Crispy Cauliflower Wings Recipes

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CRISPY BREADED CAULIFLOWER WINGS



Crispy Breaded Cauliflower Wings image

Crispy breaded cauliflower wings with a sweet 'n' spicy glaze! 10 ingredients, simple methods, BIG flavor! The perfect plant-based snack or side!

Provided by Minimalist Baker

Categories     Appetizer     Side     Snack

Time 35m

Number Of Ingredients 13

1 small-medium head cauliflower ((cut into even, bite-size florets))
1 healthy pinch each sea salt and black pepper
2 large eggs, beaten ((organic pasture-raised when possible // see notes for vegan option))
1 ½ cups raw cashews ((or sub other nut, such as almonds or almond flour, though we haven't tested these ourselves))
1 ¼ tsp sea salt ((plus more to season cauliflower before coating))
1/4 tsp cayenne pepper ((increase for more spice))
3/4 tsp garlic powder
1 tsp smoked paprika
2 Tbsp arrowroot starch, cornstarch, or potato starch
1 spritz avocado oil ((optional // from a spray bottle // otherwise omit))
2 Tbsp honey ((if vegan, sub maple syrup))
3 Tbsp hot sauce or buffalo sauce
1 pinch red pepper flake ((optional))

Steps:

  • Preheat oven to 425 degrees F (218 C) and line a large baking sheet with parchment paper. If you have a cooling rack that is oven safe, you can place that over the parchment paper; it will help the cauliflower crisp up even more. However, we tested it with and without and both work. The primary difference is when not using a cooling rack, the cauliflower undersides can get a little more brown. But the easy workaround is cooking the cauliflower in the upper third of the oven to prevent the bottoms from burning.
  • Add cauliflower florets to a large mixing bowl and season with a bit of salt and pepper (pepper optional). Toss to combine and set aside. (Reserve large mixing bowl for use later.)
  • Crack eggs into a shallow bowl and whisk until combined. Set aside.
  • Next, prepare cashew coating by adding cashews, salt, cayenne pepper, garlic powder, paprika, and arrowroot starch (or cornstarch or potato starch) to a food processor. Mix until a semi-fine meal is achieved. A little texture is okay (see photo), but you want it pretty fine so it coats the cauliflower. Transfer coating to a shallow dish (shallow enough to dip the cauliflower in) and set aside.
  • Dip a few cauliflower florets at a time in the eggs, ensuring all sides are well coated. Then shake off excess. Transfer the cauliflower to the cashew coating and toss until thoroughly coated, using a spoon or your hands to add more coating to any bare spots.
  • Transfer cauliflower to your prepared baking sheet (with or without a cooling rack). Finally, drizzle or spritz with a little avocado oil to help them crisp up (optional).
  • Bake for ~20 minutes or until the cauliflower appears golden brown.
  • In the meantime, prepare glaze. To a large saucepan, add honey and hot sauce and a pinch of red pepper flake (optional). Heat over medium-low heat, stirring frequently, until it bubbles and appears combined. Set aside.
  • Transfer cooked cauliflower to the large mixing bowl from earlier and top with the glaze. Gently toss to combine, then serve immediately.
  • Best when fresh. Store leftovers covered in the refrigerator up to 3-4 days. Reheat in a 350 degree F (176 C) oven until hot for best results. Not freezer friendly.

Nutrition Facts : ServingSize 1 servings, Calories 389 kcal, Carbohydrate 34.1 g, Protein 13.8 g, Fat 24.3 g, SaturatedFat 4.7 g, Cholesterol 93.25 mg, Sodium 861 mg, Fiber 3.5 g, Sugar 13.5 g, UnsaturatedFat 16.87 g

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