Description
These irresistible vegan buffalo cauliflower wings are a healthier and cruelty-free alternative to the classic chicken version. Coated in a bold, spicy-tangy buffalo sauce and baked to crispy perfection, they make the perfect appetizer or game day snack.
Ingredients
– 1 head of cauliflower, cut into florets
– 1 cup all-purpose flour
– 1 cup unsweetened almond milk
– 1 cup panko breadcrumbs
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1/2 cup hot sauce (such as Frank’s RedHot)
– 2 tablespoons melted vegan butter
– 1 teaspoon white vinegar
– 1/4 teaspoon salt
Instructions
1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, combine the flour, almond milk, garlic powder, onion powder, smoked paprika, and cayenne pepper. Whisk until a smooth batter forms.
3. In a separate shallow bowl, add the panko breadcrumbs.
4. Dip the cauliflower florets into the batter, allowing any excess to drip off. Then, coat the battered florets in the panko breadcrumbs, pressing gently to adhere.
5. Arrange the breaded cauliflower florets in a single layer on the prepared baking sheet.
6. Bake for 20-25 minutes, flipping halfway, until the cauliflower is golden brown and crispy.
7. In a small bowl, whisk together the hot sauce, melted vegan butter, and white vinegar.
8. Transfer the baked cauliflower florets to a large bowl. Pour the buffalo sauce over the top and toss gently to coat.
9. Serve the vegan buffalo cauliflower wings immediately, with celery sticks and your favorite dipping sauce on the side.
Notes
For extra crispiness, you can double-coat the cauliflower florets in the batter and breadcrumbs. Adjust the amount of hot sauce to your desired level of spiciness. These wings can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 25
- Category: Bites & Finger Foods
- Method: Baking
- Cuisine: American