Crispy Cauliflower Buffalo Wings
Chickpea-battered cauliflower baked until crispy and tossed in hot sauce, a lighter take on buffalo wings.
Ingredients
- 1 medium cauliflower head, chopped into bite-size pieces
- 60g chickpea flour
- 120ml water
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 5g melted butter or ghee
- 160ml hot sauce
Instructions
- Preheat the oven to 230°C (210°C fan)/gas mark 8.
- In a medium bowl, combine the chickpea flour, water, garlic powder and salt. Whisk together until smooth.
- Toss the cauliflower in the batter, making sure to coat each piece completely, then place on a lightly greased, non-stick baking sheet.
- Bake for 15 minutes, tossing halfway through.
- Meanwhile, combine the melted butter and hot sauce in a large bowl, stirring regularly.
- When the cauliflower is done, remove it from the oven and gently toss it in the hot sauce mixture. Return to the baking sheet and cook for a further 25 minutes until crispy.
- Allow to cool for 15 minutes before serving. Try it with a dip of Greek yogurt, lemon and chives, or your favourite dip.