This recipe was originally derived from
http://theleancleaneatingmachine.com/2014/02/02/cauliflower-buffalo-bites/ (Great Blog! Must Check Out!)
But I switched up a few ingredients because I didn’t have them in the kitchen and mine didn’t taste like Buffalo wings at all! Not sure if you can ever call cauliflower chicken wings though… they’re just not CHICKEN WINGS! The name’s a little far fetched and may cause disappointment in meat lovers. The good news is that these are equally as delicious! and A LOT HEALTHIER, GLUTEN FREE and you should always choose these over chicken wings from the bar. ALWAYS. Here’s what I did.
Half a head of Cauliflower
1/2 C of Brown Rice Flower
1/2 C of Water
1 tsp of Garlic Salt
1 tsp onion powder
Preheat the oven 450 degrees. Line a baking sheet with parchment paper, or foil with non- stick spray.
Mix together just the dry ingredients (brown rice flower and seasoning)
Pour the water into the dry mixture and WHISK (should turn into a batter)
Dip the cauliflower (washed and dried) into the brown rice batter and try coating it as best you can.
Place it on a baking pan with Parchment paper. Make sure it’s spread evenly and none are overlapping.
Set the pan into the oven for 10 Minutes
Flip the cauliflowers over and bake for another 5 minutes. That way, you won’t get a soggy side.
When it’s ready, take the cauliflowers out and let it sit to cool.
While the Cauliflowers are in the oven, work on the sauce.
5 Tbs of Clarified Butter
2 Tbs of Coconut Oil.
Chile Ranchero Powder
S & P
Whisk everything in a big bowl. Drop the baked cauliflower into the bowl of sauce and toss till evenly coated.