Ingredients
Scale
For the Cauliflower Wings:
- 1 large cauliflower head, cut into florets
- 1 cup all-purpose flour (or chickpea flour for a gluten-free option)
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 1 tablespoon olive oil (for brushing)
For the Buffalo Sauce:
- ½ cup hot sauce (such as Frank’s RedHot or your preferred brand, ensure it’s halal)
- 2 tablespoons unsalted butter (or plant-based butter for a vegan version)
- 1 tablespoon white vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- A pinch of cayenne pepper (optional for extra heat)
- ½ teaspoon ground black pepper
- 1 tablespoon honey (optional for a sweet twist)
For Serving:
- Fresh cilantro, chopped (optional)
- Vegan ranch or blue cheese dressing (optional)
Ingredient Highlights
- Cauliflower: A nutrient-dense vegetable that provides fiber and vitamins, cauliflower is an excellent base for these wings, making them filling and healthy.
- Hot Sauce: The main component of the buffalo flavor, hot sauce gives these wings that signature spicy kick.
- Butter: Adds a rich, creamy element to the sauce, ensuring the wings are perfectly coated and flavorful.
- Spices: Garlic powder, onion powder, smoked paprika, and cayenne pepper (optional) add layers of flavor to both the batter and the sauce.
Instructions
Prepare the Cauliflower Wings:
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Make the Batter: In a large mixing bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, black pepper, and salt. Gradually pour in the almond milk and whisk until a smooth batter forms. The batter should be thick enough to coat the cauliflower florets but still thin enough to dip.
- Coat the Cauliflower Florets: Dip each cauliflower floret into the batter, making sure to coat it evenly. Use a fork to remove excess batter and place the battered florets on the prepared baking sheet. Brush the florets lightly with olive oil for an extra crispy texture.
- Bake the Cauliflower Wings: Bake the cauliflower wings in the preheated oven for 20-25 minutes, or until the coating is crispy and golden brown. Halfway through the baking time, flip the florets to ensure they bake evenly on both sides.
Prepare the Buffalo Sauce:
- Make the Sauce: While the cauliflower wings are baking, combine the hot sauce, butter, vinegar, garlic powder, onion powder, cayenne pepper (if using), black pepper, and honey (if using) in a small saucepan over medium heat. Stir continuously until the butter is melted and the sauce is smooth. Bring the mixture to a simmer and cook for 2-3 minutes, then remove from heat.
Coat the Cauliflower Wings:
- Toss in the Sauce: Once the cauliflower wings are baked and crispy, remove them from the oven. Place them in a large mixing bowl and pour the buffalo sauce over the wings. Toss the wings gently until they are fully coated in the sauce.
Serve:
- Garnish and Serve: Serve the buffalo cauliflower wings immediately, garnished with fresh cilantro and your choice of dipping sauce (ranch or blue cheese dressing) on the side.
- Prep Time: 15minutes
- Cook Time: 25minutes
Nutrition
- Serving Size: 6
- Calories: 200
- Fat: 10g
- Carbohydrates: 20g
- Protein: 3g