Cauliflower Wings Revisited

Cauliflower Wings Revisited

Cauliflower Wings Revisited

30 minutes

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Details
  • Serving Size:   2
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   16 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 3/4 bottle of Wing-Time Buffalo Sauce
  • 1 large head of cauliflower
  • 3/4 cup chickpea flour
  • 1 tsp curry powder
  • 1 tsp garlic powder
  • 2 Tbsp nutritional yeast
  • 1 tsp onion powder
  • 1 cup + 2 Tbsp non-sweetened, plain almond milk
Instructions

Cauliflower Wings1 large head of cauliflower3/4 bottle of Wing-Time Buffalo Sauce1cup +2 Tbspnon-sweetened, plain almond milk3/4 cup chickpea flour1 tsp garlic powder1 tsp onion powder1 tsp curry powder2 Tbsp nutritional yeast

Preheat the oven to 450F.Lightly spray a large non-stick baking sheet with oil.Separate/chop the cauliflower into florets.

Combine the flour, spices and nutritional yeast in a bowl and stir until well combined.Coat a handful of cauliflower pieces in milk and then with the flour mixture.

Place on the baking sheet and bake for 20 minutes or until crispy.While the cauliflower is in the oven,heat the Wing-Time sauce in a medium sauce pan over low heat.

Whisk in 2 Tbsp of milk.When the cauliflower is looking crispy, turn it with a wooden spoon andheat the oven to broil.Allow the cauliflower to broil with the oven open for 5-7 minutes or untilbeginning tobrown.Pull it out of the oven and place it in a large bowl.

Pour the hot sauce mixture over it and toss to coat.

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