I had been dying to try cauliflower buffalo wings forever, but never felt compelled enough to make them at home. It seemed hard.
That all changed a few weeks ago. On the way to go wine-tasting, my family and I stopped for lunch and my dad suggested we get the cauliflower buffalo wings. What? I almost fell out of the booth. My dad is a dedicated carnivore, and given the choice would never suggest a vegetarian option. They. Were. So. Damn. Good.
I left lunch that day with a new obsession for cauli wings. Naturally, this sparked my interest in finding the perfect at-home recipe.
So, here we are. The cauliflower buffalo wings that you never knew you needed, until now.
What You’ll Need
+ 4-5 cups of bite-size cauliflower pieces
+ 1 cup of water
+ 3/4 cups of almond flour
+ 1 tbsp of garlic powder
+ 1/4 tsp of pink Himalayan salt
+ 1 1/2 cups of Frank’s Red Hot Sauce
+ 1 tablespoon of grass-fed butter
First, preheat the oven to 450 degrees and let it heat up while you wash and prep the cauliflower. Combine the water, flour, and spices in a bowl, and coat each floret in the mixture liberally. Remove the bite-size pieces one-by-one, tap any excess batter from them, and add them to the lined baking sheet (parchment paper).
Bake the “wings” for 15 minutes, take them out and flip them, and put them back in the oven for another 10 minutes. While they are cooking, warm up and melt the butter on the stove and mix it with the Frank’s. Once the florets are golden-brown, toss them in the sauce and bake for an additional 20 minutes or so.
Serve with your favorite ranch, because duh. Enjoy!