Hot Cauliflower Wings Recipes

Steps:

• Preheat the oven to 450 degrees F; place oven racks in the top and bottom positions. Line two baking sheets with parchment.
• For the dipping sauce: Whisk the buttermilk, mayonnaise, sour cream and vinegar in a medium bowl until smooth. Add the chives, parsley, dill, garlic powder, 1/4 teaspoon salt and some pepper; whisk to combine. Cover and chill while you make the cauliflower.
• For the cauliflower: Whisk the flour, paprika, garlic powder and 1 teaspoon salt in a large bowl. In a spouted measuring cup, stir together the buttermilk and 1/2 cup water. Whisk the buttermilk mixture into the flour to make a smooth, thick batter.
• Add the cauliflower to the batter and toss well to coat. Transfer the cauliflower to the prepared baking sheets, shaking excess batter back into the bowl. Arrange the florets on the baking sheets so they don't touch. Bake until the batter is set, about 15 minutes.
• Meanwhile, melt the butter with the hot sauce in a small saucepan over low heat. When the cauliflower has baked for 15 minutes and the batter is set, drizzle with half of the hot sauce mixture, then turn over the florets and drizzle with the rest of the hot sauce mixture.
• Set the oven to broil. Broil the cauliflower until tender and the coating is crispy, 2 to 3 minutes. Let cool briefly before serving with the dipping sauce. Serve carrot sticks, celery sticks, bell pepper strips and cucumber slices alongside.

Steps:

• Preheat the oven to 450 degrees F. Lightly spray a nonstick baking sheet with cooking spray.
• In a large bowl, whisk together the rice flour, garlic powder, cumin, paprika, salt and pepper. Whisk in 1 cup water until completely incorporated and you have a thin batter. Add the cauliflower florets and toss to coat completely with the batter. Use tongs or a fork to remove the florets from the bowl, allowing excess batter to drip off. Place in a single layer on the prepared baking sheet.
• Bake until the batter begins to set, about 10 minutes. Use tongs or a spatula to flip the florets and bake the other side until the batter looks completely dry, about 10 minutes longer.
• Meanwhile, combine the barbecue sauce and butter in a small saucepan. Cook over medium heat, stirring occasionally, until the butter is melted.
• When the cauliflower is done, use a pastry brush to completely coat the florets with the sauce. Bake again until the florets are crispy and the sauce is completely absorbed, 8 to 10 minutes. Serve with carrot and celery sticks on the side.

Steps:

• Preheat the oven to 300 degrees F.
• Whisk together the hot sauce, 2 tablespoons grapeseed oil, the cayenne and 1/4 teaspoon salt in a small saucepan. Heat over low heat until ready to coat the cauliflower.
• Heat 1 inch of oil in a large heavy deep skillet over medium-high heat to 375 degrees F.
• Meanwhile, place the arrowroot in a large bowl. Season the arrowroot and cauliflower with salt and black pepper. Working in 3 batches, moisten the cauliflower with a bit of water, dredge in the arrowroot, shaking off the excess, then carefully lower into the oil. Fry the cauliflower, turning occasionally, until cooked through and the crust is golden brown and very crisp, 5 to 7 minutes. Transfer to a wire rack set inside a rimmed baking sheet and keep warm in the oven while you fry the remaining cauliflower.
• Transfer the fried cauliflower to a large bowl, add the warmed Buffalo sauce and toss to coat. Serve immediately with celery sticks and ranch dressing, for dipping.
• Whisk together all of the ingredients in a small bowl. Add salt and pepper to taste. Serve right away or refrigerate in an airtight container for up to 1 week.

Steps:

• For the cauliflower: Fill a large pot with water. Add the bay leaves, granulated garlic, oregano and thyme to the water and bring to a boil. Add the cauliflower pieces and boil until tender but not mushy, about 10 minutes. Drain the cauliflower and set aside.
• Meanwhile, make the batter: Add the flax meal to the hot water in a small bowl and let sit for about 5 minutes.
• In a separate bowl, mix the flour, granulated garlic, oregano, pepper, salt and thyme. Add the oat milk and flax meal mix and whisk until well combined.
• When the cauliflower is cool enough to handle, toss it into the batter.
• Heat a pan for frying over medium-high heat and fill with about an inch of frying oil. Bring to 350 to 375 degrees F.
• Add the battered cauliflower and cook until golden brown. Strain the cauliflower and toss in your favorite hot sauce. Serve with ranch dressing, carrots and celery.
• Enjoy hot!

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a cookie sheet with parchment paper.
• Mix flour, paprika, salt, and pepper together. Add enough almond milk to create a slightly thick, soupy texture.
• Place bread crumbs in a shallow bowl. Dip cauliflower pieces one at a time into the batter, then roll in bread crumbs. Place on the prepared cookie sheet.
• Bake in the preheated oven until starting to brown, 15 to 20 minutes.
• While 'wings' are baking, melt margarine and whisk together with hot sauce.
• Reduce oven temperature to 425 degrees F (220 degrees C). Dip 'wings' into the sauce and place back on the cookie sheet; continue baking for 10 to 15 minutes. Serve immediately.

Steps:

• Preheat the oven to 250˚ F. Set a rack on a rimmed baking sheet and place in the oven. Whisk the milk, eggs and hot sauce in a medium bowl. Stir together the flour, 1 tablespoon salt and 2 teaspoons black pepper in another medium bowl. In a separate medium heatproof bowl, stir together the melted butter, brown sugar, cayenne, paprika, garlic powder and 1 teaspoon each salt and pepper.
• Fill a medium saucepan halfway with vegetable oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350˚ F. Working in batches of about 8 florets at a time, toss the cauliflower in the flour mixture, then dip in the milk mixture, then dredge again in the flour mixture, allowing the excess to fall off between each step. Fry until deep golden brown, carefully turning as needed, 6 to 8 minutes. Remove the cauliflower with a spider or a slotted spoon and transfer to the baking sheet in the oven; keep warm while you fry the remaining cauliflower.
• When all the cauliflower is fried, carefully ladle about 1 cup of the frying oil into the melted butter mixture and stir. (It will sizzle slightly.) Working in batches, add the fried cauliflower to the hot spiced oil, then remove with a slotted spoon and transfer to a platter. Spoon 2 to 3 more tablespoons of the spiced oil over all the florets. Serve with pickles, hot honey and more hot sauce.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Oil and line a baking sheet with non-stick baking parchment. Put the flour, paprika and a big pinch of salt in a bowl and whisk in the yogurt and 50ml water until you have a smooth batter. Toss in the cauliflower florets until coated and spread out in an even layer on the baking sheet.
• Bake for 20-25 mins, tossing halfway through, until crisp and golden. Put the hot sauce and 1 tsp of the honey in a pan to heat up, toss the cauliflower in the mixture, put back on the tray and cook for about 5-8 mins more.
• Meanwhile, whisk together most of the lime zest and all the juice, the remaining 1 tsp honey and 1 tbsp olive oil in a large bowl, and toss in the salad leaves and lentils. Divide between two plates and top with the cauliflower wings and the remaining lime zest, if you like.