Buffalo Cauliflower Wings are oven baked, yet finger licking good and satisfying treat especially while served with vegan Ranch Dip. They are great for parties or dinner, just like any other finger foods.
Summer is almost over, although the weather here in Toronto area does not seem that way. Not that I am complaining, because I am not looking for the wintertime at all! However, it is inevitable and I know I have to make peace with it.
Also, our Thanksgiving in Canada is always in early October and this year it will be on the 11th. Therefore I have to start planning new festive recipes soon, although I have a pretty good idea of what I will make. In the meantime, I still have a couple more end of summer flavors and I better hurry to make it.
Today I have for you these delicious Buffalo Cauliflower Wings that are great for almost any season. They are easy to make and you can serve them as appetizer, side dish, or main meal with other veggies and finger foods. The choice is yours, just make sure you make the Ranch Dip, as well. You will love it, I promise!
However, the flavor of the Ranch Dip depends on the taste of the products you will use. Therefore, make sure you find the ones you genuinely like. I personally use my favorite Vegenaise and yogurt Riviera Vegan Delight. Sadly, not all supermarkets have them, but these websites should help you to locate them in your area.
I hope you find this recipe appealing and you will try it. Video is included at the bottom of the recipe as well, so please take a look and subscribe to my YouTube channel. Thank you for visiting and if you have any questions or suggestions you can contact me anytime. I wish you a wonderful week.
BUFFALO CAULIFLOWER WINGS
Equipment
- baking sheet
- parchment paper,
- brush
- whisk
Ingredients
- CAULIFLOWER WINGS
- 1 cauliflower only florets
- 1 cup of almond milk or plant-based milk of your choice
- 1 tsp of apple cider vinegar
- ¾ cup of gluten free mix flour I use Bob’s Red Mill
- 1 tsp garlic powder
- 1 tsp red paprika powder
- Himalayan pink salt to taste
- Mix well
- BUFFALO SAUCE
- 1/3 cup of hot sauce of your choice I use Frank’s
- 2 tbsp maple syrup
- 1 tbsp melted vegan butter I use Earth Balance
- RANCH DIP
- 1/3 cup of vegan mayo I use Vegenaise
- 1/3 cup of dairy free coconut yogurt I use Riviera brand
- 1 tsp garlic powder
- Himalayan pink salt to taste
- ¼ cup parsley
- 2 tbsp chives
- 1 tbsp dill fresh or dry
- Black pepper to taste
- 1 tbsp lemon juice
- Mix well
Instructions
- In a small bowl, blend almond milk with apple cider vinegar to make buttermilk. Set aside for 15minutes.
- In a large bowl, mix all the ingredients for the batter and add the buttermilk.
- Whisk well until smooth. You may add 2 to 3 tbsp of milk if you find the batter too tick.
- Preheat oven to 400F (200C).
- By using two forks, dip each floret in the batter until completely covered and transfer into empty bowl.
- When ready, line your baking sheet with parchment paper and arrange your florets on the sheet.
- Bake for 15 minutes, then flip them on the other side and bake for another 15minutes.
- When ready, brush with BUFFALO SAUCE on both sides and bake for 15 minuets again.
- Serve immediately and with RANCH DIP.
