Killer Cauliflower Buffalo Wings

September 28, 2016
Killer Cauliflower Buffalo Wings
Serves: 2-4
  • 1 head of cauliflower, washed and cut into bite-sized florets
  • ½ cup soy, almond or any non-dairy milk
  • ½ cup of warm water* (see tip below)
  • 1 cup of unbleached white flour
  • 1 tablespoon nutritional yeast
  • ½ teaspoon cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • ½ – 1 teaspoon chili powder
  • ¼ teaspoons fine salt
  • Freshly ground pepper
  • ¾ cup of Franks Hot Sauce, or your favorite wing sauce
  • 1 Tablespoon vegan butter

Pre-heat the oven to 425.

Oil a lined baking sheet.

To a medium bowl, add the flour, nutritional yeast, cumin, garlic, paprika, chili, milk, water, salt, and pepper. Mix into a fairly thick batter that will easily coat the cauliflower without being too “drippy”. Just add more water by the teaspoon if it’s too thick.

Dip the cauliflower, turning to coat each floret evenly. Hold for a second or two to let excess batter drop back into the bowl. If your batter is a bit thin, place each piece on a separate baking sheet until all the pieces are coated. This allows any excess to settle or pool.

Next transfer or lay the cauliflower in a single layer onto the oiled baking sheet and bake for 12-15 minutes, or until golden brown. Turn the cauliflower and finish baking for an additional 12-15 minutes until the bites are golden brown and crispy on both sides. Please see the note* below for adjusted baking times.

Meanwhile, melt the butter over medium heat and whisk in the hot sauce. Turn off the heat and pour the sauce into a large bowl and set aside.

Remove the bites from the oven and drop them into the bowl with the hot sauce, folding them to coat evenly. Set the cauliflower back onto the baking sheet and return to the oven for an additional 10-12 minutes until nicely browned.

Serve the bites hot with any remaining sauce or a cool creamy dip. I recommend my No Moo Ranch Dressing!

*Note- Cooking times may vary depending on the heat of your oven so be sure to check for color and texture! My speed oven cooks food in about half the time so I suggest for a regular electric, gas or convection oven the cooking time be bumped up to 20-25 minutes per side. Each side of the cauliflower should be browned and crispy. Undercooking can result in soggy “wings”. If this happens don’t panic and don’t despair! Put the bites back in the oven at 425 and bake until crisp. Simply adjust your baking time the next time! Enjoy!

* I always suggest when making a batter, you add water a little at a time. Measure your 1/2 cup and then add as needed to achieve the desired consistency…

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