Vegan Buffalo Cauliflower Wings
User Reviews
5
Vegan Buffalo Cauliflower Wings
Description
The recipe prepares cauliflower cut into wing-sized or bite-sized pieces, coated in a batter made from flour, water, garlic powder, onion powder, and salt. After an initial bake to set the coating, the florets are coated in a mixture of vegan butter and buffalo sauce, then returned to the oven to develop a crispy exterior. Baking at a high temperature crisps the wings without frying.
The buffalo sauce blend delivers heat balanced by the richness of vegan butter, yielding a spicy, tangy finish on the crunchy baked batter. Cooling the wings briefly allows the coating to firm up before serving, making for a textured bite.
Serving suggestions include plating the wings on romaine lettuce with cooling cucumber or celery sticks, similar to traditional buffalo wing accompaniments. This method also keeps the wings from sticking, especially when parchment paper lines the baking sheet. Adjustments to spice level can be made by altering the butter and sauce ratio to taste.
To ensure crispiness, avoid crowding the pan to allow hot air circulation, and adjust batter quantities according to the size of the cauliflower head used.
Ingredients
- 1 head cauliflower of
- ½ cup all-purpose flour can sub whole wheat or gluten-free flour
- ½ cup of water
- 1 teaspoon garlic powder
- ½ teaspoon onion powder optional
- salt pinch
- 1 teaspoon vegan butter
- ½ cup buffalo sauce or more for extra spice
Instructions
- Preheat the oven to 450 degrees F. Meanwhile, chop the cauliflower into 'wing' sizes, or bite-sized pieces. Mix together the flour, water, garlic powder, onion powder, and salt in a bowl. Toss the cauliflower pieces with this flour mixture, making sure to coat the pieces well. Add extra flour or water if necessary.
- Place the cauliflower on a prepared pan and cook for 8 minutes. Prepare the hot sauce coating by mixing the vegan butter and hot sauce in a bowl. Toss the cauliflower and continue cooking on the pan for 8 more minutes.
- Remove the cauliflower from the oven and place into the hot sauce bowl. Coat each piece throughout (adding more hot sauce if desired) and cook again for 25 to 30 minutes in the oven, or until crispy.
- Remove the cauliflower from the oven and let it cool for at least 5 minutes before serving.
Notes
- Serve on romaine lettuce with cucumber or celery slices and dipping sauce for a complete appetizer.
- Line baking sheets with parchment paper to prevent sticking during baking.
- Modify spice level by adjusting the amount of vegan butter in the buffalo sauce mixture.
- Tailor batter and sauce quantities based on the size of the cauliflower for even coating.
- Arrange cauliflower pieces with space between them to promote crisping from hot air circulation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Sodium | 1427mg | 59% |
| Potassium | 611mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin C | 92mg | 102% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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