Vegetarian Cauliflower Buffalo Wings
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Whether or not you’re into sports, there’s something fun about game day that just brings people together. We’re not the biggest sports fanatics, but even we like to hunker down with everyone, with a multitude of snacks surrounding us, and watch the important games. There’s a sense of community that makes us feel good–and the tasty food doesn’t hurt!
However, with sitting around for hours on end comes a fair amount of mindless eating, and some of the more traditional game-day apps are less than figure friendly. It’s easy for us to lose track of how many bite-sized treats we’ve had, so we like to have a healthier alternative on hand to keep us on the straight(ish) and narrow. These cauliflower buffalo bites do just that! Dressed in the same buffalo sauce we love, these snacks are vegetarian (easily made vegan) and provide a way for us to greatly increase our veggie intake on a day that’s usually more focused on other things. This is a great way to still enjoy and make the most of your day, so whip up a batch (or 12) of these and have fun rooting for your team!
Cauliflower Buffalo Bites
Ingredients
- 6-7 cups fresh cauliflower florets
- 1/3 cup water
- 1/4 cup all-purpose flour (or rice flour, if making gluten-free)
- 1 tablespoon unsalted butter (or vegan alternative), melted
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon onion powder
- kosher salt and freshly ground pepper, to taste
- 1/3 cup hot sauce (Frank's Red, etc.)
Preparation
- Preheat oven to 450 F and lightly grease a baking sheet with non-stick spray.
- Combine flour, water, garlic powder, onion powder, salt and pepper in a medium bowl. Whisk together.
- Dredge cauliflower completely in flour batter and gently shake off excess. Then transfer to baking sheet.
- Place baking tray in oven and bake for 10-12 minutes, or until batter sets. Flip florets over and cook for another 5.
- In a medium bowl, whisk together hot sauce and melted butter until smooth and combined.
- Remove cauliflower from oven and brush hot sauce over all the florets, until coated thoroughly.
- Return to oven and bake for an additional 10 minutes, or until vegetables have absorbed sauce and are crispy enough to your liking.
- Remove from oven and let cool 10-15 minutes before serving.
Recipe adapted fromLoosely Followed Recipes