Project Description

Spicy Sweet Cauliflower Wings

CONTRIBUTOR

Marcella DiLonardo

CATEGORY

Appetizer

DIFFICULITY

Easy

SOCIAL

modestmarce

Sweet & Spicy Cauliflower Wings

INGREDIENTS

For the Wings
  • 2 10oz packages Stahlbush Island Farms Cauliflower
  • 1 cup all purpose flour, sifted
  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon paprika

  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

  • 1 cup buttermilk (can substitute any unsweetened non-dairy milk)


For the Sauce
  • 1/3 cup sriracha sauce
  • 1/3 cup unsalted butter, melted

  • 2 tablespoons honey

  • Salt & pepper, to taste

  • Sesame seeds, to garnish

INSTRUCTIONS
  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

  • Place cauliflower in a colander & rinse with warm water to thaw. Transfer to a dish towel to dry.

  • In a large mixing bowl whisk together the flour, garlic powder, paprika, salt, pepper & buttermilk until smooth.
  • Add the cauliflower & toss to coat. Transfer each piece to the prepared baking sheet, shaking off any excess batter.
  • Bake for 20 to 25 minutes, flipping the florets halfway through. As the cauliflower cooks, prepare the sauce.
  • In a saucepan over low heat add the sriracha, butter, honey, salt & pepper. Stir until combined.
  • Toss florets in the sauce & transfer back to the baking sheet. Bake for an additional 10 minutes.

  • Transfer to a serving plate & garnish with sesame seeds. Serve warm!

Share this recipe

Sweet & Spicy Cauliflower Wings

INGREDIENTS

For the Wings
  • 2 10oz packages Stahlbush Island Farms Cauliflower
  • 1 cup all purpose flour, sifted
  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon paprika

  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

  • 1 cup buttermilk (can substitute any unsweetened non-dairy milk)


For the Sauce
  • 1/3 cup sriracha sauce
  • 1/3 cup unsalted butter, melted

  • 2 tablespoons honey

  • Salt & pepper, to taste

  • Sesame seeds, to garnish

INSTRUCTIONS
  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

  • Place cauliflower in a colander & rinse with warm water to thaw. Transfer to a dish towel to dry.

  • In a large mixing bowl whisk together the flour, garlic powder, paprika, salt, pepper & buttermilk until smooth.
  • Add the cauliflower & toss to coat. Transfer each piece to the prepared baking sheet, shaking off any excess batter.
  • Bake for 20 to 25 minutes, flipping the florets halfway through. As the cauliflower cooks, prepare the sauce.
  • In a saucepan over low heat add the sriracha, butter, honey, salt & pepper. Stir until combined.
  • Toss florets in the sauce & transfer back to the baking sheet. Bake for an additional 10 minutes.

  • Transfer to a serving plate & garnish with sesame seeds. Serve warm!

Share this recipe