Cauliflower Wings
Preparation Time 40 minutes, Servings 6-8
There was a time when we enjoyed chicken wings at our neighbourhood pub or homemade over the barbecue. Over the years, these types of unhealthy foods started to catch up with us and to improve our health we switched to a predominantly whole food plant-based eating pattern. For years now these types of foods have been gone, but not forgotten, then one day, while visiting friends in Ottawa at a local vegan restaurant our friends ordered for us to share cauliflower wings. They were delicious and reminded us of the best things we liked about our old wing eating days. This best thing was taste, and once you realize the enjoyable taste comes not from the animal flesh but from the plant parts of the batter, like the spices, and taste of the sauces, like the sweetness, then it dawns on you, you do not have to give up your wings. You can enjoy your wings without the harmful effects of the cholesterol, saturated fats, and so forth.
- ⅔ cup of water in a blender
- ⅓ cup whole wheat flour
- ⅓ cup whole wheat bread crumbs
- 1 tablespoons of ground flaxseed
- 3 tablespoons almond flour
- 1 tablespoon tomato paste
- 1 tablespoon granulated garlic powder
- 1 tablespoon onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon dried parsley
- Optionally, ½ teaspoons salt
- 1 head cauliflower, cut into 1-inch or 2-inch florets
- ½ cup of your favourite barbecue sauce or hot sauce
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Combine the water, whole wheat flour, ground flaxseed, almond flour, tomato paste, granulated garlic powder, onion powder, paprika, and in a bowl or blender. Stir or gently blend the mixture until there are no lumps. Put the batter down and let it sit for 5 minutes before continuing.
- In a large mixing bowl add your cauliflower florets. Pour the batter over and gently toss until the florets are well coated. Evenly add the breadcrumbs and gently toss your cauliflower until the breadcrumbs are worked in.
- Arrange the cauliflower in a single layer on the prepared baking sheets, making sure that the florets do not touch one another. Bake for 25 to 30 minutes, until you see them starting to get brown or crispy on the edges.
- Remove from the heat and let stand for 5 minutes before serving or adding hot sauce or barbecue sauce.
- Transfer your cooked "cauliflower wings" to a serving dish with the hot sauce or barbecue sauce on the side, or drizzle with the sauce.
The whole wheat flour and breadcrumbs could be substituted with another flour type like rice or buckwheat flour. The breadcrumbs could be replaced with more flour or by ground almonds. You may need to hold back or add more water so as to ensure the batter coats the cauliflower.
Creamy, rich, delicious as a condiment, spread or dip, try our version of the traditional chickpea 'Hummus'.
Wish to add a spicy component to your pantry try our 'Jess Hot Sauce'.
