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4.4 from 8 reviews

This Vegan Cauliflower Buffalo Wings recipe offers a spicy, flavorful, and crispy snack perfect for game day or any occasion. Coated in a seasoned batter, baked to perfection, and smothered in a homemade buffalo wing sauce, these cauliflower bites deliver all the deliciousness of traditional wings in a plant-based, gluten-free version served with a dairy-free ranch dipping sauce.

Ingredients

Cauliflower Wings

  • 1 small cauliflower (cut into small bite sized florets)
  • 1/2 cup brown rice flour (or flour of choice if not avoiding gluten)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup unsweetened cashew milk (or milk of choice)
  • 1/2 cup water
  • 1/4 cup white vinegar

Buffalo Sauce

  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt
  • 3 tablespoon tomato paste

Dairy-Free Ranch Dressing

  • 1 recipe dairy free ranch dressing (prepared separately by soaking cashews and blending with ranch ingredients)

Instructions

  1. Prepare the ranch dipping sauce: Soak cashews in water according to your dairy-free ranch recipe instructions. Once soaked, blend all ranch ingredients until smooth and refrigerate until ready to serve.
  2. Preheat and prepare baking tray: Line a baking tray with parchment paper and preheat your oven to 450 degrees Fahrenheit.
  3. Make the batter: In a large bowl, place the cut cauliflower florets. In a separate bowl, combine brown rice flour, garlic powder, onion powder, paprika, cumin, sea salt, black pepper, and cayenne pepper. Add the unsweetened cashew milk and water, whisking well to create a smooth batter.
  4. Coat the cauliflower: Pour the batter into the bowl with cauliflower and mix thoroughly to evenly coat each floret in the batter.
  5. Bake the cauliflower: Arrange the coated cauliflower pieces in a single layer on the prepared baking tray. Bake for 20 minutes, flipping the pieces halfway through the cooking time to ensure even crisping.
  6. Prepare buffalo sauce: While the cauliflower bakes, combine paprika, garlic powder, cayenne pepper, sea salt, and tomato paste in a small saucepan. Whisk to blend and simmer over medium heat for 3 to 5 minutes to meld the flavors.
  7. Coat baked cauliflower in buffalo sauce: Remove cauliflower from the oven and generously brush each piece with the buffalo sauce using a silicone brush. Return to the oven for an additional 15 minutes, flipping once halfway through to maintain crispiness.
  8. Serve: Plate the buffalo cauliflower wings alongside the dairy-free ranch dipping sauce and enjoy by dunking each bite.

Notes

  • For extra crispiness, you can spray the coated cauliflower lightly with oil before baking.
  • If you prefer less heat, reduce or omit the cayenne pepper in both batter and buffalo sauce.
  • The dairy-free ranch dressing enhances the flavors and balances spiciness; however, you can substitute with store-bought vegan ranch if short on time.
  • Leftover wings can be stored in the refrigerator for up to 3 days and reheated in the oven to retain crispiness.
  • Make sure to flip the cauliflower pieces carefully to prevent them from breaking apart.

Nutrition

Find it online: https://mcloo.com/crispy-vegan-cauliflower-buffalo-wings-recipe-4/