Prepare to Be Fooled by These Crispy Cauliflower Buffalo "Wings" #vegetarian #delicious

Prepare to Be Fooled by These Crispy Cauliflower Buffalo "Wings" #vegetarian #delicious

Bison wings? Reconsider! These cauliflower "wing" formula will have you and your taste buds tricked.

Any self-broadcasted cauliflower-hater will be compelled to change their tune in the wake of tasting this imaginative formula. Firm outwardly yet delicate within, these cauliflower chomps are the nearest a veggie lover gets to a "genuine" bison wing knowledge. Before they're prepared, a dunk in the garbanzo bean hitter gives every cauliflower chomp a fresh covering that possesses a flavor like it's straight out of the fryer. Utilize your most loved hot sauce for a pleasant kick; it offers an increase in nutrient C and capsaicin, and both have been appeared to help with revving up your digestion! Keep companions close when you experiment with this formula, else you'll be enticed to clean these addictive gnaws off in one sitting.

I served my chomps with a fast blend of Greek yogurt, lemon, and chives, however don't hesitate to serve yours with your most loved plunge.


Prepare to Be Fooled by These Crispy Cauliflower Buffalo "Wings" #vegetarian #delicious


  • 1 medium head cauliflower, chopped into bite-size pieces
  • 1/2 cup garbanzo bean flour
  • 1/2 cup water
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 teaspoon melted butter or ghee
  • 2/3 cup hot sauce


  1. Preheat oven to 450ºF. In a medium-size bowl, combine flour, water, garlic powder, and salt. Whisk together until smooth.
  2. Toss cauliflower into garbanzo batter, making sure to coat each piece completely, then place battered cauliflower on a lightly greased, nonstick baking sheet. Bake for 15 minutes, tossing halfway through.
  3. In the meantime, combine melted butter and hot sauce in a large bowl, regularly stirring. When cauliflower is done, remove it from the oven and gently toss it in the hot sauce mixture. Place cauliflower back on the baking sheet and cook for an additional 25 minutes until it becomes crispy. Allow cauliflower to cool for 15 minutes before serving.

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