Cauliflower Buffalo Wings

Prep Time:  15 minutes  Cooking Time:  20 minutes  
Equipment: 2 shallow bowls,  paring knife, cutting board, measuring spoons, small pot, cookie sheet, aluminum foil, tongs  
Servings: 6          Serving Size: 5 wings

Ingredients: 
1 head of cauliflower, washed and patted dry 

½ cup all-purpose/gluten free flour 

¼ teaspoon salt  

¼ teaspoon black pepper 

1 cup Panko  

1 1/2 cup milk of choice

Sauce: 

½ cup vinegar based hot sauce (franks) 

1 teaspoon garlic powder 

2 tablespoons maple syrup (add more to taste)  
 

Instructions:

1. Preheat oven to 450F. Prepare a baking sheet with a layer of tinfoil greased to prevent messes and sticking. 

2. Cut cauliflower into smaller bite sizes florets.  

3. In a medium bowl, whisk flour, milk, salt, black pepper, and garlic powder. 

4. In a separate bowl, place the panko bread crumbs. 

5. One at a time, dip cauliflower florets in milk better, shaking off any excess batter. Toss florets into panko until well coated. Place on baking sheet.

6. Bake for 20 minutes. 

7. Over high heat, mix all sauce ingredients into a small pot. Bring to boil for 2-3 minutes. 

8. Add sauce and enjoy!!

Variations: 

● Use any flour (all purpose, bread flour, Italian bread crumbs, GF bread crumbs, etc.)

● Swap out cauliflower for broccoli to spice up micronutrients