Us vegans have all seen these buffalo cauliflower wings done a million times before, and the recipes are all pretty much the same… so why haven’t you tried making them yet?! DO IT.
I’m a huge fan of cauliflower and spicy foods in general, so these tick some serious boxes for me. No need for boring steamed cauliflower with dinner when you can whip these babies up instead. If you don’t like hot stuff then you can substitute the hot sauce for BBQ sauce instead, or go half of each if you’re not too sure.
Not the quickest of recipes so make a big batch and be patient. Perfect for tapas or with a big salad, and don’t forget the ranch sauce! Which I should also share the recipe for that with you… so many recipes, so little time.
The below makes enough for 2 side servings, or one serving if you’re just going to eat the whole thing and nothing else 🙂
1 small head of cauliflower (works out to be around 2.5 cups of florets – if you have a huge cauliflower then just double the below recipe)
1/3 cup of flour
¼ cup plant based milk (soy, hemp, almond, whatever – as long as it’s unsweetened)
¼ cup water
1 tsp garlic powder
1 tsp onion powder
½ tsp cumin
½ tsp hot smoked paprika (omit if you prefer less spicy)
Couple of cracks of sea salt and black pepper
1 Tbsp vegan butter
½ cup hot sauce (I use Franks hot sauce. Sriracha is a bit less spicy, but can still be used. Whatever you have handy really!)
Preheat oven to 200C and line a baking tray with parchment paper.
Cut/break washed cauliflower into small florets.
Mix together all remaining ingredients apart from the butter and hot sauce, into a shallow bowl, to form a batter.
Dip the cauliflower florets, one at a time, into the batter and ensure they’re completely coated. Gently shake the florets of any excess batter if they are a bit drippy!
Transfer the battered florets onto the lined baking tray, and ensure there is plenty of space between them, to allow even cooking.
Place in the oven for 30 minutes, turning over once halfway through.
While the cauliflower is cooking, add the butter and hot sauce (or BBQ sauce/sriracha if using instead) to a medium sized saucepan. Heat on low until the butter has just melted and the sauce/butter is fully combined.
When the florets have finished in the oven, add them (carefully!) to the saucepan with the sauce and gently use a spoon to mix and coat in the hot sauce. (At this stage of the process my eyes were watering from the sauce fumes floating up from the saucepan… LOVE IT!)
Once coated, place the florets back onto the baking sheet, space evenly and return to the oven for 30 minutes. Again, turn once halfway through cooking.
When cooked, remove from the oven and serve immediately with your favourite ranch dressing and eat ALL of them!
Time to make: 10 minutes prep/coating, 30 minutes in the oven, 5 minutes re-coating, 30 more minutes in the oven = 1 hour and 15 minutes
On a scale of easy (1) to pull your hair out difficult (5) = 3/5 Bit of faffing involved in this one with the re-coating and it is quite time intensive
#nowplaying 65daysofstatic – Radio Protector