Crispy Cauliflower Wings
Ingredients
- 1 cup brown rice flour
- 2 tablespoons almond flour
- 3/4 cup breadcrumbs
- 3 tablespoon tomato paste
- 4 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 1.5 teaspoon dried parsley
- 1 head cauliflower, cut into small-medium florets
- 2/3 to 1 cup water
Preparation
Preheat oven to 450°F
Combine all the ingredients except the cauliflower florets and the breadcrumbs in a mixing bowl. Add the cauliflower florets; toss until the florets are well coated with the batter
Roll each floret in the breadcrumbs. Pat the breadcrumbs on to each floret to make sure it's fully coated
Roll them in the breadcrumbs. Omit this step for a gluten-free version. However, they’re way crispier with the breadcrumb coating
Arrange the cauliflower in a single layer on a parchment lined baking sheet. Make sure the florets are not touching each other. Bake for 25-30 minutes or until crispy on the edges
Remove from the heat and let stand for 5-10 minutes so they crisp up more. Do not skip this step as the wings don't get fully crispy in the oven. Serve immediately with your favorite ranch dressing or a side of mashed avocado. Enjoy
