Hot Honey Cauliflower Wings
Chef Joshua Ingraham
Rocky River, Ohio
Go Buddha started as a plant-based meal delivery company and has since expanded into a brick-and-mortar eatery. Chef-owner Joshua Ingraham created these cauliflower wings as a vegan option to traditional chicken wings—a staple at sports bars and tailgate parties. The cauliflower is baked instead of deep-fried for easier execution and a healthier result.
1 cup oat or almond milk
1 cup garbanzo bean (chickpea) flour
1 head cauliflower
1 tsp. garlic powder
1 tsp. smoked paprika
Ground black pepper, to taste
2⁄3 cup gluten free or regular panko crumbs
Hot honey sauce
2⁄3 cup hot sauce
1⁄3 cup coconut oil
1⁄4 cup avocado honey
1. Preheat oven to 350 F. In medium bowl, combine almond milk and garbanzo flour; whisk until well blended to create a batter.
2. Divide cauliflower into small florets; set aside. In shallow dish, combine garlic powder, smoked paprika and black pepper with panko.
3. Dip florets into batter, then into panko. Repeat with each floret. Lay battered florets on sheet pan and roast in preheated oven for 10 minutes or until golden brown.
4. Meanwhile, prepare hot honey sauce: In saute pan, combine hot sauce, coconut oil and honey. Place over low heat and simmer until combined.
5. To serve, coat florets with hot honey sauce.
Photo courtesy of National Honey Board