These are quite addictive and just a fun appetizer that can be served with a variety of sauces. Anything from traditional buffalo sauce to an Asian ginger/sesame sauce can be used to take this into a different direction.
Ingredients
1 head of cauliflower, separated into individual florets, cut large florets into half
Batter
1.5 cups of flour (freshly milled soft white whole wheat is my favorite, but AP, chickpea flour or any mix or gf mix will do)
1 1/4 cups of liquid: beer (lager or anything you enjoy)/water/carbonated cold water/plant based milk
1 tsp of cumin, garlic powder, onion powder
1 tsp of salt (optional)
1 tsp of baking powder (optional)
Buffalo Sauce
1 tsp of tahini (optional)
1 tsp garlic sauce
1 tbsp of ketchup
2-4 tbsp of buffalo style hot sauce of choice (Frank’s or other)
1/2 cup of water
Ranch Sauce
1 tsp of tahini (optional)
1/4 cup leftover cooked potato or 1/2 cup cooked cauliflower
1 tbsp pickle juice
1 tsp garlic powder, onion powder, parsley (dried or fresh), dill, black pepper
1 tsp maple syrup or sweetener of choice
1 tsp dijon mustard
1 cup of water
Method
Heat up oven to 450°F
In a bowl, mix up the batter in a bowl with a fork/spoon/silicone spatula until you have a semi-thick pancake like batter (if it's too thick add more liquid 1/2 tbsp at a time. Some type of flours (the more whole grain usually), will require more liquid to get the same consistency.
Dredge cauliflower florets through the bowl until coated (this is why you want a semi-thick batter so it will stick, ensuring to shake off any excess batter in the bowl..
Place all florets onto a parchment lined or silicone mat/copper mat lined baking sheet, spread out the florets evenly.
Place in 450° oven for 15 minutes, turn and bake for another 10–15 minutes or until crispy.
Toss in a bowl with as much sauce of choice as you'd like. Feel free to reserve 1/4 cup to dip in later.
Serve immediately, or put back into the oven for another 5 minutes and serve.
Sauces
Buffalo sauce: pour all ingredients into a magic bullet, blender or cup and use immersion blender. You can also whisk all the ingredients together by hand.
Ranch sauce: proceed the same way as with buffalo sauce. However, for this sauce you will need a blending device!
Notes
Serve cauliflower wings on plate with side of each sauce as well as carrot and celery on the side.
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