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Crispy Cauliflower Wings

A plant-based, probiotic spin on a summer BBQ fave. Straight-forward ingredients, 30 minutes and good-for-you-and-your-tastebuds flavor. #OhKaleYes
Ingredients

CAULIFLOWER
  • 1 small/medium head of cauliflower (cut into bite-size florets)
  • sea salt + black pepper, to taste
PLANT-BASED BATTER
  • 1 cup unsweetened, plain plant milk
  • 1 tbsp lemon juice
  • 2 tbsp arrowroot powder
COATING
  • 1.5 cups almonds (or cashews)
  • 1.25 tsp sea salt
  • .25 tsp cayenne pepper
  • .75 tsp garlic powder
  • 1 tsp smoked paprika
GLAZE Instructions
  1. Preheat oven to 425° F and line a large baking sheet with parchment paper.
  2. Add cauliflower florets to a large mixing bowl and season with a bit of salt and pepper. Toss to combine and set aside.
  3. Mix batter ingredients in a small bowl, whisk to combine. Set aside.
  4. Prepare coating by adding ingredients together in a food processor. Mix until a semi-fine meal is achieved so it coats the cauliflower easily. Set aside.
  5. Dip a few florets at the time in the batter, ensuring all sides are coated; shake off excess. Transfer the cauliflower to the parchment-lined baking sheet.
  6. After all florets are placed on the baking sheet, shake coating evenly over cauliflower pieces. Use a spoon or your fingers to scoop up excess to cover any bare spots.
  7. Bake for 20-25 minutes or until the cauliflower appears golden brown. For a deeper color, spritz cauliflower pieces with avocado oil spray before placing in oven.
  8. While the cauliflower is baking, prepare glaze. In a small saucepan, add honey/maple and hot sauce. Heat over medium-low heat, whisking frequently until it bubbles and appears combined. Set aside.
  9. Transfer cauliflower to a large mixing bowl. Top with glaze and toss gently to combine.

Best when fresh! Leftovers may be stored in the fridge for 3 days. Reheat at 375° F until hot for best results.

 

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