The infamous cauliflower nug (or “wings” as some say). After many experimental attempts, I have to say, these are worth a try! My husband and I enjoy them as a side or appetizer.
The part 2 ingredients could easily be replaced with buffalo sauce or gochuchang to dial up the heat even more.
Part 1 Ingredients
1, 16oz bag of frozen cauliflower, thawed and broken into bite-sized pieces
Drizzle of avocado oil
¼ cup GF flour
½ tsp onion powder
Salt and pepper
1 tbsp alt milk
¼ c almond flour
Part 2 Ingredients
¼ cup barbecue sauce (I used Carolina Gold BBQ from Trader Joes)
Generous squirt of sriracha
Few shakes of coconut aminos
2 tsp avocado oil
(optional) 2 Tbsp nutritional yeast
Preheat the oven to 425 F. Line a large baking dish with parchment.
Place cauliflower florets in a very large bowl and toss with a little oil.
Toss with the flour, onion powder, salt, and pepper until evenly coated. Add the alternative milk and then almond flour to the cauliflower. Toss to coat.
Arrange in one layer in the baking pan and bake on the center rack for 25 minutes.
Drizzle part 2 ingredients over partially-baked cauliflower, toss, and bake for another 15 minutes.
After this time, it helps to broil them for up to 5 minutes, watching closely so they do not burn.
Serve with your choice of dressing.