Easy Buffalo Cauliflower Wings
One of the best things about being plant-based is that you learn to cook vegetables in a variety of delicious ways instead of them just being a boring old side dish.
I’ve never actually eaten buffalo chicken wings before but this is supposedly the plant-based alternative. I doubt that it tastes much like actual chicken, but why does it need to? To me, it’s just a super tasty way to enjoy cauliflower and to get in all of those vitamins, minerals and antioxidants.
This dish works well with any type of flour but I decided to use chickpea flour for the added protein and iron so that the dish becomes a good source of these nutrients.
For my patients on calorie-controlled meal plans:
1 serving of this recipe (1/5th of the recipe) =
1 protein serving
1 vegetable serving
SERVES 5 as a side dish
1 cup chickpea flour
1 cup almond or soy milk
1 large head of cauliflower, cut into florets.
1/2 cup reduced sugar smokey barbecue sauce (I used the Simple Truth one)
1 tsp garlic powder
1 tsp salt
1 tsp onion powder (optional)
1. I like to do make this dish using an airfryer but if you don’t have one, you could use an oven instead. Just preheat your oven to 220’C and line a baking tray with baking paper.
2. In a bowl, whisk together the milk and flour until combined. Pour the milk slowly into the flour whilst whisking to prevent the batter from becoming lumpy. Season the batter with onion powder, garlic powder and salt and stir through until combined.
3. Dip the cauliflower florets into the batter, making sure that each floret is well covered in a layer of batter and then place each floret on the baking sheet.
4. Bake the cauliflower for 15 minutes in the oven or until the batter has hardened. If using an airfryer, place the battered cauliflower into the airfryer basket and fry on 200 degrees for 10 minutes, tossing regularly.
5. Take the cauliflower out of the oven/ airfryer and toss it in the barbecue sauce so that it is evenly coated. Then place back in the oven/ airfryer for another 10 minutes.
6. Serve as a veggie side along with a green salad or mains of choice.