I didn’t think it was possible but I have improved my cauliflower buffalo “wings” thanks to Bob’s Red Mill gluten free all purpose flour and the addition of an egg. I have perfected that crispy, meaty, finger lickin good bites and just in time for the Super Bowl! These are:

• Gluten Free

• Vegetarian

• Extra Protein

• High in Fiber

Cauliflower Buffalo “Wings”

INGREDIENTS

• 1 head of organic cauliflower

• 3/4 c Bob’s Gluten Free All Purpose Flour (I prefer this one because the bean flours give extra protein and fiber)

• 1 large egg, organic

• 1/2 c milk (I used my homemade cashew, coconut, hemp milk)

• 1-2 tsp of garlic powder

• 1/2 tsp turmeric

• lots of sea salt and cracked black pepper

• 1 T coconut aminos

• buffalo sauce for tossing the baked cauliflower in, I prefer Tabasco brand

• ranch dressing for dipping, I prefer Tessemaes

DIRECTIONS

1. Preheat oven to 450 degrees.

2. Wash and pull apart cauliflower so they remain in large clusters.

3. In a bowl whisk together the gluten free flour, egg, milk, and seasonings including the coconut aminos.

4. Place cauliflower in the mixture and gently stir until all florets are well coated.

5. Place on a parchment lined cookie sheet, leaving plenty of space in between each. I used two large cookie sheets to ensure ample space for the warm air to flow around and crisp the cauliflower.

6. Bake for 20-25 minutes.

7. Remove from oven and toss in buffalo sauce. Serve up with some carrot and celery sticks and of course ranch for dipping.

ENJOY!