This is literally one of my favorite foods ever. I could eat it for every meal… And honestly, some days I DO. It’s so good that I go through about 3-4 heads of cauliflower a week just for myself… Which is just insane. But there are worse things, right?
It all started with me trying to find recipes that didn’t include meat. I just wanted to cut back because, one, meat actually makes me really tired; and two, I’m slowly, but surely, trying to improve my impact on our environment. BUT, I was finding a lot of battered cauliflower that also used butter. I don’t necessarily have a problem with those two things, but it just wasn’t exactly what I was looking for.
I tried a recipe or two with a flour coating and butter, to give me kind of a hot wings alternative, but they really didn’t turn out that great. Then I decided to just try leaving off the flour coating altogether with how my mom taught me to make hot wings. I surprisingly liked that normal roasted vegetable texture a lot more than I thought I would, so I continued to leave it off from there!
The butter took me a bit longer to separate from just because I get nervous of the flavor when replacing butter with any kind of oil. I always thought it’d have too strong of an olive or coconut flavor. However, I tried coconut oil and NEVER went back. It’s so so good, and doesn’t have a strong flavor at all. Then I just started adding a little honey to balance out the spiciness.
I’ve written the recipe out to be fully vegan or not. It’s up to you! I have tried every combination, and it all tastes yummy to me. But I always use coconut oil and typically honey [just because it’s a little thicker than agave].
I meal prep this recipe so I have something easy available to me throughout the week while taking care of the kids. Doing so also helps me to eat healthy meals rather than grab unhealthy snacks! Not to mention it’s incredibly inexpensive, yet [possibly] even more incredibly satisfying. You can eat it hot, cold, plain, on a tortilla — whatever your heart desires! I personally like it warm on a freshly-cooked tortilla topped with avocado or avocado ranch [droooooliiiinnnggg]. But I’ve also enjoyed it cold [as in leftover from the fridge] with some baby carrots [to tame down the spice].
- 1 large head of cauliflower
- 1/2 cup hot sauce [I’ve just been using Frank’s RedHot]
- 2-3 tbsp coconut oil [or butter]
- 1 tbsp agave [or honey]
- 1 tsp paprika
- 1 tsp garlic powder
- PREHEAT oven to 450˚F
- WASH and CUT cauliflower into bite-sized florets
- MIX hot sauce, coconut oil, agave, paprika, and garlic powder in large bowl
- TOSS cauliflower florets in sauce and transfer to baking sheet lined with parchment paper
- BAKE for 20-25 minutes
- ENJOY by itself or on a freshly-cooked tortilla with your toppings of choice!
This is for one single head of cauliflower, but I usually double this recipe and prep two at a time! Sometimes even FOUR at a time. I’m tellin’ ya. It’s deeeelish… and/or I have a serious problem.
I’d love to hear how you liked it, so don’t forget to come back here and comment to let me know what you thought! Can’t wait! 🙂