Roasted cauliflower is SO good, but add batter and hot sauce? It goes up a few more levels!
This is a pretty quick snack, appetizer, or side to throw together. Just a few minutes of hands-on time and 20 minutes in the oven is all it takes. When I first discovered cauliflower wings, I went through such an obsession and made them at least 4 times in about 2 weeks. They vanish every time.
Chickpea flour is fairly bitter raw, but once baked you can’t taste it, and it adds great nutrition and a delicious coating to these “wings.” While most wings recipes include bread crumbs, I’ve tried and it didn’t feel bread crumbs added much value, and they were not worth the extra step.
Happy snacking, friends!
Here are some of my other favorite cauliflower recipes:
Cauliflower Mac ‘n Cheese (one of my kid’s favorite meals!)
Hot and spicy or BBQ, you'll want to eat a whole head of cauliflower this way! Naturally gluten-free and vegan.
- 1 cup chickpea flour (or gluten-free or all-purpose)
- 1 cup soy milk or almond milk (unflavored and unsweetened)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 small head cauliflower, cut into bite-size florets
- hot sauce or BBQ sauce (I like Frank's Hot Sauce)
- chopped cilantro and green onions
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper or a silcione baking mat.
Mix the batter in a large bowl. Toss the florets in and stir until they are as evenly coated as possible. Dump onto a baking sheet and spread them out so they aren't touching. If you have a large head of cauliflower, you may need to make more batter to coat each piece.
Bake for 20 minutes. If they are not quite tender, bake 5 more minutes. Flipping them half way through will make them crispier.
Use a spatula to remove them from the baking sheet into a bowl. Toss with hot sauce or barbeque sauce until coated. Transfer to a plate and sprinkle with chopped cilantro and green onions, if desired. Inhale them all. I mean, enjoy!