Ingredients with Measurements:
- 1 head of cauliflower, cut into bite-sized florets
- 1 cup all-purpose flour
- 1 cup water
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp red chili powder
- 1/2 tsp black pepper
- 1/2 cup hot sauce
- 1/4 cup melted butter
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, water, garlic powder, onion powder, smoked paprika, salt, red chili powder, and black pepper until smooth.
3. Dip each cauliflower floret into the batter, making sure it's fully coated, and place it on the prepared baking sheet.
4. Bake for 20-25 minutes, or until the cauliflower is tender and the batter is crispy and golden brown.
5. While the cauliflower is baking, mix together the hot sauce and melted butter in a small bowl.
6. Once the cauliflower is done, remove it from the oven and brush each floret with the hot sauce mixture.
7. Return the cauliflower to the oven and bake for an additional 5-10 minutes, or until the sauce is bubbly and the cauliflower is crispy.
- Time:
Preparation time: 15 minutes
- Cooking time: 30-35 minutes
Temperature:
- 450°F (230°C)
Serving size:
- 4 servings
Nutritional information:
- Calories: 241
- Fat: 11g
- Carbohydrates: 30g
- Protein: 6g
- Fiber: 4g
- Sugar: 2g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Vegan butter or margarine can be used instead of melted butter for a vegan version.
Variations:
- Add 1 tsp of cumin powder to the batter for a smoky flavor.
- Use different hot sauces for different levels of heat and flavor.
Tips and tricks:
- Make sure the cauliflower is fully coated in the batter to ensure a crispy texture.
- Use a silicone brush to evenly distribute the hot sauce mixture on the cauliflower.
- Serve with ranch or blue cheese dressing for dipping.
Storage instructions:
- Store any leftover cauliflower wings in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, preheat the oven to 350°F (175°C) and bake the cauliflower wings for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the cauliflower wings on a platter with dipping sauce and celery sticks.
Garnishes:
- Chopped parsley or cilantro can be sprinkled on top for added freshness.
Pairings:
- Serve with a cold beer or a refreshing cocktail.
Suggested side dishes:
- Coleslaw or potato salad make great side dishes for this recipe.
Troubleshooting advice:
- If the batter is too thick, add a little more water to thin it out.
- If the cauliflower is not crispy enough, try baking it for a few more minutes or broiling it for a minute or two.
Food safety advice:
- Make sure to thoroughly wash the cauliflower before using it.
- Use separate utensils and cutting boards for raw and cooked ingredients to prevent cross-contamination.
Food history:
- Cauliflower wings are a popular vegan and vegetarian alternative to traditional chicken wings.
Flavor profiles:
- The red chili powder adds a spicy kick to the crispy batter, while the hot sauce and butter mixture adds a tangy and savory flavor.
Serving suggestions:
- Serve the cauliflower wings as an appetizer or a main dish with a side salad.
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