A delicious vegetarian version of buffalo wings. Make as mild or hot as you like. You can also coat with BBQ sauce or your favorite Teriyaki/Asian sauce.
1 large head of cauliflower(8-10 florets per person)
1 - 1 1/2 c. T.G.I.G.F! Mix
1 t. Cayenne Pepper
1/2 t. Salt
1/2 t. Black Pepper
1 c. Milk - cow's, rice, almond or coconut
Large skillet or deep fryer
Coconut Oil or Extra Virgin Olive Oil
1/2 c. Buffalo Wing Sauce
1/4 c. Melted Butter
Cut the cauliflower into small florets. In a small bowl combine T.G.I.G.F! Baking and Bread Mix, cayenne pepper, salt and black pepper. Pour milk into small bowl. Dip each floret into milk, then into seasoned T.G.I.G.F!, back into milk, then lastly into the seasoned T.G.I.G.F! Repeat until all florets are coated. Add about 2 inches of oil to a skillet and heat over medium-high heat. Fry florets in small batches until golden brown about 5 minutes, drain on paper towels. Repeat until all are fried. In a large bowl heat buffalo sauce with butter in microwave 2-3 minutes. Add fried florets to sauce, toss to coat. Serve with ranch dressing and celery sticks.