Cauliflower Wings

Crunchy and spicy outside and soft in the middle. A staple on game-day, at every potluck and at 11pm after you lose your 10th intramural game of the season. Go forth and enjoy the wings, sportsfans.

We eat these about once every two weeks at my house.

Ingredients

Wings

• 1 medium cauliflower, cut into florets
  
• 1/3 cup cornmeal
• 1/4 cup flour
• 1/4 cup breadcrumbs
• 1 T garlic powder
• ¾ C water or non-dairy milk
• Dash of salt

Wing Sauce

• 1/4 cup butter
• 1 cup BBQ sauce, hot sauce or some combination.

Directions

Preheat oven to 425 Fahrenheit.

Mix cornmeal, flour breadcrumbs and garlic powder in a medium bowl. Add water until it’s a like a thin cake batter consistency. Let the batter sit for 2 minutes. Dredge the cauliflower a few at a time to lightly coat and place on parchment paper or silpat on a cookie tray. The cauliflower will stick without the silpat or parchment paper.

Bake at 425 for 25 minutes.

In a small saucepan melt butter and mix in sauce. Remove cauliflower from oven and let it cool for 5 minutes. This will help them to be stronger for handling in the next step. Remove from tray and coat in the wing sauce. Either dip the wings with tongs or pour the sauce over the wings in a large bowl.

Don’t mix vigorously or the batter will tear. Pop the coated cauliflower back onto the tray and into the oven for another 10 minutes.

Serving options: Ranch and celery sticks to cut the heat or with caramelized onions in sauce and on top.