These bite-size veggie-based “wings” are a light and delicious twist on a classic! Serve as an appetizer for entertaining or over a salad or rice as a main dish.
| ½ cup | all-purpose flour |
| 1 tsp | salt |
| ¼ tsp | black pepper |
| ¼ tsp | smoked paprika |
| 5 | eggs |
| 2 cup | panko bread crumbs |
| 1 head | cauliflower, cut into 1-inch florets |
| ½ cup | The Original Louisiana Brand Wing Sauce |
| 2 Tbsp | parsley, finely chopped |
| 1 cup | ranch or blue cheese dressing |
Preheat oven to 425 F.
In a shallow bowl, whisk together flour, salt, pepper and paprika.
In a second shallow bowl, whisk together eggs.
Place bread crumbs in a third shallow bowl.
Dredge cauliflower florets in flour mixture and coat evenly; shake off excess. Dip into egg mixture, then into bread crumbs until evenly coated. Arrange on a parchment paper–lined baking sheet.
Bake for 18 to 20 minutes or until golden brown and crispy. Transfer to a bowl.
Toss florets with The Original “Louisiana” Brand Wing Sauce™ until well-coated; transfer to a serving platter. Garnish with parsley. Serve with ranch or blue cheese dressing for dipping.
Tip: Cauliflower florets can also be cooked in an air fryer, if desired.
Recipe tags: Louisiana Brand Hot Sauce, easy difficulty, dinner, roast
