Cauliflower ‘Hot Wings’ with oil-free and gluten-free options I decided to try m…
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?Cauliflower ‘Hot Wings’ with oil-free and gluten-free options? I decided to try making my own version of cauliflower ‘hot wings’ after seeing the amazing cauliflower bites on my talented IG friend Woonie’s feed @woon.heng .You know I’m always up for a culinary experiment ???! I used some of my pantry staples and they were relatively easy to make. A huge hit with the whole family. (They can be pretty critical!) Spicy, sweet and pretty healthy! What more can we ask of the humble cauliflower??! Happy weekend friends.?
?Recipe: Wash and cut 1 cauliflower head into bite-size florets. Prepare batter:mix dry ingredients ?3/4 cup all-purpose flour (or rice flour for gluten-free), 2 tsp garlic powder, 1 tsp cumin, 1 tsp paprika, several turns black pepper, pinch of salt (to taste). Mix wet ingredients?1/2 cup plant milk + 1/2 cup water. Pour wet ingredients into dry ingredients gradually while mixing to remove any lumps. Dip cauliflower florets into batter one at a time, shaking of any excess. Place on lined baking sheet. Roast at 400F for 20 minutes, flipping half way. While cauliflower is roasting, prepare sauce. ?Sauce: Whisk together 2 tbsp tamari, 2 tbsp sriracha, 1 tbsp apple cider vinegar, 2 tbsp water, 2 tbsp maple syrup and 1+1/2 tsp tapioca starch. (Optional: Heat 1 tbsp vegan butter in saucepan until melted. Remove saucepan from stove and whisk sauce into melted butter while saucepan is still hot. Keep whisking until sauce thickens.) For oil-free version, transfer mixed sauce directly to saucepan and whisk while heating until starts to thicken. Dip roasted cauliflower florets into sauce one at a time, using your hands to generously coat each floret. Roast on lined baking sheet at 400F about 30 minutes, flipping half way, until florets start to darken. Enjoy!
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