Description
These Buffalo Cauliflower Wings are a vegetarian twist on classic buffalo chicken wings, featuring crispy battered cauliflower florets coated in a spicy and tangy buffalo sauce. Perfect for game day or as a delicious 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 work too) seasoned with sea salt and black pepper
Sauce
- 1/2 cup vinegar-based hot sauce such as Frank's 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. Cut cauliflower into florets. Make batter and breadcrumbs. Coat cauliflower in batter, then breadcrumbs. Bake for 22 minutes. Toss in sauce and bake for another 5 minutes. Serve with vegan ranch dressing.
- Sweet Buffalo Sauce – Mix sauce ingredients in a pot. Boil for 2-3 minutes. Cool before tossing with wings. Adjust sweetness if needed.
Notes
- Refrigerator: Best eaten fresh, store leftovers 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: 75
- Sugar: 3g
- Sodium: 320mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
