Hot wings are a guilty pleasure of ours. But, if you want to have all the great flavour with out the guilt, cauliflower is always a great substitution! Check out this quick and easy recipe from our 2021 season farm fresh vegetables and dip from our stellar vendors!
1 head of cauliflower
3/4 C flour
3 tbsp cornstarch
3/4 C milk
1/4 tsp sea salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 C panko breadcrumbs seasoned with salt & pepper
1 1/2 C bbq sauce (storebought or try homemade)
Preheat oven to 450°F/230° C.
Prepare a baking sheet by lining it with a silicone baking sheet or greased foil.
Using a knife, remove florets from the cauliflower. Chop the cauliflower into smaller pieces to resemble the size of the wings.
In a separate bowl, whisk the flour, cornstarch, vegan milk, sea salt, ground black pepper and garlic powder in a bowl to make the batter. If the batter is too thick, feel free to thin it out with some more milk and vice versa. – In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl.
Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all. Transfer them to the breadcrumbs to coat completely, then place onto the baking sheet, giving each wing enough space. Repeat until all of the wings are coated.
Bake for 22 minutes. Ensure your oven is completely preheated.
Remove from oven. Toss the wings in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs or a spoon, remove and place back on the baking sheet OR brush the bbq sauce onto each wings.
Bake for another 5 minutes for the sauce to soak into the wings.
Garnish with scallions and dip in @koop.foods Cashew Ranch!