I mentioned in my last recipe / beer pairing that I’m awfully fond of spicy food. I also really like when cooking doesn’t take a lot of effort. This healthy, vegan recipe is super easy.
I’ve been playing around with Buffalo Cauliflower Wings since last summer – pretty happy with where I’ve got it now.
You could simplify this further by choosing just one type of flour, but I find the combination of buckwheat and whole wheat makes the batter just gluey enough, without gumming up inside the cauliflower’s little pockets.
I downed this batch with a bottle (or two) of Cameron’s Lager (5.0%); a tasty, refreshing German Pilsner that washes away the heat from the Buffalo Sauce, so each bite has all the flavour of the one before.
About 25 minutes, start to finish
1/4 cup buckwheat flour
1/2 cup whole wheat flour
1 cup water
1 head of cauliflower
3/4 cup of Frank’s Red Hot Buffalo Sauce
- garlic salt
- black pepper
- Preheat the oven to 450°F and line a cookie sheet with a non-stick silicone mat or parchment paper
- In a large bowl, mix Stage 1 ingredients (flour & water) until batter forms
- Break apart the cauliflower head into individual florets, and toss around in the batter until completely covered
- Let excess batter drip off, then place florets on the lined cookie sheet
- Place in the preheated oven for 15-20 minutes, flipping once so they cook evenly
- When the exterior is completely cooked, toss wings in Buffalo Sauce until completely covered
- Add optional ingredients, as desired
- Get your beer from the fridge and feast, dammit!
Availability: Beer Store, LCBO and Cameron’s Retail store in 341mL six-packs and 473mL tall boy cans.
Special Notes: This beer wins plenty of awards, including being crowned BeerInfo.com’s best German Pilsner in the world (2012).