CAULIFLOWER BUFFALO WINGS
By Anjani Vasson
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!
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
- Preheat oven to 350 degrees Celsius.
- 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.
- While cauliflower is roasting, place all other ingredients in a high-speed blender and mix until smooth.
- 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.
- Enjoy straightaway!