Inspired by all the Super Bowl posts Ive been seeing recently, I figured it was high time I make this vegan staple. To be honest I was more spurred by the fact that this recipe included cauliflower rather than it was meant to mimic a chicken wing, as I was never a fan of chicken wings, but regardless of your motivation for making/eating these, I suggest you do, because good gracious they are good.
(Recipe adapted from The Minimalist Baker)
3/4 cup of gluten free flour
pinch sea salt
1/2 tsp curry powder
3 tsp ground cumin
2 tsp garlic powder
3 tsp smoked paprika
1 tsp ground ginger
1 tsp ground coriander
1 tsp ground cardamom.
1/2 cup (120 ml) unsweetened plain almond
6-8 Tbsp (90-120 ml) water
1 head cauliflower, large stalks removed, cut/torn into bite-size pieces
1 cup of store bought BBQ sauce
1/4 Hot sauce
Preheat oven to 450 F and line a baking sheet with parchment paper
Make batter. Mix dry ingredients together, and then add the wet ingredients. The batter should resemble a slightly thin pancake batter. It should be thick enough to coat the cauliflower and have the excess slowly drip off.
Add the cauliflower to the batter to coat. Shake off excess and place on baking sheet. Give each piece 1 inch of room to prevent sogginess.
Bake for 25 minutes.
Once the cauliflower has finished baking, remove from oven and dip/toss in the glaze 1-2 pieces at a time. Shake off excess, then place back on baking sheet and bake for another 20-25 minutes, or until browned on the edges and the glaze has caramelized.
Serve warm with your choice of dipping sauce