The first time I made cauliflower wings, I chopped the florets into smaller pieces and found that they didn’t have a ton of texture. This time, I chopped them into large pieces so they kept a bit more bite and had more of a “drumstick” feel. Mmmm so good!
Buffalo Cauliflower Drumsticks (serves 3-5)
- 1 large head of cauliflower
- 3/4 cup Frank’s hot sauce
- 1/2 cup vegetable broth
- 1/2 cup water
- 1/4 cup oat flour
- 1/4 cup almond flour
- 1 tbsp potato starch
- 1 tbsp olive oil
- 2 tsp maple syrup
- 1 tsp onion powder
- dash of cayenne
- salt and pepper to taste
Preheat oven to 425 degrees Fahrenheit. Chop cauliflower into large “drumstick”-sized pieces. In a medium bowl, whisk together hot sauce, vegetable broth, water, flours, potato starch, olive oil, maple syrup and spices. Mix until well-combined. Dunk cauliflower into the sauce and place on a greased half sheet tray. Roast for 35 minutes.