Cauliflower ‘buffalo’ wings are a crazy good vegetarian snack

• 1 head of cauliflower (approx. 4 cups of florets)
• ½ cup milk
• ½ cup water
• 1 cup all-purpose flour (you could use tapioca flour to make this recipe gluten free)
• 1 clove fresh garlic, very finely minced
• 1 tsp cumin
• 1 tsp of paprika
• ¼ tsp salt
• ¼ tsp ground pepper
• 1 cup Sriracha chilli sauce
• 1 tbsp butter

1. Line a large baking sheet with baking paper and preheat your oven to 200°C.
2. Wash and cut cauliflower head into bite sized pieces/florets.
3. Mix the milk/water/flour and spices in a medium mixing bowl (set aside the chilli sauce and butter for later). Mix until the batter is thick and is able to coat the cauliflower without dripping.
4. Place the cauliflower florets in a large bowl and toss in a few teaspoons of flour.
5. Dip the cauliflower in the batter. You can do this one by one or in batches. Remove the florets from the batter and allow for any excess to drip off before placing cauliflower on the baking tray. Lay the cauliflower single layer on the baking sheet so they can get nice and crsipy.
6. Bake for 20-25 minutes until golden brown, flipping the florets over half way through to get all sides golden brown and crispy.
7. While the cauliflower is baking, get your buffalo wing sauce ready. In a small saucepan on low heat melt butter and mix in Sriracha. Remove from the heat just as it starts to melt. Stir together and set aside.
8. Once the cauliflower is done its first bake in the batter, remove them from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly.
9. Return cauliflower to baking sheet and bake in the oven for another 20-25 minutes.
10. Serve with ranch, blue cheese, or your favourite dipping sauce – we like tzatziki. Enjoy!

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