Cauli Buffalo Wings

Name: Cauli Buffalo Wings & Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 head of cauliflower, cut into bite-sized florets; 1 cup plain flour; 1 to 1 ½ cups water (adjust as needed for batter consistency); 1 teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon black pepper, optional; 1 tablespoon olive oil or melted coconut oil; 1 cup homemade buffalo sauce - see below; 1 cup panko breadcrumbs or regular breadcrumbs for extra crunch - see notes; ½ teaspoon paprika or smoked paprika for additional flavour, optional; 1 cup hot pepper sauce - see notes; ½ cup unsalted butter or a butter substitute like coconut oil for those sensitive to dairy; 1 tablespoon white vinegar; ½ teaspoon Worcestershire sauce - see notes; ½ teaspoon garlic powder; ¼ teaspoon cayenne pepper (adjustable based on tolerance to spiciness); Salt to taste (omit if you have heightened salt sensitivity)

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This homemade Cauli Buffalo Wings & Sauce recipe is crafted with love and understanding. It's designed to be easily adaptable to cater to various taste sensitivities. Whether you're battling metallic taste, dry mouth, or just missing the vibrant flavours you used to love, this recipe brings a gentle heat and rich depth that can make dining enjoyable again.

Cauli Buffalo Wings & Sauce

Rated 5.0 stars by 1 users

Servings

4

Prep Time

20 minutes

Cook Time

30 minutes

Calories

250

Author

The Cancer Cookery School

For many undergoing chemotherapy, the joy of savouring a delicious meal can feel like a memory from another life. The side effects of treatment often alter the way flavours are perceived, making favourite foods taste bland, overly bitter, or just plain strange. Yet, everyone deserves the simple pleasure of enjoying what they eat, no matter the challenges they face.

Let's bring flavour back to your table with a recipe that’s as versatile as it is delicious. This buffalo sauce can also be used over chicken, stirred into soups, or as a zesty dip—it's here to remind you that every meal can still be a delight.

Ingredients

1 head of cauliflower, cut into bite-sized florets
1 cup plain flour
1 to 1 ½ cups water (adjust as needed for batter consistency)
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper, optional
1 tablespoon olive oil or melted coconut oil
1 cup homemade buffalo sauce - see below
1 cup panko breadcrumbs or regular breadcrumbs for extra crunch - see notes
½ teaspoon paprika or smoked paprika for additional flavour, optional

Buffalo Sauce

1 cup hot pepper sauce - see notes
½ cup unsalted butter or a butter substitute like coconut oil for those sensitive to dairy
1 tablespoon white vinegar
½ teaspoon Worcestershire sauce - see notes
½ teaspoon garlic powder
¼ teaspoon cayenne pepper (adjustable based on tolerance to spiciness)
Salt to taste (omit if you have heightened salt sensitivity)

Directions

Preheat your oven to 220º C. Line a baking tray with parchment paper and lightly grease it with oil.
In a large bowl, mix the flour, water, garlic powder, salt, black pepper, and optional paprika until smooth. The batter should be of a dip-able consistency that easily coats the cauliflower. In another shallow dish, place the breadcrumbs.
Dip each cauliflower floret into the batter, ensuring it's evenly coated. Then, dredge the battered cauliflower in the breadcrumbs, pressing gently to adhere the crumbs evenly. Arrange the coated florets on the prepared baking tray.
Bake the cauliflower for 25 minutes, turning once halfway through, until the coating is golden and crispy.
After baking, let the cauliflower cool slightly, then transfer it to a large bowl. Pour the buffalo sauce over the coated florets and toss gently until they are well coated.
Spread the sauced cauliflower back onto the baking tray and bake for another 5-10 minutes, until the sauce is hot and bubbly.
Serve the crispy buffalo wings immediately, with celery sticks and a suitable dip, such as a dairy-free ranch dressing if needed.

Buffalo Sauce

In a saucepan over low heat, melt the butter or butter substitute. Add the hot pepper sauce, vinegar, Worcestershire sauce (if using), garlic powder, and cayenne pepper.
Stir the mixture gently and allow it to simmer for about 5-10 minutes. This melds the flavors together and slightly reduces the sauce, thickening it slightly.
Taste the sauce and adjust the seasonings as needed. If it’s too spicy, add more butter. If it’s too bland for those with reduced taste sensitivity, a slight increase in vinegar or spices might help.
Allow the sauce to cool to room temperature before transferring it to a jar or container for refrigeration. The sauce can be stored in the refrigerator for up to a week.

Recipe Note

For Bland/Muted Taste: Increase the vinegar or spices slightly to enhance the flavour profile without making it overwhelming. The bold flavour of the buffalo sauce can help enhance the palatability for those with dulled taste senses.

For Metallic Taste: Using plastic utensils and glass or ceramic cookware can reduce the metallic taste often experienced during chemotherapy. Also, adding a touch of honey or brown sugar can balance out the metallic notes. Check that the Worcestershire sauce doesn't contain anchovies, as these can increase metallic taste.

For dry mouth & throat and difficulty chewing: Don't crumb the cauliflower, leave it plain and soft. Add a dollop of sour cream to the sauce mix for added moisture and oiliness that may assist swallowing.

Mouth Sores: Ensure the cauliflower is baked until very tender to ease chewing and digestion. Leave out the crumb coating and opt of simple cooked cauliflower florets for dipping. Substitute a mild tomato relish in place of the hot chilli sauce. Adding some sour cream into the mix can help, too. Ensure the texture of the sauce is smooth. Avoid the addition of cayenne and reduce or leave out the vinegar.

About the nutritional values: These values are approximate and can vary based on specific brands and quantities used. Adjustments can be made based on individual dietary needs or preferences.