YOUR SOLIN GENERATED RECIPE
Crispy Baked Buffalo Cauliflower Wings
Enjoy a modern twist on a classic game-day favorite with these crispy, protein-boosted buffalo cauliflower wings. Perfectly seasoned and baked to a light crunch, each bite delivers the tangy heat of buffalo sauce with an unexpected protein punch, making it a satisfying option for breakfast, lunch, or dinner.
INGREDIENTS
1 medium head Cauliflower (600g)
1/4 cup Chickpea Flour (30g)
1 scoop Unflavored Pea Protein Powder (30g)
1/4 cup Unsweetened Almond Milk (60mL)
1/4 cup Buffalo Sauce (70g)
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Smoked Paprika
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Cut the cauliflower into bite-sized florets, ensuring each piece is roughly uniform for even cooking.
In a large bowl, whisk together the chickpea flour, pea protein powder, unsweetened almond milk, garlic powder, onion powder, and smoked paprika until you create a smooth batter.
Add the cauliflower florets to the bowl and toss until each floret is evenly coated with the batter.
Arrange the coated florets in a single layer on the prepared baking sheet. For an extra crispy finish, lightly spray the tops with olive oil if desired.
Bake for 25-30 minutes, turning once halfway through cooking, until the batter is set and the edges begin to crisp.
Remove the cauliflower from the oven and transfer to a clean bowl. Drizzle the buffalo sauce over the baked florets and gently toss to coat.
Return the sauced cauliflower to the baking sheet and bake for an additional 5 minutes to set the sauce.
Serve immediately and enjoy these crisp, tangy cauliflower wings as a protein-enhanced treat for any meal.