Crispy baked cauliflower 'wings'
Ingredients
- 1 medium-sized cauliflower
- 1 cup all-purpose or whole-wheat flour
- 1 teaspoon garlic powder
- 1 teaspoon sweet or smoked paprika
- 1/2 teaspoon ground cumin
- 3 tablespoons hot sauce
- 2 to 3 tablespoons olive oil or melted butter
- Sea salt and freshly ground black pepper
Directions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Cut the cauliflower into bite-sized florets.
- In a bowl, whisk the flour with up to one cup of water, adding one quarter cup at a time, until you have a batter the consistency of cream thick enough to coat a finger or spoon. Add the garlic powder, paprika and cumin; season with salt and pepper.
- Coat the florets in the batter and lay them on the prepared baking tray, leaving plenty of space between each floret.
- Bake until golden brown, 20 to 25 minutes. Carefully remove the tray from the oven.
- In a large bowl, mix the hot sauce and oil or butter. Add the baked florets and toss to coat.
- Return the cauliflower to the baking sheet and put it back in the oven until the cauliflower is slightly charred, 10 to 14 minutes.
- Season with salt and pepper and serve at once, with any other sauces and dips you fancy. My favorite is guacamole!
