Crispy cauliflower wings
Made to dip, dunk, and devour, these wings are served best with vegan ranch, lemon-garlic dressing, or spicy buffalo sauce.
Ingredients
Calories:
247
Protein:
6.4
g
- 1.0 cups wheat flour
- .5 tsp. salt, plus more to taste
- .5 tsp. black pepper, plus more to taste
- .75 cups mineral water or beer
- garlic powder, to taste
- onion powder, to taste
- 8 cups cauliflower, cut into florets
- .5 cups vegetable oil (for frying)
Preparation
- Prepare the batter: In a bowl, combine the flour, salt, and pepper. Add the mineral water or beer and whisk until smooth and slightly runny. Mix in your preferred seasonings—garlic powder, onion powder, and extra pepper or salt if desired.
- Coat and fry: Heat oil in a skillet over medium heat. Dip the cauliflower florets into the batter until well coated. Carefully place them into the hot oil using tongs or a fork. Fry until golden and crisp on all sides.
- Drain: Remove the wings and let excess oil drip off. Transfer to a plate lined with paper towels.
- Serve: Enjoy hot with your favorite dip or buffalo sauce.
Tips
For crispier wings, use half wheat flour and half chickpea flour.
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