I’ve seen these delightful morsels all over instagram and wondered if you could really get the same moreish taste into a cauliflower as a you can a bowl of chicken wings. The answer is categorically yes and with a lot fewer calories.
The trick is to make sure you get the same crispy finish and a finger licking sauce on top. To accomplish this you need to bake them twice and use a great sauce. I use Sriracha mixed with vegan mayo here but you could go with any hot sauce or buffalo sauce.
I also cut up celery and made a tofu cream cheese and chive dip (https://tasha.kitchen/2016/05/28/cream-cheese-and-chive-dip-without-the-cream-cheese), so that you have a cooling element, in a similar way to classic game day chicken wings.
Mr. B hates eating with his fingers, but even he had too admit that this cauliflower was finger licking good!
- 1 head cauliflower; chopped into bite size piece
- ½ cup brown rice flour (or other gluten-free equivalent)
- ½ cup water
- ½ tsp. sea salt
- ½ tsp. garlic powder
- 1 tsp. coconut oil
- 1 tbsp. vegan mayo or 1 tsp. olive oil
- 1 tbsp. sriracha sauce (hot sauce)
- Pre-heat the oven to 350f/180c
- In a small bowl, combine brown rice flour, water, garlic powder and salt. Mix thoroughly with a fork
- Dip cauliflower pieces in the batter until coated evenly, then place on a lightly greased, non-stick baking sheet.
- Bake for about 10 minutes or until the batter hardens, then flip with a spatula and bake for another 5 minutes.
- Whisk together Sriracha/ Hot sauce and the vegan mayo in a small bowl
- When the cauliflower is finished, take a pastry brush and evenly brush each piece with the hot sauce mixture.
- Bake coated cauliflower for an additional 8-10 minutes, or until cauliflower is crispy, and sauce looks absorbed.
- Remove from oven.
- Let cauliflower bites set out for at least 20 minutes before serving
Photo: Stage one of the double-bake, once cooked, brush on the hot sauce and bake again.