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Ok guys, so it’s almost like cauliflower wings are the new gateway to healthy comfort food. Winged, riced, mashed, they are everywhere. And although this vegetable may lack in colour…it  makes up for it with a heavy nutritional punch.

Enter the cauliflower hot wing. We’ve seen it, maybe tried it, but I just wanted to play with it a little bit more. As one of those gluten free people (I am celiac, not that I need to justify) but batters and crusts ALWAYS fall short. I wanted a piece of nostalgia in my batter. No shame, I absolutely adored Fish ad chips and chicken fingers as a child. So, I got creative, dug at some recipes, hot for foods being a favourite and started to come up with the solution…and well… the future is fermented ladies and gentleman.

K, I think I have hit the Jackpot here ladies and gents. I was searching for that alternative to beer battered deliciousness with a healthy and gluten free preparation, and I found it. The secret ingredient…KOMBUCHA! Call me crazy, it wouldn’t be the first time. But this is crazy genius in my honest opinion 😉 I was wanting something bubbly and frothy to change the texture of my batter and this did just the trick. I mean, I’m in love. This is only the beginning of oh the places we will go. But a really good start.

 

Try it, taste it, devour it. Love your gut, and your health with follow.

RECIPE

INGREDIENTS

1 large cauliflower

1/2 cup coconut milk

3/4 cup Bob’s Red Mill Gluten free flour

1/2 cup Kombucha

2 tsp Garlic Powder

2 tsp Onion Powder

1 tsp cumin

1 tsp baking powder

1/4 cup water as needed

sea salt and pepper

1 Tbls Coconut Oil

1 Cup Franks Red Hot Original

 

Dip

1/2 cup Veganaise

1/4 cup Apple Cider Vinegar

1-2 tsp dry Dill

S & P

METHOD

Preheat oven to 450 

Wash and thoroughly dry your cauliflower. We want all the goodness to stick to the cauli and if it’s still wet, it wont. If it still feels damp, you can add an extra step and toss your cauli in gf flour to soak up that moisture.

Make your batter: Mix all your ingredients together with the exception of your last two, the hot sauce and coconut oil.

Your Batter should be thick enough to coat but still drip a little. If you need to thin the batter you can do so with a bit of water at a time.

Coat: Dip all your florets into the batter. Tap off some excess and place on parchment paper

Bake: for 25-30 minutes, stopping half way to turn over your cauli to make sure all sides are getting crispy

They should be slightly golden and crisp when removing

Second Dunk: In a medium bowl, combine your hot sauce and melted coconut oil and whisk together. Dunk all your baked florets now in this mixture, and place back on try for second cooking.

Bake again for 25-35 minutes, and flipping halfway.

Serve with your tangy ranch dip, celery, and you’re about to have a great time.

 

Try it, taste it, devour it. Love your gut, and your health with follow.

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