July calls for easy summer recipes, don’t you think? So, with that in mind, this month’s recipe is buffalo cauliflower wings – a perfect treat for a hot summer day.
Whether you’ve signed up to bring an appetizer to a gathering, you’re simply looking for a new and better-for-you take on a classic, or you’re in need of a healthier vehicle for spicy and savory buffalo sauce, buffalo cauliflower wings make a perfect addition to any meal (or just on their own!).
Cauliflower’s nutritional punch is hard to beat. It’s a great source of fiber, vitamin C, and other cancer-fighting antioxidants. Like its cruciferous cousin, broccoli, it’s full of natural plant chemicals called glucoraphanins, which are converted to isothiocyanates in the body. They’ve been shown in preclinical studies to help rid the body of cancer-causing toxins, interrupt pathways that cause inflammation, and act as antioxidants to protect cells and DNA from damage caused by free radicals.
Buffalo Cauliflower Wings
Prep time: 10-15 minutes
Cook time: 25-35 minutes
Serves: 4
- 1 large head cauliflower, chopped into bite-sized florets
- 1 egg
- 1 cup almond flour
- ½ tsp salt
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp paprika
- ½ cup buffalo sauce of choice (store-bought or homemade)
- 1 tbsp fresh cilantro (for garnish)
- Preheat the oven to 425 degrees Fahrenheit.
- Line a baking sheet with parchment paper and set aside
- Wash the head of cauliflower and chop it into bite-sized florets.
- In a bowl, combine almond flour, garlic powder, black pepper, paprika, and salt. Whisk to mix.
- Crack the egg into a separate bowl. Whisk until smooth.
- Add the cauliflower florets and the whisked egg into a large plastic zipped bag (such as a Ziploc). Shake the bag well to coat the florets in the egg.
- Add the almond flour mixture to the zipped bag. Shake the bag to coat the florets with the mixture.
- Once the florets are evenly coated with the egg and almond flour mixture, place the cauliflower on the baking sheet.
- Bake for 25-30 minutes or until lightly browned and somewhat crispy.
- Take the florets out of the oven and let them sit for 5 minutes to cool. Then, pour the buffalo sauce over the florets (either on the baking sheet or in a bowl) and toss to coat.
- If a bowl was used to coat the florets in buffalo sauce, place them back on the baking sheet.
- Broil or bake buffalo sauce-coated florets for 5 minutes or until crispy.
- Top with fresh cilantro and serve with carrots and celery.
Adapted from Erin Lives Whole and KaleJunkie by Nicole Modic’s Buffalo Cauliflower Wings recipes.