These cauliflower wings are lightly coated on the outside (take your pick of almond flour or corn meal) to get them super crispy. Once they're golden and looking super scrumptious, they get blanketed in buffalo sauce, and cooked just a bit longer--enough to make them sizzle but still be super saucy. Extra sauce optional, but recommended.
While I'm not a vegetarian, I love seeing these meat-free "wings" on the table. For one, it's always really nice to have a side of veggies at parties to balance out the nachos and queso dip. Nachos and queso dip are delicious of course, but I like some veggies on the side. I'd even serve these cauliflower wings next to a plate of these Chipotle BBQ Chicken Wings or Honey Sesame Chicken Wings. Variety is always welcome in this household.
So is cauliflower.
Wings are of course a typical game-watching food, but our household doesn't so much raise a finger for football... on the rare occasion we watch a game, it's because it's a good excuse to have friends over. But can I tell you something? I don't even know who is playing this weekend. Forgive me.
But hey, no one said you had to watch football to enjoy wings. I know we'll be watching the Olympics all next month, and that definitely warrants a good spread of snacks.
And even when there's nothing to watch, one doesn't have to look far to find a reason to make wings. Our house is the go-to house for hosting board game nights among friends, and cauliflower wings (or chicken wings) are really good game-playing food. Just have plenty of napkins on hand, otherwise your game pieces will end up sticky with sauce.
Serves: 4 | Total Time: 40 minutes
- 1 head of cauliflower
- 1/2 cup milk
- 2 tablespoons coconut flour
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground paprika
- 1/4 teaspoon ground cumin
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- Heaping 1/2 cup almond flour or corn meal For the sauce:
- 1/2 cup Franks Buffalo Sauce
- 2 tablespoon coconut oil
- For serving: blue cheese dressing, extra Franks Buffalo Sauce, & minced cilantro for garnish
- Prepare a baking sheet with parchment paper or a Silpat. (affiliate link!). Preheat oven to 350°F.
- Rinse the cauliflower, and then remove the leaves and stem, cutting the florets into bite-sized pieces.
- In the bottom of a large bowl, combine milk, coconut flour, garlic powder, paprika, cumin, salt and pepper. Whisk until a runny batter forms. Add cauliflower to bowl, and use a spatula to turn the cauliflower in the batter until each piece is coated. Now, add the almond flour or corn meal to the bowl, and toss until each piece of cauliflower is coated with almond flour/corn meal.
- Spread cauliflower out on sheet pan, and bake for 20 minutes.
- While the cauliflower is cooking, make the sauce: melt the coconut oil in a bowl, and then add the Franks buffalo sauce. Whisk until combined.
- The cauliflower should be tender, and beginning to brown on the edges. Remove from oven. Working in batches, place 1/4 of the florets in the bowl with the sauce. Toss until the florets are coated in sauce, and then return to the sheet pan. Repeat until all of the cauliflower is coated.
- Return cauliflower to oven, and bake for 10 more minutes. Then, serve hot with a side of blue cheese dressing (or ranch if you prefer!), extra Franks hot sauce, and a sprinkle of minced cilantro.