Buffalo cauliflower wings (Oil Free Friendly,Gluten Free)

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• These Buffalo cauliflower wings are can be baked, or fried they are gluten-free and can be oil free too! Their a great for a appetizer or snack or for a meal!

1/2-1 Cauliflower Head

Batter:

• 1/2 heaping cup flour, garbanzo bean flour or brown rice flour 
• 1/4 heaping cup of tapioca starch
• 1 tsp onion powder
• 1 tsp of poultry seasoning
• 1 tbsp of nutritional yeast
• 1/4 tsp paprika
• 1/8 tsp ground black pepper
• 1 tsp of mustard (optional)
• 1 cup plant milk, I used unsweetened almond milk ( add more if needed)

Sauce

• 1 cup of organic ketchup
• 1 tbsp of apple cider vinegar
• 1 tsp of molasses
• 2 tsp paprika
• 2 tsp minced garlic or powder
• 1/2 tsp cayenne powder
• 1 tsp of hot sauce or harissa peppers blend or chilli paste(if you don't mind some extra heat)
1. Instructions
2. 
   
3. Preheat the oven to 450ºF or 230ºC.
4. 
   
5. Oil Free Version
6. 
   
7. Cut cauliflower head into bite sized pieces or florets and wash and rinse them dry.
8. Mix the batter ingredients in a bowl until well combined. It will be like a pancake batter. Add more or less flour or milk but you want a thick consistency that will stick to the cauliflower.
9. Dip each floret into the batter and coat evenly. Shake off excess and place on a parchment lined baking sheet.
10. Bake for 20 minutes, (flipping the florets over half way through, keep a watch on them since their at a high temperature.
11. To make the sauce put all the ingredients in a bowl and mix until combined. Then pour the sauce into a mixing bowl or ziplock bag. 
12. Toss the baked florets in the sauce in a zip lock bag or in a bowl. Shake off excess and place back on the baking sheet.
13. Bake for another 20 minutes or until golden brown, flipping the florets over half way through.
14. Serve with a vegan dressing or a side dish of salad or rice, very yummy.

1. Keep the Buffalo cauliflower wings in a sealed container in the fridge for up to 5 days.

1. Fried Version
2. 
   
3. Cut cauliflower head into bite sized pieces or florets and wash and rinse them dry.
4. Mix the batter ingredients in a bowl until well combined. It will be like a pancake batter
5. Dip each floret into the batter and coat evenly. Shake off excess and place on a parchment lined baking sheet.
6. Lightly fry with a light oil flipping the florets over half way through. Sprinkle with more salt free seasoning before putting on the sauce.
7. Toss the baked florets in the sauce in a zip lock bag or in a bowl. Shake off excess and place back on the baking sheet.
8. Bake for another 20 minutes or until golden brown, flipping the florets over half way through.
9. Serve with a vegan dressing or a side dish of salad or rice, very yummy.