Bu-PHE-low Wings
Ingredients
- 1 head of cauliflower, cut into florets
- 1 bunch of green onion, chopped
- 3/4 cup gluten free flour
- 1 teaspoon ground paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 3/4 cup non-dairy creamer
- 2 tablespoons butter, melted
- 1/3 cup Buffalo sauce
- Carrot and celery sticks
- Ranch dressing
Method
Preheat the oven to 375°F and line two baking sheets with parchment paper. Set aside.
In a large bowl, combine the spices, salt, and the flour.
Add the creamer and stir until combined. The mixture should be pretty thick!
Add the cauliflower florets to the bater, coating each piece evenly in the mixture.
Place the coated cauliflower on the prepare baking pans, leaving room between each piece to the air can circulate around them.
Bake for 20 minutes and then flip the cauliflower over to its other side to get an even bake. Bake for another 20 minutes on the other side!
While the cauliflower bakes, make the buffalo sauce.
Combine the buffalo sauce with the melted butter and whisk to combine.
When the cauliflower is done, add the florets into the bowl the hot sauce mixture is in. Toss to combine, place on platter with celery & carrot sticks and a side of ranch dressing. Garnish with chopped green onion or coriander.