The celebration of the humble cauliflower over the past couple years is impressive! I've always liked it, either raw or cooked, but these days it is puréed, 'riced', roasted, and even made into pizza crust. My daughter shared her favourite way to make it, Buffalo 'wings'. I tried this method myself when the family was enjoying barbequed chicken wings on the weekend.
The florets are battered in a seasoned flour mixture and then baked. Once they are tender and golden they are simply bathed in a favourite sauce, whether that is a traditional barbeque, a spicy Frank's Red Hot buffalo wing sauce, or even a salt and vinegar mixture. My cauliflower turned out perfectly from the oven but I'm not sure what I was thinking by coating the entire batch (my only dinner item) in the Frank's sauce. The 'wings' were delicious but WAAAAAY too hot for me! I guess when I ate regular chicken wings I could handle one or two of the spicy ones but then switched to a sweet honey barbeque. It is quite amazing though how the texture of the cauliflower is sort of 'meaty' and they do offer a great alternative to chicken.
Sadly, I couldn't tolerate more than two and had to sacrifice the remainder as hubby couldn't help because I used almond milk (as suggested) to mix the batter and he has a nut allergy. I definitely learned my lesson and even though I certainly will make the cauliflower wings again, I will make SURE to smother them in a more subtle sauce than Frank's Red Hot Cayenne!
You can find the recipe I tried (and the variations), from Hot for Food, HERE.
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