Baked Cauliflower Wings with Sticky Habanero Honey Sauce (Gluten-Free)
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(2)
Ingredients
4 servings
- ¾ cup gluten-free all purpose flour
- 1 teaspoon garlic powder
- ¼ teaspoon sea salt or pink salt
- 1 ¼ cup milk (dairy or dairy-free milk of choice)
- 1 ¼ cup gluten-free panko breadcrumbs
- 4 cups cauliflower florets (fresh or frozen (thawed)
- 7 tablespoons Naturacentric Habanero Infused Raw Honey
- ⅓ cup water
- 2 tablespoons apple cider vinegar
- 2 tablespoons butter
- 1 teaspoon garlic powder
- ½ teaspoon sea salt or pink salt
- 1 tablespoon tapioca starch
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 425°F. Line a cookie sheet with parchment paper, set aside.
Step 2
Prepare batter
Step 3
In a large bowl combine flour, garlic powder, salt and milk.
Step 4
Dredge
Step 5
In a shallow dish, add breadcrumbs.
Step 6
Coat
Step 7
Dip each cauliflower floret in the batter to coat, then immediately roll in the breadcrumbs until covered. Place on prepared cookie sheet. Repeat with remaining florets.
Step 8
Bake
Step 9
Place into preheat oven and bake for 20 minutes.
Step 10
Prepare sauce
Step 11
While the florets are baking, prepare the sauce. In a saucepan over medium heat add honey, water, vinegar, butter, garlic powder, and salt. Bring to a simmer while stirring, then immediately stir in tapioca starch. Stir until thickened, about 3 minutes. Turn off heat and set aside.
Step 12
Remove and coat.
Step 13
Remove the cauliflower florets from the oven, turn the temperature to 375°F, then brush the cauliflower with the sticky honey sauce (or drizzle with a spoon to coat).
Step 14
Bake again
Step 15
Return the florets to the oven and bake for 10 minutes longer.
Step 16
Remove and enjoy
Step 17
Remove from the oven, and let cool before serving. Enjoy!
Step 18
Save recipe for the next time?
