Cauliflower Buffalo Wings
Cauliflower florets coated in a crispy batter and tossed in a tangy buffalo sauce. A healthier and gluten-free alternative to traditional chicken wings.
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Ingredients
- 1 large head Cauliflower
- 1/2 cup Rice flour
- 1/4 cup Tapioca starch
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/2 cup Water
- 1/2 cup Buffalo wing sauce
- 2 tablespoons Butter
- 1/4 cup Blue cheese dressing (dairy free)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to 220°C. Cut the 1 large head of cauliflower into bite-sized florets.
- 2In a large bowl, whisk together the 1/2 cup rice flour, 1/4 cup tapioca starch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- 3Pour in the 1/2 cup water and whisk until you have a smooth batter with no lumps.
- 4Dip each cauliflower floret into the batter, making sure each piece is completely covered. Arrange the battered cauliflower florets in a single layer on a baking sheet.
- 5Bake for 20-25 minutes, or until the florets are golden brown and crispy. Flip the florets halfway through the baking time.
- 6While the cauliflower is baking, prepare the sauce. In a small saucepan over medium heat, melt the 2 tablespoons of butter. Stir in the 1/2 cup buffalo wing sauce and heat gently for 1-2 minutes.
- 7Once the cauliflower is golden brown and crispy, transfer it to a clean bowl. Pour the warm buffalo wing sauce over the cauliflower and toss gently until all the florets are evenly coated.
- 8Serve the cauliflower buffalo wings immediately with the 1/4 cup blue cheese dressing on the side for dipping.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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