Buffalo Cauliflower Wings

These vegan and gluten-free wings are made in the air fryer and are perfectly crispy, crunchy and spicy!  Making for the perfect appetizer or healthy snack. A great recipe for Super Bowl Sunday, or just any BBQ or party.

Ingredients:

1 head of cauliflower, about 2 cups

1/2 cup buffalo sauce ( I used Primal Kitchen Foods)

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1/2 tsp black pepper

1/2 cup almond flour

Directions:

1.  Start by chopping the head of cauliflower into bite sizes.  Wash then dry the cauliflower and place in a large mixing bowl.  Pour buffalo sauce over the cauliflower wings and coat them really well.  Ideally, you don't want to see to much white from the cauliflower.  Set aside.

2.  In a separate large bowl, combine the almond flour and spices.  Mix really well, then add in the buffalo cauliflower.  Toss until each piece is well coated with the flour mixture.

3.  Place the wings into the air fryer in a single layer.  Do not over crowd the wings as this will result in a soggy wing.  Fry at 350F for about 20 minutes. 

4.  Remove from the fryer and serve with ranch or dipping sauce of your choice.  Enjoy!

Notes:

These can be made in the oven instead of the air fryer.  Just bake at 425F for 20-25 minutes or until crispy.

These last in the fridge for about 3-4 days.  Reheat in the microwave, or the air fryer for best results.

Baked Breaded Cauliflower Bites

Ingredients:

• 1 head of cauliflower or about 4 cups of cauliflower florets

• 2 cups Panko breadcrumbs

• 1 tbsp dried oregano

• 2 large eggs beaten

• 1 tsp paprika

• sea salt and pepper to taste

Instructions:

1. Preheat oven to 425 F degrees. Prepare a baking sheet with parchment paper or use a cookie sheet with a rack.
2. If the cauliflower florets are too big, cut them so they are bite size. In a shallow plate beat the eggs and salt, pepper and 1/2 of the oregano. Whisk so that it's well combined.
3. In another shallow plate combine the breadcrumbs together with the rest of the oregano, paprika and additional salt and pepper if desired.
4. Dip each cauliflower floret in the egg mixture, making sure it's fully coated, then in the breadcrumb mixture and place on the prepared baking sheet. Continue until finished with all the florets.
5. Bake for about 30 to 40 minutes or until golden brown.
6. Serve with ranch dressing or your favorite sauce.