Crispy Buffalo Cauliflower Wings
Cauliflower has grown in popularity over the years, particularity for its versatility. It is also packed with nutrients, and since we aren’t boiling or steaming the cauliflower all those nutrients are going to remain in every bite.
Prepare the Cauliflower
Start by Preheating the oven to 400° F.
Then, cut the cauliflower into little bite-size florets. Also, make sure you cut the stems off and discard.
Prepare the Batter
Next, mix together the flour and cornstarch in a large mixing bowl, then add the almond milk and 2tbsp of buffalo sauce. Mix until a thick but pourable batter is formed, similar to pancake batter. Set aside.
Prepare the Panko Crumb Mixture
In a separate bowl combine red pepper flakes and panko crumbs. Also, add a pinch of salt and pepper to the mixture. Then, set aside.
Fun Fact that you may not know about panko crumbs (or at least I didn’t), it is made from bread baked by electric current. This creates a bread without crust that is then ground to create fine silver crumbs. Though panko crumbs are mainly used in Japanese cuisine, they are growing in popularity for its crisper, airier texture.
This makes panko crumbs perfect for this recipe, as they give the cauliflower wings a nice crispy outside without making them too heavy.
Prepare the Cauliflower Wings
Now, take each cauliflower floret and dip it into the almond milk batter, evenly coating each cauliflower piece.
Then, transfer the cauliflower florets to the panko crumbs mixture, evenly coating each floret with a crunchy outside.
Next, place the florets in a lightly-greased casserole dish, and cook for 40 minutes at 400° F.
Finally, remove from the oven and gently toss with buffalo sauce. you don’t want the cauliflower wings to be drenched in sauce or they will be soggy, so just lightly coat them.
Next, turn the heat to 450° F, then place the cauliflower wings back in the oven for an additional 12 minutes or until the outside becomes crispy again.