When smothered with buffalo wing sauce, these cauliflower florets are a great alternative for wings. I’m so excited to have this vegan substitute available for the next game night or viewing party. Plus, they’re baked, and they are vegetables, so they are good for you!
Making these wings is a multi-step process, which includes dipping the florets in batter and baking, and then dipping them in the sauce and baking again. I used Frank’s RedHot Wing Sauce but you could substitute your favorite vegan BBQ sauce, or a garlic herb sauce, or a teriyaki sauce, or whatever your heart desires!
Hubby quickly whipped up a vegan ranch dipping sauce by Karissa’s Vegan Kitchen because we happened to have all the ingredients on hand. I highly recommend serving these with a vegan ranch or blue cheese dressing if you can find it or make it!
1 head cauliflower, chopped into florets
1/2 cup water
1/2 cup unsweetened almond milk
3/4 cup flour
2 tsp garlic powder
1 tsp cumin
1 tsp of paprika
salt and pepper
1 cup Frank’s RedHot Wing Sauce
1 Tbsp vegan butter (I used Earth Balance)
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a large mixing bowl, mix together the almond milk, water, flour, and spices. The batter should be thick and be able to coat the cauliflower without dripping. Dip the florets in the batter, shaking off the excess batter before placing them on the baking sheet in a single layer. Bake for 20 minutes or until golden brown, flipping the florets over halfway. Meanwhile, in a small saucepan over low heat, add the butter and mix in the wing sauce. Remove from the heat just as it starts to melt. Set aside. Once the cauliflower is done, put the baked florets into a mixing bowl with the wing sauce and toss to coat evenly. Return cauliflower to the baking sheet and bake in the oven for another 10-15 minutes or until reached desired crispness. Serve with vegan ranch dressing if desired.