Yields: 5 servings
1 C oatmeal flour
1 tsp paprika
½ tsp cayenne pepper
1 tsp garlic powder
1 C unsweetened almond milk
1 large cauliflower head, cut into bite-sized pieces
¾ C wing sauce (I used Frank’s RedHot Original Cayenne Pepper Sauce)
- Grease a baking pan or line with parchment paper, preheat oven to 450°F.
- In a bowl, whisk the flour, paprika, cayenne pepper, garlic powder and almond milk until well incorporated.
- Dip cauliflower pieces in the batter and let excess drip off. Place on baking sheet and bake on top rack for about 15 minutes or until lightly browned.
- Pour hot sauce in a bowl and dip the baked cauliflower, return to pan and cook for another 5-10 minutes.
- You can substitute the oatmeal flour for almond or coconut just consider that the total fat content will increase. You can use an alternative milk – hemp, cashew, almond, rice or soy.
- They will turn out crispier if you use (if available in your kitchen) the convection oven mode.
- If you use an air fryer: Spray the air fryer basket with canola oil and preheat the air fryer to 390°F. Transfer the battered cauliflower to the air fryer basket and cook for 20. Turn the cauliflower pieces at 10 minutes and remove. Transfer to serving plate and pour the sauce over the cauliflower, toss gently and immediately.
Nutrition Facts per serving (477) g
Total Fat 6.6g
Saturated Fat 0.5g
Total Carb 24.8g
Dietary Fiber 4.9g