I didn’t believe it so I had to try it. It was good! You may have noticed that I have been experimenting with cauliflower, the other white meat/potato lately. Some of these recipes have been good but in no way related to what they are supposed to mock. Like cauliflower clouds which were supposed to be like tater tots. They were okay but not tater tots. These Cauliwings are actually a pretty good knock off of boneless chicken wings. HINT: The secret is in the sauce. The more flavor you add the more flavor you get.
So, Thanksgiving/Pre-Christmas recovery friends, give this one a try.
- 1 head cauliflower, cleaned and cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup flour
- 2 teaspoons garlic salt
- Dash of cayenne
- 1/2 cup hot sauce (I prefer Crystal)
- 1/2 cup BBQ sauce + 2 tablespoons of hot sauce
- 2 tablespoons unsalted butter, melted
Preheat the oven to 450 degrees.
In a large bowl, whisk together the buttermilk, flour, and garlic salt and cayenne powder whisking until mostly smooth (it’s ok if there are a few lumps left).
Put the cauliflower in the bowl and stir with a spatula to completely coat with the buttermilk mixture.
Place the cauliflower on a greased cookie sheet. Separate any large clumpings. Cook for 20 minutes, gently turning mid-way through the cooking.
While cooking combine the hot sauce and 1 tablespoon of the melted butter in a medium size bowl and the BBQ sauce, two tablespoons of hot sauce and 1 tablespoon of melted butter in another medium size bowl.
Carefully remove the hot cauliflower from the oven and distribute evenly between the two bowls. Stir VERY gently to coat.
Return the cauliflower to the cookie sheet and bake another 5 minutes.
Serve with celery and ranch or blue cheese dressing.
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