Having a quick, healthy vegetarian appetizer is an appealing and tasty idea this time of year! These yummy Cauliflower Buffalo Wings are a-no fuss solution to making something your guests will love. You can also use them in sandwiches— they are amazing on a fresh baguette—for lunch the next day, as a pizza topping, part of  your salad, or tossed with a cup of quinoa for a quick lunch or dinner. Cauliflower absorbs flavor and roasts easily, and it’s a great source of vitamins C, and K fiber Serve with your favorite dip or  ranch dressing at a party, too.

Note: use your favorite hot sauce for the recipe!

INGREDIENTS:
1 head cauliflower, broken into bite-size pieces
1 cup Greek yogurt (or dairy-free alternative)
1 tablespoon extra virgin olive oil
1 cup hot sauce
2 cloves garlic, chopped
1/2 onion (red or white), roughly chopped
1/2 cup rice flour
1/2 cup oat flour
1 tablespoon baking powder
2 small Thai chilies
1/4 teaspoon turmeric powder
1/4 teaspoon garam masala (or paprika)
sea salt to taste

 

METHOD:

  1. Preheat oven to 350 degrees Celsius.
  2. Toss cauliflower pieces with olive oil, coating well. Place onto a sheet pan or baking tray lined with parchment paper and roast for about 30-35 minutes, checking often to make sure it does not burn.
  3. While cauliflower is roasting, place all other ingredients in a high-speed blender and mix until smooth.
  4. Remove partially cooked cauliflower from oven, return to bowl, and and pour enough of the blended mixture over to coat. Spread the coated cauliflower back onto the pan and roast for another 30-35 minutes or until crisp.
  5. Enjoy straightaway!
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Author: Anjani Vasson

Anjani Vasson’s passion for cooking started at a very young age. Even at the tender age of 6, Anjani remembers living In Hong Kong, helping to prepare meals for every family event. Now, fully aspired and continually driven to cook, Anjani has focused her culinary skills in health and nutrition with training from the Natural Gourmet Institute in New York. As a life-long vegetarian, and a lover of travel and international cuisine, Anjani skipped around the globe, from London to Los Angeles, ultimately landing in Advanced Raw Food Chef training at the Matthew Kenney Culinary Academy. And with a love for organic, healthy, and seasonal foods, Anjani makes it a point to go plucking through local farmers markets with her two girls and her husband, in the continual effort to perfect her bold, veg-styles, international tastes, and secret recipes. When Anjani isn’t creating in the kitchen, you can find her crushing her workouts at A4’s CrossFit box, keeping balanced in yoga, or hiking the misty mountains of Santa Monica. View all posts by Anjani Vasson

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