Monday, January 29

Gluten-Free Cauliflower HOT Wings

Start thinking GF Vegan  Super Bowl Party 

At the tonic party, the theme was spicy, so we served these veggie poppers with ranch dressing and they were a huge success. 

Again, the daughter-in-law found and refined this recipe.  It is so great to have another great brain in the mix while doing gluten-free exploration.  Thanks, Jackie. 

Clean and separate an entire head of cauliflower into bite-sized florettes. Set aside.

Mix dry ingredients:

2  teaspoons garlic powder
1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup rice flour

Add to the dry ingredients:
1/2 cup milk  (almond milk works great)

As you stir the batter, add
1/4 to 1/2 cup water  to make the batter just thick enough to stick to the florettes and not drip off. 

Add the cauliflower to the batter and stir to coat. 

Drop onto a lightly sprayed baking pan.

Bake at 425 degrees  25 minutes, until lightly browned. 

In a bowl, combine 

1 cup of your favorite bbq hot wing sauce with
1/4 cup melted butter.  

Fold in the batter-coated, baked cauliflower until they are completed coated.
Return to baking pan and 
Bake at 425 25 minutes, or until lightly browned and crusty. 
Serve Hot with ranch dressing.  

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