Buffalo Cauliflower Wings

INGREDIENTS

  • 4 Cups of Cauliflower Florets

  • 3/4 Cup Water

  • 1/2 Cup Almond Milk

  • 1 Cup Gluten Free All Purpose Flour

  • 2 Teaspoons Garlic Powder

  • 1 Teaspoon Cumin

  • 1 Teaspoon Smoked Paprika

  • 1/4 Teaspoon Pink Himalayan Salt

  • 1/4 Teaspoon Pepper

  • 1 Tablespoon Vegan Butter

  • 1 Tablespoon Red Curry Paste

  • 2 Tablespoons Olive Oil

INSTRUCTIONS

  1. Preheat the oven to 200 Degrees.

  2. Line baking tray with parchment paper.

  3. Mix the Almond milk, water, flour and spices in a medium mixing bowl. Mix until the batter is thick and is able to coat the cauliflower without dripping.

  4. Dip the cauliflower florets in the batter. Shake off any excess batter before placing cauliflower on the baking sheet. Lay the cauliflower in a single layer on the baking sheet.

  5. Bake for 20 minutes until golden brown turning the florets over halfway through to get all sides golden brown and crispy.

  6. While the cauliflower is baking, mix the Red curry paste and Olive oil with the melted vegan butter and set aside.

  7. Once the cauliflower is done its first bake in the batter, remove them from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly. Return cauliflower to the baking sheet and bake in the oven for another 10-15 minutes or until reached desired crispness.

  8. Serve with hummus or guacamole.