Baked Buffalo Cauliflower Wings

Ingredients

• Cauliflower

  Raw

  400g

• Almond milk

  Plain

  ½ cup or 120g

• Water

  Plain, clean water

  ½ cup or 118g

• Wheat flour

  White, all-purpose, unenriched

  1 cup or 125g

• Garlic powder

  Spices

  2 tsp or 6g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Paprika

  Spices

  1 tsp or 2g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Butter

  Unsalted

  1 tbsp or 14g

• Hot Chili Sauce

  Sriracha - Walmart

  8 oz or 227g

• Blue or roquefort cheese dressing

  Salad dressing, commercial, regular

  4 tbsp or 60g

• Ranch dressing

  Salad dressing, reduced fat

  ¼ cup or 60g

Directions

1. Line baking sheet(s) with parchment paper or grease very well with oil. Preheat oven to 425 degrees F depending on your oven.
2. Wash and cut cauliflower head into bite sized pieces/florets.
3. Mix the milk, water, flour, and spices in a medium mixing bowl. Mix until the batter is thick and is able to coat the cauliflower without dripping.
4. Dip the cauliflower in the batter. You can do this one by one or in batches. shake off excess batter before placing cauliflower on the baking sheet. Lay the cauliflower in a single layer on the baking sheet.
5. Bake for 20-25 minutes until golden brown, flipping the florets over half way through to get all sides golden brown and crispy.
6. While the cauliflower is baking, get your buffalo wing sauce ready. In a small saucepan on low heat melt butter and mix in hot sauce. Remove from the heat just as it starts to melt. Stir together and set aside.
7. Once the cauliflower has done the 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 20-25 minutes.
8. Serve with ranch and blue cheese dressing as dipping sauces.