Cauliflower Buffalo Wings

Instructions

1. Step 1

   Preheat the oven to 220°C. Grease a baking sheet with 1 tsp (5 ml) of the vegetable oil.

   Ingredients used: 5.0 ml Vegetable Oil

   Cookware: baking sheet

2. Step 2

   Whisk the flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper in a mixing bowl until smooth.

   Ingredients used: 120.0 gr All-Purpose Flour, 1.0 gr Black Pepper, 4.0 gr Fine Salt, 4.0 gr Garlic Powder, 4.0 gr Onion Powder, 2.0 gr Smoked Paprika, 180.0 ml Water

   Cookware: mixing bowl, whisk

3. Step 3

   Place the breadcrumbs in a separate mixing bowl.

   Ingredients used: 90.0 gr Breadcrumb

   Cookware: mixing bowl

4. Step 4

   Coat each cauliflower floret in the batter, let the excess drip off, and then coat it with breadcrumbs. Arrange the florets in one layer on the baking sheet and drizzle with the remaining 2 tsp (10 ml) vegetable oil.

   Ingredients used: 700.0 gr Cauliflower, 10.0 ml Vegetable Oil

   Cookware: baking sheet, mixing bowl

5. Step 5

   Bake for 20 minutes, turning the florets after 10 minutes, until browned and the batter is fully set.

   Timer: 20 min (fixed)

   Cookware: baking sheet, tongs

6. Step 6

   Meanwhile, melt the butter in a small saucepan over low heat. Whisk in the hot sauce and remove the saucepan from the heat once the mixture is smooth and warm.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml Hot Sauce, 30.0 gr Unsalted Butter

   Cookware: small saucepan, whisk

7. Step 7

   Transfer the baked florets to a clean mixing bowl, pour over the Buffalo sauce, and toss gently. Return them to the baking sheet in one layer.

   Cookware: baking sheet, mixing bowl, tongs

8. Step 8

   Bake for 8 minutes more, until the sauce is glossy and the coating is crisp at the edges. Serve hot.

   Timer: 8 min (fixed)

   Cookware: baking sheet