Cauliflower Buffalo Wings
It is football season!
Your friends and family are filling up your home to watch the game, so don’t let them go snack-less. Try these cauliflower wings for the next game.
Whether your friends and family are vegetarian or not, I promise you they will love these wings. My family don’t usually resort to vegetarian options, but these were a hit in my house. All the wings were gone in minutes, and I even caught my mom sneaking a couple into her to-go containers. I am telling you, these are delicious.
If you are not into football (like I am), try these cauliflower wings as a side for pizza night or for movie night with your family, friends or your significant other.
Start to finish: 25 minutes
Servings: Makes 8 wings
1/2 cauliflower head
2 tablespoon corn starch
Salt to taste
Pepper to taste
3 tablespoons butter (Substitution: vegan butter)
1/2 cup + 1 tablespoon Buffalo Hot Sauce (I recommend Frank’s Red Hot Wings Buffalo Sauce)
1 tablespoon + 1/2 teaspoon honey
1 cup panko crumbs
1/8 teaspoon garlic powder
Preheat oven to 350 F.
Using a knife, chop off the florets and place on an aluminum foil lined baking sheet. Spray the florets with a cooking spray and season with salt, pepper and corn starch. Mix together until well combined. Bake for 15 minutes. Flip all the florets and bake for another 15 minutes.
On another baking sheet, spread the panko crumbs into a single layer and bake for 3-5 minutes. Keep you eye on the crumbs to ensure it doesn’t burn.
Meanwhile, make the buffalo wing sauce. In a small sauce pot melt the butter, then add the buffalo hot sauce, garlic powder and honey. Let the sauce cook for 10 minutes or until it can coat the back of a spoon. Set aside.
Pour a bit of the sauce into a bowl. Grab a floret, dip into the bowl, then roll the coated floret into the toasted panko crumbs and back into the buffalo sauce. Repeat this process until you are done.
Work in increments. Pour a bit of the sauce into a bowl each time because I found it to be the easiest way to assemble these wings.
Enjoy with carrots and celery!