Alkaline Recipe: Cauliflower ‘Buffalo Wings’

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  • 1 head of cauliflower, chopped or snapped down into bite-sized pieces
  • 1 cup of chickpea (garbanzo) flour
  • 1 cup of water
  • 1 tsp of garlic powder
  • 1/2 teaspoon of Himalayan salt (finely ground)


  1. Firstly, get the oven heated to 230 degrees (450f).
  2. Now in a bowl, mix together the flour, water, garlic powder and salt and whisk this until it is like a smooth batter.
  3. Toss through the cauliflower and then bake for around 15-20 minutes, giving a shuffle around half way through.

If you’re making your own barbeque sauce as per the ingredients above, this is what you’ll do while the cauliflower is cooking

  1. Warm the coconut oil in a pan over low heat and then add the onion, garlic, coriander, cumin, allspice and cayenne.
  2. Cook these together for about four to five minutes and then add the lemon juice.
  3. After another minute or so add the tomato sauce, mustard and Worcestershire sauce and 250ml of water.
  4. Turn up the heat to a medium level and season with fresh Himalayan salt and black pepper and once it’s almost boiling, reduce the heat again and simmer for 10-15 minutes.
  5. Once it has thickened, allow it to cool a little and then blend smooth.
  6. Et voila.

If you’re doing it the quicker way

  1. Simply melt the coconut oil or butter together with the hot sauce and stir!
  2. Once the cauliflower has been in for 15 minutes…
  3. Remove it from the oven, and toss in your sauce to coat each piece.
  4. Now place it back in the oven and cook for another 20 minutes or until it’s got your desired level of crispyness!