We are big buffalo chicken wing fans in our house. Especially now that it’s football season! Wanting to be healthy though (and lose this baby weight!) I was looking for a better option and found this amazing recipe on pinterest!
These turned out amazing — crispy on the outside and tender on the inside. I served these with celery, blue cheese, and ranch, and wished I had made a double batch!
Ingredients
5 cups cauliflower (2 small heads), separated into large florets
1 cup water
3/4 cup flour
1 tbsp. garlic powder
1/4 t. salt
1 cup Frank’s Buffalo Sauce
1 tbsp. melted butter
First, preheat your oven to 450 degrees, and line a large baking sheet with either parchment paper or a silicone mat.
Add the water, flour, salt, and garlic powder in a bowl, whisking to combine. Then, a few florets at a time, add the cauliflower to the bowl of batter and stir until they are nice and coated, tapping the excess batter off on the side of the bowl.
Place the florets on the baking sheet, make sure they aren’t touching otherwise they will stick together while baking!
Bake for 15 minutes; flip each of the florets over, and bake for another 10 minutes, or until golden brown.
Meanwhile, melt your butter, and add in the Frank’s buffalo sauce.
Once the cauliflower has baked, brush the sauce on each cauliflower “wing” (or toss all of them in a bowl with the sauce) and return back to the baking sheet and cook for 20 minutes more.
It is a lot of cooking time, but is necessary to make the batter nice and crispy. Trust, me these are worth it!
YUM.
Nichelle Ley, Chef J.D. 