Here’s a 100% plant-based spin on a party classic that’s easy to make for your New Year’s Eve party, or of course, any party all year long.
Cauliflower is one of my favorite vegetables! It’s a highly versatile veggie that can make a wide variety of healthy foods. Try it as pizza crust, “mashed potatoes”, in “creamy” soup, “Alfredo sauce” smothered Zoodles, or even simply roasted. And now as “wings!”
This cruciferous champion boasts natural liver detox properties and estrogen metabolism benefits, and it’s super high in vitamin C (1 cup has 51.6 mg; that’s the same as a small orange). Another favorite reason I love cauliflower is that it’s in season in these winter months and rather economical – 1 organic head is around $3.99.
- 1 head of cauliflower
- 1 cup (130 g) gluten-free flour
- 1 cup (250 ml) water
- 1/2-3/4 cup (125 – 200 ml) hot sauce
- 3 garlic cloves
- 1/4 tsp sea salt
- 1/2 tsp dried onion
- 1 tsp old bay spice
- 1/2 tsp fresh ground pepper
- 3 tbsp coconut oil
- 1 tbsp parsley, chopped
- Preheat oven to 425 F (220 C) degrees.
- Line a baking sheet with parchment paper.
- Wash cauliflower.
- Roughly chop cauliflower into pieces.
- Smash garlic and mince.
- Mix flour, water, 1 tsp hot sauce, garlic, old bay, pepper, salt and dried onion to make the batter.
- Dip cauliflower pieces into batter mixture and place on parchment paper.
- Bake for 15 minutes.
- Melt coconut oil.
- Mix together remaining hot sauce, coconut oil and pinch of sea salt to taste in a small bowl. This is the dipping sauce.
- Chop parsley for garnish
- Remove cauliflower from oven and let cool
- Serve with a bowl of dipping sauce and garnish with chopped parsley.
- Cauliflower – parsnips
- Garlic – onion
- Parsley – oregano, basil, any fresh or dried herb
- Coconut oil – olive oil
Prep time: 15
Cook time: 30
Total time: 45
- Nutrition per serving:
- Saturated Fat4.5g
- Protein 3g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.