First the "wings." We are not vegetarians, and a lot of times I will serve these as a side with chicken, salad, or other vegetables. Even in the summer we hike up the oven to make it, they are THAT good. I originally used this recipe for the Buffalo Cauliflower Recipe but I like my "wings" saucy so added more hot sauce!
Buffalo Cauliflower:
Ingredients:
1 medium to large head cauliflower, leaves removed and cut into small bite size florets
For the batter:
1/2 c. white rice flour (I've also used gluten free flour, or regular all-purpose would probably work)
1/2 c. water
One dash of Frank’s Original Hot Sauce, or whatever you like
For the Buffalo sauce:
1/2 c. Frank’s Hot Sauce (add 1/3 cup instead if you like it less saucy/less spicy)
1/3 c. oil, I use grape-seed oil, canola works too
Instructions:
Preheat oven to 450 degrees. Mix together the batter ingredients in a medium bowl. Dunk the cauliflower in the batter mixing with your hands until evenly coated. Spread cauliflower out in one layer on greased tin foil lined baking sheet. Bake for about 15 minutes or until the batter hardens.
Mix together sauce ingredients in a small bowl. Take the cauliflower out of the oven and brush them with the hot sauce or alternatively carefully dump them all in the bowl lightly mixing. Place the now saucy cauliflower on the baking sheet back in the oven for a few more minutes, until cauliflower is roasted to your liking.
You will want to make these again, I promise.
Now for the Cauliflower Pizza Crust...
I have to say this came out better than I thought. It's obviously not doughy like a real crust but when it's all done it tastes delicious, and you can think to yourself you're really only eating veggies and cheese!
When attempting to make this, or anything new and seemingly strange, I never know which recipe will actually work and yield the best results. I found these two recipes Cauliflower Crust 1 and Cauliflower Crust 2 which in the end have the same measurements and ingredients just different pictures and words of wisdom dispersed through. I didn't change anything from the other recipes the only difference is the wording and as for the ingredients I did not add salt like the others because the cheese is already salty. Last, because my head of cauliflower seemed larger than the one in the two previously mentioned recipes I was very generous with the cheese and spice measurements until it got to the consistency I wanted.
Cauliflower Pizza Crust
Ingredients:
1 head cauliflower medium to large, leaves removed and cut into florets 1 egg, large
1/4 cup shredded Parmesan cheese (be generous with the cheese)
1/4 cup shredded Mozzarella cheese
1-2 tsp dried spices (I used oregano, red pepper flakes, black pepper and basil)
1-2 tsp dried spices (I used oregano, red pepper flakes, black pepper and basil)
Instructions:
Rinse cauliflower, pat dry with paper towel and place florets in a food processor until it looks like rice. (my head of cauliflower produced around 5 cups once processed, if yours is less that's fine)
Place riced cauli in a microwave safe bowl, cover with a microwavable plate and microwave for 6-8 minutes
Preheat oven to 450 degrees F, line a backing sheet with parchment paper
Remove cauliflower from the microwave, let it cool for a couple of minutes (you can put it in the freezer if you want to save time), and then transfer to a bowl lined with cheesecloth or a thin dishtowel. Squeeze all the liquid out of the ball, I separated mine into two batches to make it easier to squeeze
Transfer cauliflower to a mixing bowl along with egg, cheese, spices, and mix to combine. Transfer cauliflower mixture on to baking sheet and flatten with your hands to make a thin crust
Bake for 15 - 20 minutes and remove from the oven
Top with sauce and cheese or any prepared toppings you like, and place back in the oven until cheese melts
Let the pie cool for a couple of minutes before slicing, and then mangia!
