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ARTICLE - Cauliflower Wings with Sriracha Sauce Recipe

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Date: Sun, May 22nd, 2016 12:00:00 am

Cauliflower Wings with Sriracha Sauce (makes 4 servings) (from Made with Love, by Kelly Childs and Erinn Weatherbie)

  • 3/4 cup water
  • 2/3 cup gluten-free all-purpose flour 
  • 1/2 cup quinoa or oat flour 
  • 1 Tbsp maple syrup 
  • 2 tsp garlic powder 
  • 1/2 tsp dried basil 
  • pinch smoked paprika 
  • pinch cayenne pepper 
  • pinch sea salt 
  • 1 head cauliflower, chopped into 1" florets 
  • Directions: Preheat oven to 450F. line a large baking sheet with parchment paper. In a medium bowl, whisk water, flours, maple syrup, garlic powder, basil, paprika, cayenne and salt until the mixture is the consistency of thin pancake batter. Toss the cauliflower in the batter to coat the florets. Place the battered cauliflower on the prepared baking sheet. Bake for 15-20mins, flipping the florets halfway through baking time to ensure even browning. Prepare the sriracha sauce (see below). Tip cooked cauliflower into a large bowl. Toss with enough of the sauce to evenly coat it, reserving the remaining sauce to serve as a dip. Return the coated cauliflower back to the baking sheet and bake for 5-7 more minutes, or until the florets are crispy. Serve immediately. 
  • Sriracha Sauce 
  • 1/2 cup prepared sriracha sauce 
  • 1/4 cup olive oil 
  • 1/4 cup coconut oil melted 
  • 1 Tbsp finely chopped onion 
  • 1 large clove garlic, minced 
  • 2 tsp maple syrup 
  • 1 tsp paprika 
  • 1 tsp rice vinegar 
  • 1/2 tsp Worsesterchire sauce 
  • 1/4 tsp cayenne peper Sauce 
  • Directions: Blend until smooth. Transfer to a small saucepan and warm over medium heat until bubbling. Stir constantly, about 5mins.

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