I went over to my sweet friend Jen's house for election night geek out fun. We, like a lot of America, assumed someone would win and we would pop champagne for the history making. I even accidentally broke a wine glass and thought it was foreshadowing of some glass cracking. It was a different sort of foreshadowing apparently! Anyway, this is a food blog so I will stop recapping that.
These "wings" were on fire. In a good way. Jen is a vegetarian so I figured I would make something we could both enjoy. You know I like buffalo wings, buffalo flavor and cauliflower swaps etc., et al, ad nauseum. I remembered seeing a recipe for cauliflower wings and I thought they would be perfect. And oh man they were. They went well with all the wine we drank!
Yes, they are still cauliflower, but the roasting twice really makes you think you are having chicken...if you close your eyes and pretend real hard. I mean it though, they are delicious. Make them for the skinny girls, vegetarians and drunk people in your life that can't see the difference. They will appreciate it! Full recipe to follow the montage.
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| See if you just squint a little, you have wings! |
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| Zee Cast! It was a treat to have real milk in my fridge for the first time in a long time. |
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| Batter your cauliflower in batches. |
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| I swear I tried to shake off the excess, it was just not my day! |
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| Throw them in the oven for twenty minutes to get them a little crunchy. |
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| Toss them in buffalo sauce |
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| And then roast them for another twenty minutes. |
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| All ready for transporting! |
Ingredients
1 head of cauliflower (approx. 4 cups of florets)
½ cup milk
½ cup water
1 cup all-purpose flour
2 tsp garlic powder
1 tsp cumin
1 tsp of paprika
¼ tsp salt
¼ tsp ground pepper
1 cup buffalo sauce
1 tbsp butter
Line baking sheet with foil and grease very well with oil. Preheat your oven to 450 F. Wash and cut cauliflower head into bite sized pieces/florets. Mix the milk/water/flour and spices in a medium mixing bowl. Mix until the batter is thick. Dip the cauliflower in the batter. Shake off excess batter before placing cauliflower on the baking sheet in a single layer. Bake for 20-25 minutes until golden brown, flipping the florets over half way through to get all sides golden brown and crispy. While the cauliflower is baking, in a small saucepan on low heat melt butter and mix in hot sauce. Remove from the heat just as it starts to melt. Once the cauliflower is done its first bake in the batter, remove them from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly. Return cauliflower to baking sheet and bake in the oven for another 20-25minutes. Serve with ranch, blue cheese, or your favorite dipping sauce. Enjoy!
Missy
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