Buffalo Cauliflower “Wings”
Game day and movie night just got way healthier, and equally delicious! These buffalo cauliflower “wings” are a finger-licking-fantastic alternative to boneless buffalo chicken.
Servings: 0
Ingredients
- 1 medium head of cauliflower, cut into florets
- 1 cup fine Italian-seasoned bread crumbs more as needed
- 3/4 cup of unbleached, all-purpose flour
- 2 tsp garlic powder
- 2 tsp paprika
- 3/4 cup milk (flax seed or almond milk will work very well, too)
- 1/4 cup water
- Kosher salt to taste
- freshly ground black pepper to taste
- 1 cup Frank’s Red Hot Sauce
- 1 cup olive oil* see notes
Instructions
- Preheat the oven to 350 F (177 C). Line a baking sheet with parchment paper or a silicone mat and set aside.
- In a medium bowl, add the breadcrumbs and set aside.
- In a separate medium bowl, prepare the batter by combining the flour, garlic powder, and paprika. Stir in the milk and water and season with salt and pepper, mix well to combine. Working in small batches, dip the cauliflower florets into the batter and coat evenly. Lightly shake off any excess batter and roll the florets into the breadcrumbs. Arrange each breaded floret in a single layer on the prepared baking sheet.
- Bake in the preheated oven for 25 minutes.
- In the meantime, prepare the buffalo sauce. Combine the hot sauce and the olive oil in a medium bowl.* Note that the two ingredients will likely want to separate a bit, using a whisk will help the mixture to emulsify. Let it sit at room temperature while the cauliflower cooks, noting that another quick whisk will likely be necessary before adding the cauliflower.
- Working in small batches, add the cauliflower to the hot sauce, tossing well to evenly coat – Tip: use two spoons to help roll and coat the cauliflower and a slotted spoon to remove, lightly shaking off any excess. Discard any unused sauce.
- Add the cauliflower back to the baking sheet to cook for another 20 minutes. For best results, set the cooked cauliflower “wings” onto a paper towel-lined plate to absorb any excess oil before serving.
- Serve hot or at room temperature.
- Options for a dipping sauce referenced below.
Notes
*Our recipe testers concluded that equal measurements of hot sauce and oil provided the perfect amount of heat and a generous amount to adequately coat the cauliflower.
For best results, set the cooked cauliflower “wings” onto a paper towel-lined plate to absorb any excess oil before serving.
Serve with blue cheese or with a combination of vegan mayonnaise and Greek yogurt seasoned with fresh or dried dill.