Bbq Cauliflower Wings Recipes
GRILLED BUFFALO CAULIFLOWER IN FOIL
Cauliflower tossed in a spicy Buffalo wing sauce and grilled in a foil packet so there is no fuss and cleanup is a breeze.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Cauliflower
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Combine cauliflower florets, Buffalo wing sauce, ranch, and olive oil in a large bowl. Stir until evenly combined.
- Pull out an extra-long length of aluminum foil and fold it in half so you've got a double layer. Place cauliflower mixture in the center, then pull over one side, folding the edges to seal. Then fold the remaining two edges. Don't seal the packet too tightly; you want to leave some room for the steam to expand.
- Place foil packet directly on the grate and grill for 15 minutes.
Nutrition Facts : Calories 69.5 calories, Carbohydrate 11.8 g, Fat 1.9 g, Fiber 4.3 g, Protein 3.9 g, SaturatedFat 0.2 g, Sodium 506.9 mg, Sugar 4.1 g
BBQ CAULIFLOWER "WINGS"
Provided by Food Network
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Lightly spray a nonstick baking sheet with cooking spray.
- In a large bowl, whisk together the rice flour, garlic powder, cumin, paprika, salt and pepper. Whisk in 1 cup water until completely incorporated and you have a thin batter. Add the cauliflower florets and toss to coat completely with the batter. Use tongs or a fork to remove the florets from the bowl, allowing excess batter to drip off. Place in a single layer on the prepared baking sheet.
- Bake until the batter begins to set, about 10 minutes. Use tongs or a spatula to flip the florets and bake the other side until the batter looks completely dry, about 10 minutes longer.
- Meanwhile, combine the barbecue sauce and butter in a small saucepan. Cook over medium heat, stirring occasionally, until the butter is melted.
- When the cauliflower is done, use a pastry brush to completely coat the florets with the sauce. Bake again until the florets are crispy and the sauce is completely absorbed, 8 to 10 minutes. Serve with carrot and celery sticks on the side.
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- In a large bowl, combine brown rice flour, onion powder, garlic powder, paprka, smoked paprika, cumin and salt. Add water and whisk together until smooth.
- Add caulilfower florets and toss to fully coat, making sure batter cover all sides of the florets. Shake off excess and transferr floret onto baking sheet in a single layer.
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- Wash and dry a medium head of cauliflower. Cut cauliflower crown bit-size pieces removing any stems.
- In a small bowl add 3 large eggs beat. In a large bowl add 2 cups of panko bread crumbs. Dip each piece of cauliflower first in the egg mixture and then into the panko bread crumbs. Before adding each piece to the panko bread crumbs be sure to shake off any excess egg. Toss the cauliflower in the panko bread crumbs and then place on a wire rack that will sit on top of the baking sheet. Ensure the cauliflower pieces are not touching or crowded so there is room for air to fully circulate around each piece. Air-fry or bake for 15 minutes. If using a convection oven flip the cauliflower pieces halfway through cooking.
- Meanwhile in a small pot over medium-high heat add 1/4 cup hoisin sauce, 1/3 cup honey, 1 tbsp soy sauce, 1 tbsp ketchup, 1 tbsp rice vinegar, 1 tsp sesame oil, 1/4 tsp ground ginger and 2 minced garlic cloves. Stir to combine and let come to a small boil.
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- In a large bowl, whisk the flour, milk, and spices for 1 minute or until most of the lumps are gone. Dip the cauliflower in the batter. You can do this one by one or in batches. shake off excess batter before placing cauliflower on the baking sheet. Lay the cauliflower single layer on the baking sheet.Bake for 20 minutes until golden brown.
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- Preheat the oven to 450ºF and line a baking sheet with parchment paper. Then, add the breadcrumbs to a deep plate
- In a large bowl, mix together the dry batter ingredients --flour, garlic powder, onion powder, paprika, and salt. Pour in the water and whisk until well combined. The batter should be thick yet still pourable. If it seems too thick, add a bit more water.
- Add the cauliflower florets to the bowl of batter. Gently fold them in until they are lightly covered in batter.
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- Using a knife, remove florets from the cauliflower (aka cut off the leaves and don't use the most of the stems. You can leave a little piece on at the ends to hold on to). Chop the cauliflower into smaller pieces to resemble the size of the wings.
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- In a bowl, add all the dry ingredients and mix well. Then add in the beer and 1 teaspoon oil to make the batter. The batter should be not be too thin. If it is not thick enough, you can add in a teaspoon or more of rice flour.
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