Author: Lindsay Nixon
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
- 1 head cauliflower (cut into florets)
- 1 ½ c plain nondairy milk
- 1 ½ c plus 1 tbsp chickpea flour
- 3 tbsp nutritional yeast
- 2 tbsp onion powder
- 2 tbsp of garlic powder
- cayenne pepper, to taste
- 2 tbsp cashew cream or non-dairy yogurt
- ⅔ c Frank's RedHot Original Cayenne Pepper Sauce (not the wing sauce)
- Preheat oven to 450F and line a baking sheet with parchment paper.
- Whisk nondairy milk, flour, nutritional yeast, onion and garlic powder, and cayenne pepper to a thick pancake like batter.
- Dip florets into batter, and place on baking sheet. (If your cauliflower head is huge you may need to double the batter and wing sauce.)
- Bake for 25 minutes, until golden brown, crispy, and fork-tender inside.
- Meanwhile, whisk cashew cream (or yogurt) with Frank's and a few dashes of garlic powder.
- Toss baked florets with hot sauce mixture until coated. SERVE!
Recipe by Veggies for Dinner at https://veggiesfordinner.com/2016/04/cauliflower-hot-wings.html
3.5.3208