Name: Buffalo Cauliflower Wings
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 3 to 4 servings
Ingredients: 2 bay leaves; 1 tablespoon granulated garlic; 1 tablespoon dried oregano; 1 tablespoon dried thyme; 1 head cauliflower, cut into wing-sized pieces; 3 tablespoons ground flax meal; 1/2 cup hot water; 1 1/2 cups gluten-free flour blend (or regular flour if you prefer); 1 teaspoon granulated garlic; 1 teaspoon dried oregano; 1 teaspoon ground black pepper; 1 teaspoon salt; 1 teaspoon dried thyme; 1 cup oat milk; Oil, preferably canola, for frying; Hot sauce, ranch dressing, carrots and celery, for serving

Directions

Special equipment:

a deep-fry thermometer

For the cauliflower: Fill a large pot with water. Add the bay leaves, granulated garlic, oregano and thyme to the water and bring to a boil. Add the cauliflower pieces and boil until tender but not mushy, about 10 minutes. Drain the cauliflower and set aside.
Meanwhile, make the batter: Add the flax meal to the hot water in a small bowl and let sit for about 5 minutes.
In a separate bowl, mix the flour, granulated garlic, oregano, pepper, salt and thyme. Add the oat milk and flax meal mix and whisk until well combined.
When the cauliflower is cool enough to handle, toss it into the batter.
Heat a pan for frying over medium-high heat and fill with about an inch of frying oil. Bring to 350 to 375 degrees F.
Add the battered cauliflower and cook until golden brown. Strain the cauliflower and toss in your favorite hot sauce. Serve with ranch dressing, carrots and celery.
Enjoy hot!

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of The Acre, Albuquerque, NM

Buffalo Cauliflower Wings

Ingredients

Cauliflower:

Batter:

Directions

Special equipment:

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