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bbq-cauliflower-wings

bbq cauliflower wings

barbecue cauliflower wingsWe’re all familiar with buffalo chicken wings but cauliflower wings?  It was through a snapchat from my niece, Sara, that I discovered the vegetarian version.  She sent me the photo and I was intrigued; it’s a guilt-free snack.  The meat version happened quite by accident, as most ingenious recipes do.  The original Buffalo chicken wing was born in 1964 out of necessity.  The owner of Anchor Bar in Buffalo, NY received a shipment of wings by mistake and instead of sending them back, the wings were deep fried and dressed with a mixture of vinegar and water served with a blue cheese sauce.  Today, Buffalo chicken wings are a favorite football watching food and no good sports bar would be caught dead without them!

For those looking for a healthier alternative, cauliflower is a fantastic option and perfect for a weekend snack, appetizer or to bring to your next party invite.

1 cup flour (can use rice flour)
1 cup water
1 teaspoon paprika
1/2 teaspoon garlic powder
1 teaspoon cumin (optional)
1 head of cauliflower, cut into florets
barbecue or hot sauce

cauliflower flortesPreheat oven to 450f.

dressed cauliflowerWhisk flour, water, and spices in a bowl. The batter should be the thin enough to run off the cauliflower florets. Thoroughly coat each floret and place on a parchment-lined cooking sheet or on top of a wire grill. Pop in the oven and cook 15 to 20 minutes or until golden on top. Remove from oven and brush with your favorite bbq or hot sauce. Place back in the oven and cook another 5 minutes. Serve with ranch dip or blue cheese sauce.

bbq sauceThe Culinary Chase’s Note: Make sure there is space between each floret otherwise you’ll end up steaming the cauliflower.  For a crispier coating, turn broiler on and cook to liking.  I made a quick blue cheese sauce by mixing blue cheese with plain yogurt and a bit of milk to loosen it up.  Add fresh dill and mix.  Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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