We’re all familiar with buffalo chicken wings but cauliflower wings? It was through a snapchat from my niece, Sara, that I discovered the vegetarian version. She sent me the photo and I was intrigued; it’s a guilt-free snack. The meat version happened quite by accident, as most ingenious recipes do. The original Buffalo chicken wing was born in 1964 out of necessity. The owner of Anchor Bar in Buffalo, NY received a shipment of wings by mistake and instead of sending them back, the wings were deep fried and dressed with a mixture of vinegar and water served with a blue cheese sauce. Today, Buffalo chicken wings are a favorite football watching food and no good sports bar would be caught dead without them!
For those looking for a healthier alternative, cauliflower is a fantastic option and perfect for a weekend snack, appetizer or to bring to your next party invite.
1 cup flour (can use rice flour)
1 cup water
1 teaspoon paprika
1/2 teaspoon garlic powder
1 teaspoon cumin (optional)
1 head of cauliflower, cut into florets
barbecue or hot sauce
Preheat oven to 450f.
Whisk flour, water, and spices in a bowl. The batter should be the thin enough to run off the cauliflower florets. Thoroughly coat each floret and place on a parchment-lined cooking sheet or on top of a wire grill. Pop in the oven and cook 15 to 20 minutes or until golden on top. Remove from oven and brush with your favorite bbq or hot sauce. Place back in the oven and cook another 5 minutes. Serve with ranch dip or blue cheese sauce.
The Culinary Chase’s Note: Make sure there is space between each floret otherwise you’ll end up steaming the cauliflower. For a crispier coating, turn broiler on and cook to liking. I made a quick blue cheese sauce by mixing blue cheese with plain yogurt and a bit of milk to loosen it up. Add fresh dill and mix. Enjoy!