Whoever came up with cauliflower wings as a vegan alternative to the game night staple deserves a standing ovation, a medal and a bouquet of the prettiest flowers around. Chef Gabe gets all three for giving cauliflower wings a muddy twist, and continuing to experiment with our :rise and :rest blends in ways we never thought possible. 

Ingredients

• 1 large cauliflower cut into florets
• ½ cup almond flour
• 1 tbsp MUD\WTR’s :rise blend
• 2 tbsp olive oil
• 1 tbsp garlic powder
• ⅓ cup unsweetened almond milk
• 1 cup sugar-free buffalo sauce

Preparation

1. Preheat the oven to 425 F.
2. Line a large baking sheet with parchment paper. 
3. Brush the cauliflower florets with half the olive oil (1 tbsp). 
4. Place them in a large Ziploc bag and add the almond flour, :rise, and garlic powder. Now, shake well. 
5. Next, add in the almond milk. Shake it up again to make sure all the florets are evenly coated.
6. Arrange the florets in the lined baking sheet and bake for 25 mins. 
7. In a small bowl, add the other half of the olive oil (1 tbsp) and the buffalo sauce. Whisk to combine. 
8. Remove the cauliflower from the oven, dip them into the sauce and place them back onto the baking sheet. 
9. Bake for another 15 minutes. For the last 5 minutes, turn on the broil—just be careful not to burn them. 
10. Remove your mud wings from the oven and serve with your favorite buffalo sauce.