Buffalo Cauliflower Wings

Buffalo Cauliflower Wings

This is one of the most delicious ways to get your fix for buffalo wings that is also extremely healthy and oil-free.  This recipe creates a wonderful skin around each wing.  It is so easy for two people to eat an entire head of cauliflower that I recommend at least doubling this recipe.   Using orange cauliflower makes for an even more interesting and healthy presentation.  Also included is my dill sour cream dipping sauce.

RECIPE 
1 head of cauliflower 
¼ cup cornstarch 
½ tsp dried thyme or 1 Tbsp fresh 
1 tsp mustard powder 
1 tsp garlic 
1 tsp onion powder 
1 tsp turmeric 
¼ tsp black pepper 
½ cup low-sodium veggie broth 
¼ cup Hot sauce of your choice.

Preheat your over to 450

Prepare the cauliflower
When choosing your cauliflower, pick the ones that have the largest most abundant stem leaves.  They are very delicious and make a wonderful addition to celery stalks when serving.  Just slice the thick leaves into ½” wide strips.

Place the cauliflower on a cutting board with the stem facing up. Using a thin knife, carefully cut about 3” deep around the core then spread the cauliflower open like a flower, removing the core. Now separate the florets into medium sized pieces. I like to slice the florets in half down the middle to create a flat side to bake them on.

Making the batter
Combine the rest of the ingredients in a medium to large sized bowl. This batter recipe will make enough for 1 large head of cauliflower. Now mix in your favorite hot sauce. Add as much or as little as you like.

Line a baking sheet with parchment paper. This makes for a nice nonstick surface so we don’t have to use oils.

Place the florets cut side down and bake for 30 minutes at 450 degrees Fahrenheit.

After 30 minutes, carefully flip over each piece and bake for another 25-30 minutes.

While the wings are baking let’s prepare our dipping sauce.

DILL SOUR CREAM SAUCE
1 15 oz can low-sodium organic northern white beans 
2 tsp lemon juice 
3 tsp apple cider vinegar or white (do not use wine vinegar) 
½ tsp ground mustard seeds or powder 
¼ cup aquafaba (liquid from the beans) 
1 tsp lemon juice 
2 tsp dried dill or 2 Tbsp fresh (reserve)

Combine all the ingredients except the dill, in a food processor and blend until creamy and smooth.  After blending, transfer the dill sauce to a jar or bowl and mix in the dill.

Makes 2-3 Servings

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