Description
These Buffalo Cauliflower Wings are a vegetarian twist on classic buffalo chicken wings, featuring crispy baked cauliflower florets coated in a spicy buffalo sauce. Perfect for game days or as a tasty appetizer!
Ingredients
Units
Scale
Cauliflower Wings
- 1 medium head of cauliflower (if using a large head, you may need to double the batter and sauce quantities)
- 3/4 cup flour (all-purpose gluten free flour or regular all purpose flour)
- 3 tablespoons cornstarch
- 3/4 cup vegan milk (unsweetened) any kind works
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 cup panko breadcrumbs (gluten-free breadcrumbs works too) seasoned with sea salt and black pepper
Sauce
- 1/2 cup vinegar based hot sauce such as Franks hot sauce, or any kind
- 1 tablespoon vegan butter
- 1 teaspoon garlic powder
- 2–3 tablespoons maple syrup
To Serve With: The Dip (Ranch Dressing)
- Cooling Ranch Dip
Instructions
- Cauliflower Wings – Preheat oven to 450°F/230° C. Prepare a baking sheet by lining it with a silicone baking sheet or greased foil. Remove florets from the cauliflower, chop into wing-sized pieces. Make batter, coat cauliflower, then breadcrumb and bake for 22 minutes. Toss in sauce and bake for another 5 minutes.
- Sweet Buffalo Sauce – Mix all sauce ingredients in a pot, bring to a boil, then cool before coating on wings.
Notes
- Refrigerator: Best eaten fresh but can be stored in the refrigerator for up to 4 days.
- Reheat: Warm in a 425ºF oven or microwave until heated through.
Nutrition
- Serving Size: 1 wing
- Calories: 50
- Sugar: 2g
- Sodium: 180mg
- Fat: 1.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
