These Vegetarian Buffalo Wings Will Rock Your World
1 small head cauliflower, cut into bite-sized pieces with the core removed
½ cup coconut flour
1 tbsp dried herbs or spices of your choice
1 cup almond or coconut milk
For the sauce
½ cup tomato and mango chutney – you can use any type of chutney, just check the ingredients to make sure there is no added sugar
1/2 cup hot or chilli sauce
2 tbsp melted ghee or coconut oil or olive oil
Greek yoghurt, coconut yogurt or aioli
Preheat the oven to 220°C or 428F.
In a large mixing bowl, mix the coconut flour, herbs and spices and milk until well combined and it forms a thin paste. Add the cut up cauliflower to the bowl and mix with a large metal spoon until the mixture covers all the pieces.
Put the cauliflower onto a lined flat baking tray so it’s evenly spread out. Pop in the oven for 7 minutes then turn all the pieces over and return to the oven for another 7 minutes.
While the cauliflower is cooking, mix all the sauce ingredients in a large bowl until well combined.
Once the cauliflower is removed from the oven toss it through the sauce mixture so each piece is covered with the sauce.
Return the cauliflower to the tray and pop it back in the oven for 20-25 mins until it starts to go crispy.
Remove from the oven and leave to cool for about 10 minutes and enjoy on its own or with your choice of sauce.