A few months ago, my husband and I discovered Buffalo Wings made out of Cauliflower at a local restaurant here in Petaluma called The Shuckery. We were hooked. They surprisingly tasted so much like wings....but there were no wings! I'd never even heard of them and since then I've discovered Cauliflower Buffalo Wings are all the rage! Who knew? They were probably fried, so I was on a mission to make these healthy and Whole30 approved...
Ready to get more veggies in on game day? Try these delicious bites that will be perfect for your next football party!
1 head Cauliflower, cut into florets
1 can (14oz) full fat coconut milk (whisked in a bowl to mix if separated)
1/4 c water (may need more or less to thicken or thin batter to the correct consistency. You want it thick enough to stick, but thin enough to drip off a bit.)
1/4 c coconut flour (plus more if you need to thicken your batter when mixing)
2 tsp garlic powder
1 Tbsp Ghee, melted
1 cup Frank's Red Hot Sauce
Coconut Oil or Avocado Oil Cooking Spray
Preheat oven to 425 degrees and spray a baking sheet.
Mix the batter by whisking the coconut milk, water, coconut flour, and garlic powder.
Dip the florets into the batter and let the excess drip off.
Arrange on the baking sheet, not crowding the pieces.
Bake for 20 mins.
Meanwhile melt the ghee in a saucepan. Add the hot sauce and whisk together.
When the cauliflower is done, put in large bowl and toss with the sauce mixture until coated.
Spray the baking sheet again and spread them on the baking sheet once again, and continue baking for 15-20 mins or until cooked through. If you need to, turn it up to broil and watch closely just to finish them off so they are nice and golden.
Serve immediately while they're warm with chives as garnish.
Serve with sliced carrots, celery with Non-Dairy Ranch Dressing for dipping! Happy, healthy Superbowl everyone!