I had never heard of cauliflower wings until my daughter-in-law Jane ordered them when we enjoying dinner at the Argyle Street Grill for my granddaughter Kally’s 19th birthday. I tried a couple and they were delicious. Jane has made them at home with great success, too. I found this recipe in a Food Network magazine and thought I would share it with you. Be sure to coat the cookie sheet well with oil as they will stick if you don’t.
Baked Buffalo Cauliflower WIngs
1 head cauliflower (approximately 4 cups
½ cup milk
½ cup water
1 cup all-purpose flour
2 tsp. garlic powder
1 tsp. cumin
1 tsp. paprika
¼ tsp. salt
¼ tsp. ground pepper
½ to 1 cup red hot sauce
1 Tbsp. butter
Line a baking sheet with parchment and grease very well with oil or spray. Preheat oven to 425. Wash and cut cauliflower into bite sized pieces. Mix the milk, water, flour and spices in medium bowl. Mix until batter is thick and able to coat the cauliflower without dripping. Dip the cauliflower in the batter in batches, shaking off excess batter before placing on the baking sheet. Put in single layer on sheet.
Bake for 20 minutes until golden, flipping over halfway through baking to get all sides golden and crispy. Prepare sauce while cauliflower is baking. In a pan melt butter and mix in the hot sauce. Remove from heat just as the butter starts to melt. Stir well and set aside.
After 20 minutes remove cauliflower from oven and put all into a bowl with the sauce and toss evenly to coat. Return to baking sheet and bake in oven for another 10 to 15 minutes or until crisp. Serve with ranch or blue cheese dressing for dipping.