A favorite vegetable becomes an appetizer dipping the florets in a flavorful batter, baking them, drizzling with hot sauce and crisping them up under the broiler. I do have to admit you do not get the crispy texture when you deep fry but they do have that great “hot wings” flavor and it is all about the “hot sauce”.
Traditionally you serve a blue cheese dip along with “hot wings” but because everyone does not like blue cheese I served it with my homemade ranch dressing. You actually can use your favorite dip or dressing for these hot and spicy cauliflower wings.
The cauliflower batter comes from Ayesha Curry – the wife of basketball star Steph Curry. Actually their oldest child, Riley, who is 5 years old (I think) is the star as she always steals the show at press conferences – just adorable and what a personality!
Cauliflower Hot Wings with a Dipping Sauce, Adapted
- 1 cup flour
- 1 tsp. paprika
- 1/2 tsp. garlic powder
- 1 tsp. kosher salt
- 1/2 cup buttermilk
- 1/2 cup water
- cauliflower florets, broken into nice bite sized pieces
- 2 tbsp. unsalted butter
- 3/4 cup hot sauce, Frank’s Red Hot is a good choice or Sriracha
- Serve with other veggies such as celery and carrot sticks and red pepper strips
- try my dipping sauces Ranch or Blue Cheese
- blue cheese crumbles and sliced scallions to serve or sprinkle with celery leaves
Preheat the oven to 450°F. Spray parchment lined baking sheet(s). I found the batter stuck to the parchment and was difficult to turn the florets so I would suggest lightly spraying the parchment. Combine the flour, paprika, garlic powder and salt. Mix the buttermilk and water together and whisk into the dry ingredients until you have a smooth batter. Add the cauliflower and stir to coat each floret well.
Spread out on a parchment lined baking sheet that you have sprayed. Try to let any excess go back into the bowl. I actually changed the parchment paper as there was too much excess batter on the baking sheet. Bake for at least 15 minutes until the batter is set.
Meanwhile, heat the butter and hot sauce. After the batter is set drizzle half of the sauce mixture, then turn the florets over and drizzle with the rest of the hot sauce. You may not need it all – don’t put too much on.
Turn your oven to broil and brown the cauliflower. CAUTION: The parchment paper charred and could have caught fire. I recommend (as well as others) to remove the parchment paper before broiling which Ayesha did not.
Remember, the cauliflower is not crisp like it would be if you deep fried them. Lower in fat but you pay for it some times; great “hot wings” flavor though! Allow to cool and serve with assorted veggies and your favorite dip.