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Garnet and Gold Buffalo Cauliflower Wings

My single greatest college memory at Florida State University was when our football team won the National Championship in 2013 – surrounded by friends, knuckles white with anticipation, and that indescribable moment when Tallahassee erupted in celebration! We poured out of our dorm rooms and flooded the campus, cheering and screaming and laughing with pride because in that moment ALL Seminoles were winners. I love football, and I love food.


Hands down, my favorite tailgating food was these chicken wings lathered in a mind-blowing combination of buffalo sauce and Carolina gold bbq sauce. They were called Garnet and Gold wings in honor of the Seminole’s colors and to reflect the two sauces. They were incredible, but they were also greasy and didn’t leave my stomach feeling like much of a winner. I had to justify the stomach ache every time.

So, with the Super Bowl this Sunday, I wanted to pay homage to FSU football with a healthier but still delicious version of my favorite tailgate food.


GARNET AND GOLD BUFFALO CAULIFLOWER WINGS

TOTAL TIME: 5 MIN PREP, 45 MIN COOK TIME

SERVINGS: 4

AUTHOR: ADAPTED FROM REALHOUSEMOMS.COM


Ingredients

  • 1 medium head of cauliflower

  • ½ cup flour

  • ½ cup water

  • 1 tsp garlic powder

  • ¼ tsp black pepper

  • 2 tbsp vegan butter, butter, ghee, or olive oil

  • ¼ cup Frank’s Buffalo hot sauce

  • ¼ cup Carolina gold bbq sauce

Directions

  1. Preheat oven to 450 degrees. Line a large cooking sheet with parchment paper and set aside.

  2. Rinse the cauliflower, then chop into bite-sizes pieces. Try to keep the sizes similar for even cooking.

  3. In a large mixing bowl, whisk together flour, water, garlic powder, and pepper. Add the cauliflower bites and toss to coat.

  4. Spread evenly onto the cooking sheet and place in the oven. Bake for 15 min, flipping once.

  5. Meanwhile, in a separate bowl stir together the melted butter (or oil), the buffalo sauce, and the bbq sauce.

  6. When the 15 min is up, take the cauliflower out of the oven and add them to the bowl with the sauce mixture. Toss to coat, then spread them evenly on the cooking sheet again. (I usually replace the parchment paper at this step).

  7. Place them back in the oven and bake for another 25-30 minutes or until crispy, flipping once.

  8. Remove from the oven and let sit for 5-10 minutes before serving.

Note: Serve with Coconut Yogurt Tzatziki Sauce:

  • Blend 10 oz plain unsweetened coconut milk yogurt with ½ medium cucumber and 4 Tbsp fresh dill until smooth.

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