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Buffalo Cauliflower Wings Recipe

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4 from 15 reviews

These Buffalo Cauliflower Wings are a delicious, spicy, and crispy vegetarian appetizer perfect for game day or a flavorful snack. The cauliflower florets are coated in a seasoned almond flour batter, baked until golden, and then tossed in a zesty buffalo sauce, offering a healthier alternative to traditional chicken wings without sacrificing taste or texture.

Ingredients

Main Ingredients

  • 1 large head cauliflower (about 5 cups when chopped)
  • 1 egg
  • 1 cup almond flour
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 1 cup buffalo sauce (recommended: New Primal)

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Prepare the Cauliflower: Wash the cauliflower head and chop it into various sized florets. Mixing big and small pieces allows for a nice contrast in texture and cooking consistency.
  3. Whisk Egg: In a small bowl, whisk the egg thoroughly to create a smooth coating base for the cauliflower.
  4. Coat Cauliflower with Egg: Place the cauliflower florets and whisked egg into a large ziplock bag, sealing it securely, and shake vigorously until the florets are evenly coated with the egg.
  5. Mix Dry Ingredients: In another small bowl, combine the almond flour, garlic powder, and salt, mixing well to distribute seasonings evenly.
  6. Coat Cauliflower with Flour Mixture: Add the almond flour mixture to the bag containing the egg-coated cauliflower. Seal the bag again and shake thoroughly to ensure all florets are evenly coated with the seasoned flour.
  7. Bake the Cauliflower: Arrange the coated cauliflower florets in a single flat layer on the prepared baking sheet. Bake in the preheated oven for 25–30 minutes, or until the cauliflower is lightly browned and crispy on the edges.
  8. Cool Briefly: Remove the baking sheet from the oven and allow the cauliflower wings to cool for about 5 minutes to set the crust and prevent the hot sauce from making them soggy.
  9. Toss in Buffalo Sauce: Pour 1 cup of buffalo sauce over the baked cauliflower wings. Toss them gently, using your hands or a large bowl, to coat all pieces evenly with the sauce.
  10. Broil for Final Crisp: Place the coated cauliflower under the broiler for 5 minutes, keeping a close eye to avoid burning, to set the sauce and add a final layer of crispiness. Alternatively, if your oven lacks a broiler, return the cauliflower to the baking oven for an additional 5 minutes to heat through.
  11. Serve Immediately: Once broiled, serve the buffalo cauliflower wings right away to enjoy their optimal crisp texture and spicy flavor.

Notes

  • Ensure the cauliflower is evenly coated to achieve maximum crispiness.
  • You can substitute the egg with a flax egg for a vegan alternative, though it may affect crispiness slightly.
  • Adjust the amount of buffalo sauce to your preferred spice level.
  • If you don’t have almond flour, finely ground almond meal can be used as a substitute.
  • Broiling helps to set the sauce and adds extra crispiness, but watch carefully to prevent burning.
  • For gluten-free preparation, confirm your buffalo sauce is gluten-free.

Find it online: https://bitezly.com/buffalo-cauliflower-wings-recipe/