Servings: 4
Time: 30-40 minutes
Ingredients
- 1 head of cauliflower (approx. 4 cups)
Wet Mix
- 1/2 cup cold water
- 1/4 cup milk or milk alternative
- 1/2 cup chickpea or rice flour
Dry Mix
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1 cup all-purpose flower
- 1/4 cup finely chopped parsley
Buffalo Sauce
- 1/2 cup ketchup
- 1/4 cup Sriracha hot sauce
- 1 tbsp sesame or poppy seeds
- 1/2 cup maple syrup
- 1/2 tsp garlic powder
How to make Buffalo Cauliflower Wings:
- Line one baking sheet with parchment paper and preheat your oven to 375-400 °F.
- In a medium size bowl, combine all dry mix ingredients together and set aside.
- Wash and cut cauliflower head into bite-sized pieces.
- In an another medium size bowl, mix the milk, water and chickpea flower until combined. It should be thick enough to coat each piece of cauliflower without dripping off.
- Dip each piece of cauliflower into the wet mixture tapping off excess batter. Then, place wet cauliflower into the dry mixture. Recommend doing this one piece at a time.
- Lay the cauliflower pieces in a single layer on the baking sheet.
- Bake for about 20 minutes until golden brown making sure to flip them halfway through the cooking process.
- While the cauliflower pieces are baking, mix together your buffalo sauce in a large bowl.
- After the cauliflower is done its first baking time, remove from the oven and toss the pieces in the large bowl of buffalo sauce.
- Once evenly coated, place back on the baking sheet and bake for another 15 minutes or until nicely crispy.
- Serve with ranch, blue cheese, additional buffalo sauce or your favorite dip. Enjoy!