Cauliflower Buffalo Wings
Cauliflower Buffalo Wings (DF, GF, EG, V)
For vegans and meat eaters alike, Cauliflower Buffalo Wings are a perfect option for any party or football game! Serve with your favorite dipping sauce (I'm all about dairy-free and egg-free ranch). They're DUDE approved too!
- 1 head of cauliflower (broken into florets)
- ½ cup coconut milk or other vegan milk option
- ½ cup water
- ¾ cup gluten free all-purpose flour
- 2 tsp garlic powder
- 1 tsp cumin
- 1 tsp of paprika
- ¼ tsp salt
- ¼ tsp ground pepper
- 1 cup Frank's red hot sauce
- 1 tbsp vegan butter (I use Earth Balance Olive Oil Butter)
Optional for dipping: Vegan Ranch (I use Just Ranch)
-Grease baking sheet very well with oil. I use grapeseed oil spray.
-Preheat your oven to 450 degrees
-Wash and cut cauliflower head into bite-sized pieces/florets.
-Mix the milk/water/flour and spices in a medium mixing bowl
-Mix until the batter is thick and is able to coat the cauliflower without dripping.
-Dip the cauliflower in the batter. You can do this one by one or in batches. shake off excess batter before placing cauliflower on the baking sheet.
-Lay the cauliflower single layer on the baking sheet.
-Bake for 20 minutes until golden brown, flipping the florets over halfway through to get all sides golden brown and crispy.
-While the cauliflower is baking, make your buffalo wing sauce. In a small saucepan on low heat melt butter and mix in hot sauce. Mix until just melted then remove from heat. Stir together and set aside off the heat.
-Once the cauliflower is done, remove them from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly. Return cauliflower to the baking sheet and bake in the oven for another 10-15 minutes or until reached desired crispness. Serve with your favorite dipping sauce. Enjoy!