In case you live under a rock and have not heard – Superbowl LIX is this Sunday!  The Super Bowl is synonymous with delicious food and good times. Whether it’s jalapeño poppers, cheesy nachos, or a mountain of sliders, it’s all about the feast. It’s like a national holiday where calories don’t count!  

Wings are another game day staple, but if you’re vegetarian or aiming to eat less meat, these cauliflower wings could be a good option. While the classic buffalo wings are popular, for those seeking a lighter alternative or catering to plant-based guests, these wings can be an excellent choice. This recipe turns cauliflower into crispy, golden bites suitable for various sauces. We used buffalo sauce here, but you can experiment with different flavors.

Buffalo Cauliflower Wings

1 large head cauliflower

1½ cups all-purpose flour, divided

1 Tbsp. garlic powder

1 Tbsp. smoked paprika

¼ cup cornstarch

1 tsp. salt

1½ cups club soda

For the Buffalo Sauce:

½ cup Frank’s Red Hot Sauce

¼ cup butter

1 tsp. white vinegar

¼ tsp. garlic powder

¼ tsp. onion powder

1 tsp. sugar  

Preheat the oven to 425 degrees Fahrenheit.  Cut the cauliflower into bite-size florets.  Mix 1 cup of the flour with garlic powder, smoked paprika, cornstarch and salt.  Pour in the club soda and stir until a smooth batter forms.  Add the remaining ½ cup flour to separate bowl.  Place the parchment paper on two baking sheets and place two baking racks on top. Dredge each floret in flour and then dip it into the batter. Place each floret on top of the racks (the batter will drip below, which is ok).  Once all the florets are covered, place the baking sheets with racks on top in the oven. Bake for 15 minutes, then rotate the sheets and bake for 10 more minutes until crispy.  

Meanwhile, make the sauce: Place the ingredients for the buffalo sauce into a small saucepan. Heat over medium low heat and whisk until smooth, about 1 to 2 minutes.  When the cauliflower wings are done, cool for a few minutes. Then slide a spatula under them or use your fingers to remove them from the baking racks — some of the breading will come off of the bottom, but that’s okay (you won’t notice when they’re coated in sauce). Then in a large bowl, pour the buffalo sauce over wings and turn gently with a spatula until they are fully covered.

Serve with celery and carrot sticks with ranch or blue cheese dressing for dipping!  

By Jill Rozier  Lake Tahoe Markets www.LakeTahoeMarkets.com