Spicy buffalo cauliflower wings! You will NEVER go back after tasting this!

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while providing a similar flavor.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: whole wheat flour

Almond flour is lower in carbs, while whole wheat flour is more economical.

Cut through the stems of the cauliflower to free the florets from the core.

Trim larger florets down by cutting longitudinally through the stems.

Transfer the cauliflower florets to a steamer and steam for 20 minutes until tender.

Remove the cauliflower from the steamer and place it on a platter lined with paper towels to absorb excess water and cool.

Combine all dried herbs and spices in a spice grinder and pulse until fine, then set aside.

Crack 2 large eggs into a medium bowl and add 100 milliliters of milk, whisking until well combined.

Measure 1 cup of all-purpose flour into another bowl and mix in the herb and spice blend until combined.

Sprinkle an even layer of the herb and spice blend onto a large platter to prevent sticking.

Dip each cauliflower floret into the egg mixture to wet it all over, then dredge in the flour mixture, shaking off any excess flour.

Heat oil to 180°C (350°F) and carefully drop the florets into the oil piece by piece.

Fry the cauliflower for 2-3 minutes until crispy and golden.

Remove the cauliflower from the oil using a slotted spoon and transfer to a bowl lined with paper towels to absorb excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens