Recipe courtesy of The Acre
Buffalo Cauliflower Wings
- Level: Intermediate
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 622
- Total Fat
- 43
- Saturated Fat
- 4
- Carbohydrates
- 51
- Dietary Fiber
- 7
- Sugar
- 6
- Protein
- 11
- Cholesterol
- 6
- Sodium
- 693
- Total: 55 min
- Active: 35 min
Ingredients
Cauliflower:
2 bay leaves
1 tablespoon granulated garlic
1 tablespoon dried oregano
1 tablespoon dried thyme
1 head cauliflower, cut into wing-sized pieces
Batter:
3 tablespoons ground flax meal
1/2 cup hot water
1 1/2 cups gluten-free flour blend (or regular flour if you prefer)
1 teaspoon granulated garlic
1 teaspoon dried oregano
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon dried thyme
1 cup oat milk
Oil, preferably canola, for frying
Hot sauce, ranch dressing, carrots and celery, for serving
Directions
Special equipment:
a deep-fry thermometer- For the cauliflower: Fill a large pot with water. Add the bay leaves, granulated garlic, oregano and thyme to the water and bring to a boil. Add the cauliflower pieces and boil until tender but not mushy, about 10 minutes. Drain the cauliflower and set aside.
- Meanwhile, make the batter: Add the flax meal to the hot water in a small bowl and let sit for about 5 minutes.
- In a separate bowl, mix the flour, granulated garlic, oregano, pepper, salt and thyme. Add the oat milk and flax meal mix and whisk until well combined.
- When the cauliflower is cool enough to handle, toss it into the batter.
- Heat a pan for frying over medium-high heat and fill with about an inch of frying oil. Bring to 350 to 375 degrees F.
- Add the battered cauliflower and cook until golden brown. Strain the cauliflower and toss in your favorite hot sauce. Serve with ranch dressing, carrots and celery.
- Enjoy hot!