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Buffalo Cauliflower Wings

Prep Time:

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Cook Time:

30 Minutes

Serves:

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Level:

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About the Recipe

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Ingredients

• 1 head of cauliflower (approx. 5 cups of florets)

• 1 cup coconut or almond milk

• 1 cup all-purpose gluten-free flour

• 2-3 tablespoon garlic powder

• 1 teaspoon cumin

• 1 teaspoon onion powder

• 2 teaspoons of smoked paprika

• ½ teaspoon sea salt

• ¼ teaspoon cracked pepper

• 1 cup buffalo wing sauce (i.e., Frank's Red Hot Buffalo Wing Sauce

Preparation

  • Preheat oven to 425 F. Line baking sheet with natural un-bleached parchment paper or spray with avocado oil spray. If using oil, be sure to coat the baking sheet well with oil or cauliflower will stick.

  • Wash and cut cauliflower head into bite size pieces.

  • Mix the coconut milk, flour and spices in a large mixing bowl (set the hot sauce aside for later). Mix until the batter is thick and can coat the cauliflower.

  • Dip the cauliflower in the batter. Shake off excess batter. Lay florets in single layer on baking sheet.

  • Bake for 30 minutes until golden brown. Flip florets over half way through the baking to get all sides crispy.

  • After cauliflower has baked for 30 minutes, remove from oven and put baked florets into a mixing bowl with the wing sauce and toss until evenly coated.

  • Return cauliflower to baking sheet and bake for an additional 20-25minutes.


  • Serve as-is or with vegan ranch, vegan blue cheese, or your favorite dipping sauce.

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