Ingredients
Scale
- 1 small cauliflower
- 1/2 cup chickpea flour
- 3 tbsp rice flour
- 1/2 tsp red chili powder
- salt to taste
- 2/3 cup buffalo wing sauce
- 1–2 scallions, sliced
Instructions
- Cut cauliflower into large “wing-size” florets
- Steam cauliflower for 8 minutes or until a fork can pierce it easily. Set aside to cool
- In a small bowl, mix together chickpea flour, rice flour, red chili powder, salt, and 3/4 cup of water. You want a batter a little looser than pancake batter. Add a tbsp of more of water if needed.
- Heat a pot of oil to 370 F. You need enough oil to submerge the entire cauliflower into the oil. Dip the cauliflower florets into the batter and shake off excess. Drop into the oil and fry for 4-5 minutes or until golden brown.
- Place the fried “wings” onto a paper towel to soak up excess oil.
- Add all the “wings” to a large bowl and toss with buffalo wing sauce. Garnish with scallions and serve right away. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 2-3 people
