I thought I’d share my EASY, GO-TO recipe since I seem to be making this a LOT lately. My husband devours these CRUNCHY CAULIFLOWER “WINGS” in no time, which makes me so proud 😀 And this is my most-requested side-dish by far! It’s a great alternative to chicken wings or anything fried and crispy, and it totally fits the bill when you just NEED that tang and crunch! So here it is. A to-die-for recipe worth LIVING for! 😎
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Preheat oven to *450 and line a baking sheet with parchment paper sprayed with a little cooking spray, like Pam.
Now, first you’ll need:
* 1 Cup of chickpea (or garbanzo) flour. Remember my blog from the other day? Well, chickpea flour is a resistant starch that will NOT spike your blood sugar! And it has more fiber (and protein) than whole wheat flour!
* 1 Cup of almond Milk (original, not sweetened!)
* About one head of cauliflower cut into florets (or if you’re really lazy like me 🙄 buy a package of precut cauliflower!)
* In a large bowl, mix the flour and milk. Add some seasonings you like, like garlic powder, onion powder, thyme and a little salt. Taste the batter to be sure it’s to your liking!
(* This step isn’t NECESSARY, BUT … If you enjoy ethnic flares such as Indian, Mexican or Italian….. then add cumin and curry for Indian, chipotle & chile powders, oregano and a little cinnamon for Mexican, and oregano, rosemary and marjoram for Italian! Throw those seasonings into your ‘flour’ batter.)
* Mix the cauliflower in that batter and be sure each piece is well-coated.
* Lay pieces on baking sheet and cook for 20-25 minutes, until cauli looks dry.
…………………WHILE THAT’S COOKING ………………….
Now you’ll need:
* Barbecue sauce (Be sure to use a barbecue sauce that does not contain caramel food coloring! WHY, you ask? Cuz that sh** will kill you! You should never consume “food” that contains caramel (or any color dye) food coloring. Click HERE so that I don’t have to annoy myself by being preachy!
* Sriracha sauce. (Here I go again. I LOVE sriracha sauce, but the one I fell in love with years ago (THIS one), I found out uses sulphites, gross fish stuff and GMO’s! So now I use THIS one.
* Rinse out that bowl! No need to dirty another bowl!
* Use about 1.5 to 2 cups of barbecue sauce. Depending on how much cauliflower you have, you just need enough to coat all (or some* – see my note on “some” below) of your cauliflower.
* Add in as much sriracha sauce as you can stand! Love heat? Add MORE! (Keep tasting the mixture until you get it to your preference.) If you don’t like any kick at all, leave the sriracha out.
* Once that buzzer goes off (20-25 mins after cooking), take out cauli and throw those babies into your barbecue/sriracha mixture.
* SIDENOTE (this is the “some” I was referring to above): Sometimes, like in the picture above, I only coat half of my cauli in the sauce. I like leaving some sorta plain and salty instead of the tang and sweetness the sauce adds. I can always dip those in the sauce later if I want.
* After the cauli is coated with the bar/srir s sauce, put BACK in the oven for about 20 minutes. You want to check after 10 minutes to be sure they aren’t burning. The barbecue sauce tends to burn, so if you see this, flip the cauli over! If they don’t look dry after 20 minutes, check every five minutes until they ARE (dry).
VOILA! I like to serve these delicacies with VEGAN SOUR CREAM for dipping and I sprinkle with paprika. Seriously, this is SO FREAKIN’ DELICIOUS and absolutely fits the bill for a salty, crunchy fix (those are the ones NOT coated in the barbecue/sriracha sauce) AND that sweet, chicken-wing-type of tangy crunch (the ones that ARE coated with the sauce).
Happy crunching!! 😉