Cauliflower Buffalo Wings

Bowl 1:

½ cup all-purpose flour (or all-purpose gluten-free flour blend)

Bowl 2:

2 tbs ground flax ¾ cup warm water

Bowl 3:

4 cups corn flakes ½ tsp garlic powder ½ tsp smoked paprika ½ tsp salt

¼ tsp pepper

For the rest:

1 small head of cauliflower, cut into florets ¼ cup red hot sauce

3 tbs butter, melted

Preheat your oven to 200°C. Line a baking sheet with parchment paper.

Grab three big bowls. In the first bowl, add the flour. In the second bowl, mix together the ground flax and water. For the third bowl, add the corn flakes, garlic powder, smoked paprika, salt and pepper to a food processor. Pulse several times until broken down, but there is still some texture.

Pour the corn flake mixture into the last bowl. Rinse your cauliflower florets so they are wet. Take a handful at a time and drop them in the flour and toss to coat. Next drop them in the chia mixture and toss to coat. Finally, toss them in the corn flake mixture. Spread them out on the parchment paper lined baking sheet so that they aren’t touching. Repeat with all of the florets until you have used up all of your ingredients.

Bake 20 to 25 minutes, until golden brown and crusty and the cauliflower is tender all the way through. You can test if it’s done by piercing a floret with a knife to see if it’s tender all the way through

To make the buffalo sauce, simply mix the melted butter with the hot sauce. You can pour the buffalo sauce directly on the cauliflower, but it will soften the crust. If you want to keep them super crispy, simply serve the buffalo sauce on the side and dip as you go.