Buffalo Cauliflower Wings

Ingredients:

• 1 head cauliflower, chopped into florets
• 1.5 cups crushed gluten-free crackers (e.g., Simple Mills almond flour crackers)

Batter:

• 2/3 cup gluten-free flour (e.g., Bob’s Red Mill paleo mix: almond flour, tapioca, arrowroot, coconut flour)
• 2/3 cup plus 2 Tbsp. plain unsweetened plant milk (e.g., Milkadamia unsweetened)
• 1/4 cup water
• 1.5 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. paprika
• 1/8 tsp. turmeric
• 1/4 tsp. sea salt
• Dash of black pepper

Buffalo Sauce:

• 1.5 cups of your favorite buffalo sauce (e.g., Primal Kitchen)
• 2 Tbsp. vegan butter (e.g., Nutiva Buttery Coconut Oil or Monty’s vegan butter)

Instructions:

1. Preheat oven to 350°F and line a large baking sheet with parchment paper.
2. In a large bowl, whisk together gluten-free flour, plant milk, water, garlic powder, onion powder, paprika, turmeric, sea salt, and black pepper until smooth.
3. Place crushed gluten-free crackers in a separate shallow bowl.
4. Dip each cauliflower floret into the batter using a fork, letting excess drip off, then coat evenly in the crushed crackers. Place on the parchment-lined baking sheet, spacing florets apart.
5. Bake for 25 minutes.
6. Mix melted vegan butter with buffalo sauce. Brush each baked floret thoroughly with the sauce. Alternatively, dip florets into the sauce carefully if no brush is available.
7. Bake for an additional 15 minutes, then broil on high for 5 minutes.
8. Brush with extra buffalo sauce if desired and serve immediately.