These Healthy Buffalo Wings Are SO Good (Seriously, You Need To Try Them)

If you can think of few things better than a bucket of really spicy chicken wings, but like us are trying to keep your snacks on the healthy side, you need to know about this life-changing swap.

These “buffalo wings” are made from cauliflower, not chicken – but hear us out here, because there is a reason the entire internet is freaking out over them.

Pinterest is choc-a-block with recipes for cauliflower buffalo wings, but I recently tried this recipe from MyCaliforniaRoots.com on my very meat-loving husband, and even he has become addicted – which just goes to show just how delicious and spicy these “wings” really are. And did I mention they are also both gluten free and vegan? Yup. Be warned, though, these babies are HOT.

Ingredients

• 1 medium head cauliflower
• 2 tbsp ground flax seed
• 1/2 cup water
• 1 tbsp hot sauce
• 1/4 cup almond meal
• 1/4 cup brown rice flour
• 1-3 tsp cayenne pepper*
• 1 tsp chili powder
• 1 tsp paprika
• 1 tbsp fresh lime juice*
• 2 tbsp extra virgin olive oil
• 2 tsp honey or agave

Instructions

1. Preheat your oven to 220 C. Cover a baking sheet with parchment. Combine the flax seed, water, and hot sauce in a large bowl and set aside to thicken.
2. Cut and break your cauliflower into bite-sized pieces.
3. Add the almond meal and brown rice flour to the flax mixture and mix well until no lumps remain. Add the cauliflower to the bowl with the flax batter and toss with a rubber spatula until the cauliflower is completely covered in the batter. Spread the cauliflower onto your baking sheet and space them apart as much as possible. Bake for 10 minutes, tossing once halfway.
4. While the cauliflower bakes, combine the remaining ingredients in a small bowl. When the cauliflower is finished baking, use a spoon to distribute the sauce over the cauliflower as best you can. Then toss the cauliflower in the pan (or remove to a bowl, but I’m lazy) until it is all evenly covered in the cayenne mixture. This requires quite a bit of tossing!
5. Return the pan to the oven and bake for another 7-10 minutes, until a bit crunchy. Serve immediately* with ranch dressing.

(Recipe via MyCaliforniaRoots.com)