In my book, Meat On The Side, I have a Cauliflower Wing recipe...
I roast cauliflower and toss it with my famous (and famously simple!) Buffalo sauce.
Then I douse it with blue cheese and shaved celery, for a “salad” worthy of an Oscar (Or whatever type of award is appropriate for a salad. Probably not an Oscar, huh?).
It’s an easy and light way to get your Buffalo fix.
However, I've been playing with the whole cauliflower + Buffalo sauce thing for awhile now, and I've recently come up with a new version.
This one has just a few more calories and takes just a little more time, but in the end you are left with something that will really, truly satisfy your craving for wings.
The batter is simple—a combination of flour and milk...
You whisk it up, add some cauliflower, and suddenly start to see the magical way a piece of cauliflower can become a wing.
Once baked, you simply toss these "wings" with Buffalo sauce and, most importantly, prepare yourself to eat them all!
It’s a plate of wings that are baked—not fried! And it's cauliflower—not chicken!
Really, what more could you ask for?!
No need to send a thank you gift, just remember you owe me. ;)
Buffalo Cauliflower Wings
servings: Makes 40-50 cauliflower “wings”
- 1½ cups all-purpose flour
- 1¼ cups whole milk
- ¾ cup + 2 tablespoons Frank’s RedHot Original Cayenne Pepper Sauce
- 4 teaspoons Worcestershire sauce
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 medium head cauliflower, broken or cut into bite-size florets
- 8 tablespoons unsalted butter (1 stick)
- 2 tablespoon distilled white vinegar
- 2 tablespoon light brown sugar
- Preheat the oven to 475°F. Line two rimmed baking sheets with foil. Spray the foil generously with nonstick cooking spray.
- In a large bowl, whisk together the flour, milk, 2 tablespoons of the hot sauce, 3 teaspoons of the Worcestershire sauce, the salt, garlic powder, and black pepper.
- Toss the cauliflower in the batter, then spread it on the baking sheets. Bake the cauliflower until it is slightly browned in spots—about 20 minutes.
- While the cauliflower bakes, in a small pot, whisk together the remaining ¾ cup hot sauce, the butter, vinegar, brown sugar, and remaining 1 teaspoon Worcestershire sauce.
- Once the cauliflower is browned, remove it from the oven and toss it well in the Buffalo sauce. Turn on the broiler, to high if you have that option. Then return the cauliflower to the baking sheets and cook it under the broiler until it is crispy and browned in spots—2-3 minutes more. Remove the cauliflower from the oven and toss or brush it with the remaining sauce. Enjoy by serving with blue cheese.
- Freezing Instructions: To enjoy later, freeze the completed Buffalo Cauliflower Wings in a single layer (not touching) on a baking sheet lined with foil. Once they are frozen, remove the wings from the baking sheet, place them in a food storage bag, and put them back in the freezer until you are ready to eat them. To reheat, begin by preheating the oven to 375°F and lightly spraying a baking sheet with cooking spray. Cook the wings until they are warmed through, 10-15 minutes, depending on their size.