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Preparation time
20 minutes
Total time:
50 minutes
Serves
4
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Ingredients
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1 head of cauliflower, cut into florets
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45 g (1/3 cup) unbleached all-purpose flour
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3 tablespoons cornstarch
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2 teaspoons garlic powder
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1/2 teaspoon smoked paprika powder
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1/2 teaspoon salt
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Ground black pepper
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155 ml (1/2 cup + 2 tablespoons) unsweetened soy milk
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125 ml (1/2 cup) Redhot-style hot sauce
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60 ml (1/4 cup) vegetable margarine
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2 tablespoons maple syrup
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1 teaspoon soy sauce
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1 teaspoon garlic powder
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1/2 teaspoon smoked paprika
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Directions
- Preheat the oven to 230°C (450°F). Line a baking sheet with lightly oiled parchment paper.
- In a bowl, whisk together the flour, cornstarch, garlic powder, paprika, salt, and pepper. Add the soy milk and mix until smooth and homogeneous. Add the cauliflower and, using a spatula, coat the florets well.
- Place the florets one by one on the baking sheet to remove excess batter. Bake for 25 minutes, flipping halfway through.
- Meanwhile, in a saucepan over medium-high heat, heat all the ingredients for the Buffalo sauce. Bring to a boil and simmer over low heat for 5 minutes. Set aside.
- Using a brush, coat the cauliflower wings with the sauce. Make sure they are well coated and bake for an additional 10 minutes. Serve!
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