or arrowroot flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- ½ cup hot sauce or wing sauce
- 2 tablespoons melted butter or coconut oil for dairy-free
Preheat the oven to 450° F and line a baking sheet with parchment paper.
In a large bowl, whisk together the tapioca flour, onion powder, garlic powder, salt, and pepper.
Slowly add the milk and whisk to make a lump free batter. The batter should be a thick coating consistency. Add more tapioca flour if the batter is too thin.
Dip each cauliflower floret into the batter. Coat evenly. Shake off the excess and place on the parchment covered baking tray.
Bake for 20 minutes, until the florets are fragrant and tender and the batter has ‘gelled on’.
Meanwhile, whisk the melted coconut oil and the hot sauce in a large bowl. Once the cauliflower florets are done baking, let them cool for a bit, about 5 minutes.
Toss the baked florets in the prepared hot sauce, taking care to coat every floret with the sauce.
Transfer it back to the baking sheet and bake for 10 more minutes.
Brush the florets with remaining hot sauce mix and broil for 2 more minutes to give the ‘wings’ a crisp bronzed look. Be careful while broiling. It can turn from crisp to char very easily.
Serve the Buffalo Cauliflower Wings with Ranch dressing, celery and carrot sticks.
Calories: 185kcal | Carbohydrates: 32g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 914mg | Potassium: 342mg | Fiber: 2g | Sugar: 2g | Vitamin A: 224IU | Vitamin C: 71mg | Calcium: 60mg | Iron: 1mg