Crispy Baked Cauliflower ‘Wings’
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The only thing we love more than a brilliant cauliflower recipe? Seventy brilliant cauliflower recipes. That’s why we’re obsessed with Oz Telem’s Cauliflower, a cookbook dedicated to our favorite veggie. Here, you’ll learn how to make crispy baked cauliflower wings—a vegetarian version of the game-day classic.
Telem has a word to the wise: “If three tablespoons of hot sauce are too much for you to handle, replace some or all of it with sweet chili sauce,” he suggests. “You can also play around with the spices; dried oregano, ground mustard seeds and coriander seeds all work well.”
His parting wisdom? “The cauli-wings are crisp for only a short time, so this dish is best consumed immediately.” Twist our arm.
Ingredients
1 medium-size cauliflower
1 cup all-purpose or whole-wheat flour
1 teaspoon garlic powder
1 teaspoon sweet or smoked paprika
½ teaspoon ground cumin
3 tablespoons hot sauce
2 to 3 tablespoons olive oil or melted butter
Sea salt and freshly ground black pepper
Directions
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Cut the cauliflower into bite-size florets.
3. In a bowl, whisk the flour with up to 1 cup water, ¼ cup at a time, until you have a batter the consistency of cream thick enough to coat a finger or spoon. Add the garlic powder, paprika and cumin; season with salt and pepper.
4. Coat the florets in the batter and lay them on the prepared baking tray, leaving plenty of space between each floret.
5. Bake until golden brown, 20 to 25 minutes. Carefully remove the tray from the oven.
6. In a large bowl, mix the hot sauce and oil or butter. Add the baked florets and toss to coat.
7. Return the cauliflower to the baking sheet and put it back in the oven until the cauliflower is slightly charred, 10 to 14 minutes.
8. Season with salt and pepper and serve at once, with any other sauces and dips you fancy.
295 calories
13g fat
41g carbs
10g protein
0g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.