Ingredients
vegetable oil
10small flour tortillas
1head cauliflowercut into 1″ to 2″ florets
3cupsred cabbagecut, julienned
4cupslettucecut, julienned
¼ cup fresh cilantro leaveschopped
1cupshredded cheese to garnish, optional
1avocadosliced
3cuppanko bread crumbs
2 cupall purpose flourmixed with 1 cup (240 ml) water to form pancake-like batter
1tspcornstarch
4 tspcayenne pepper
4 tsppaprika
2 tspchipotle chili powder
2 tspblack pepper
⅓ cuphot sauce
1cuphot sauce
1tspsaltto taste
Preparation
In a deep, heavy-bottomed skillet, heat the oil on medium for frying.
Preheat the oven to 300 degrees F.
Add Panko breadcrumbs into a bowl and to this, add cayenne, paprika, chipotle chili powder, black pepper, and mix together. Add salt to taste.
In another bowl, combine all-purpose flour, water, cayenne, paprika, chipotle chili powder, black pepper, and Texas Pete Hot Sauce to create a batter.
Dip the 1″ to 2″ cauliflower florets into the all-purpose-flour mixture first, and then dip them into the bread crumb mixture, ensuring all florets are covered completely.
Fry cauliflower florets slices until golden-brown. Place them on a plate lined with a paper towel to soak up the oil, then place them on a baking sheet with parchment paper.
Drizzle the 1 cup of Texas Pete Hot Sauce onto the cauliflower wings. Bake for 7 minutes while heating tortillas.
Assemble by spreading homemade ranch in the middle of the tortilla and then placing 3 to 4 cauliflower wings onto the tortilla. Add lettuce, red cabbage, avocado slices, cilantro, lime, cheese, and more hot sauce. Serve.
Enjoy!
