baked taco crunch cauliflower wings with salty avocado crema
The perfect bite, the perfect spice, the perfect football night. Or day. Or whatever occasion.
Ingredients
- 3 cups cauliflower florets
- 3 eggs
- 3 cups tortilla chips
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp sweet paprika
- 1/2 tsp ground oregano
- 1/4 tsp cayenne pepper
salty avocado crema
- 1 avocado
- 1/4 cup whole milk Greek yogurt, plain
- 2 tbsp lime juice
- 1/2 tsp kosher salt
Instructions
- Preheat oven to 450 degrees. Line two large baking sheets with parchment.
- In a food processor, crush the tortilla chips until very fine crumbs. The result should be about 1 1/2 cups of crushed chips. If needed, add more to create the necessary amount.
- Add the chili powder, cumin, paprika, oregano, cayenne pepper, and a pinch of salt and pepper. Process until combined. Pour the crushed chips into a bowl.
- In a second large bowl, whisk the eggs. Drop in the cauliflower florets and toss with the eggs until fully coated. Working one or two at a time, turn the cauliflower in the tortilla chip mixture to cover, shaking off excess. Set on the prepared baking sheet and repeat until all cauliflower florets are used up. Rinse off your hands if they become too crusty with chip dust. Yum.
- Drizzle the wings with olive oil. Bake 20-22 minutes, turning once halfway in cooking time, until crispy and golden all over.
- To make the crema, add the avocado, yogurt, lime juice, and salt to a food processor. Blitz until smooth. You can also do this by hand by mashing the avocado very well and mixing with the remaining ingredients.
- Serve the cauliflower with green onions, hot sauce, and crema.
Notes
*To store: Wings store well in the fridge, covered, for up to 3 days.
*To reheat: Heat the oven to 350 degrees. Set the wings on a baking sheet and warm for 10 minutes.
To make vegan: Replace the egg dredge with a mix of 3/4 cup flour and 1 cup nondairy milk of choice.