Cauliflower is versatile. It tastes great when eaten raw, steamed, roasted, grilled, baked into a pizza crust or cooked and mashed as a substitute for mashed potatoes. You can also substitute cauliflower for regular rice and use them to make this tasty buffalo wing recipe.
The health benefits of cauliflower make this a vegetable to include in your every-day vegan diet. When buying cauliflower, make sure it is creamy white and has tight-fitting curds and bright-green, firmly attached leaves.
Don’t buy a head with brown spots or loose sections that are spread out. Unwrap the cauliflower if it comes packaged in cellophane and put it inside a loosely sealed bag with a paper towel inside to help absorb moisture and prevent rot. You can keep a head of cauliflower in the refrigerator for 4-7 days. Throw out precut florets after four days.
Vegan Cauliflower Buffalo Wings
Ingredients
- 1 head of cauliflower
- 4 Tbsp red lentil flour
- 1 tsp garlic powder
- 1 tsp sweet paprika powder
- 1/2 tsp smoked paprika
- soy milk (any plant-based milk will do)
- salt & pepper
- cornbread crumbs
Instructions
Preparation
- Wash the cauliflower thoroughly.
- Separate the cauliflower into bite-sized florets.
Directions
- Preheat the oven to 350F (180° C).
- Blanch the cauliflower florets for 1 minute in boiling hot water, then cool them down in ice water.
- Combine the flour, garlic powder, sweet paprika powder, and smoked paprika in a big bowl.
- Add slowly the plant-based milk while stirring until the batter is thick.
- Dip the cauliflower florets into the batter, then cover them with cornbread crumbs.
- Place the cauliflower florets on a baking sheet.
- Bake for about 20minutes – until the crust is golden and crunchy.
Video
Notes
Get another Meatless Monday recipe from Foodly Doodly Doo: Zucchini rolls with cashew ricotta
