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Ingredients

1 cup (250 mL) all-purpose flour

1/2 tsp (2 mL) salt

1 head cauliflower (about 1 1/2 lb/750 g)

1/3 cup (75 mL) buffalo sauce

1/2 tsp (2 mL) garlic powder

1 cup (250 mL) milk

1 cup (250 mL) finely shredded 3 year old cheddar

1 tbsp (15 mL) butter, melted

Instructions

Step 1

In a bowl, whisk together flour, garlic powder and salt. Whisk in milk until smooth and consistency of thin pancake batter; set aside.

Step 2

Preheat oven to 450 F (232 C).

Step 3

Cut cauliflower into bite-sized (wing size) pieces removing tough stems and leaves. Add cauliflower pieces to batter and stir gently to coat well.

Step 4

Using tongs or fingers, place cauliflower pieces on prepared pan, leaving some space among each piece. Sprinkle with half of the cheese.

Step 5

Bake for 15 minutes, turn over and sprinkle with remaining cheese. Bake 10 to 15 minutes or until golden. Remove from oven and place cauliflower pieces into a large bowl. Add buffalo sauce and butter and toss well to coat. Return to baking sheet and bake for 5 minutes to set sauce. Let cool slightly before serving.

Cook's Tip

Choosing a cauliflower - Choose firm, fine, white and tight cauliflower heads with fresh, green leaves. Brown spots are probably just caused by water, but yellow-coloured marks are a sign of withering. Parental supervision is required to make this recipe!

Calories

220

Protein

10 g

Carbohydrates

24 g

Fat

10 g

Fibre

3 g

Sodium

730 mg

Sugars

4 g

Saturated Fat

6 g

Trans Fat

0.4 g

Cholesterol

30 mg

Crusted and Saucy Cauliflower Wings

Intermediate

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