Description
Enjoy a deliciously crispy and spicy plant-based twist with these Cauliflower Buffalo Wings served alongside a creamy vegan ranch dip. Perfectly baked to achieve the ideal crunch and coated in tangy buffalo sauce, this recipe is a great appetizer or snack for vegan and gluten-free crowds alike.
Ingredients
Cauliflower Buffalo Wings
- 1 small head of cauliflower
- 3/4 cup all-purpose flour (use chickpea flour for a gluten-free version)
- 3/4 cup unsweetened almond or soy milk
- 1/4 cup water
- 2 teaspoons garlic powder
- 2 teaspoons paprika powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup panko bread crumbs
- 1 cup Frank’s Red Hot Buffalo Wings sauce
- 1 tablespoon olive oil
Vegan Ranch Dip
- 1/2 cup vegan mayonnaise
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
Instructions
- Prepare the Cauliflower: Carefully cut the cauliflower into bite-sized florets to ensure even cooking and easy eating.
- Make the Batter: In a large bowl, mix the all-purpose flour, plant-based milk, water, garlic powder, paprika powder, salt, and black pepper until well combined to create a smooth batter.
- Coat the Florets: Dip each cauliflower floret into the batter, making sure it is fully coated to allow the crust to stick properly.
- Apply Bread Crumbs: Roll the battered florets in panko bread crumbs for added crunch. (This step can be skipped for a gluten-free option, though the texture will be less crispy.)
- First Bake: Line a baking sheet with parchment paper and arrange the coated florets in a single layer without overlapping. Bake in a preheated oven at 350°F (175°C) for 25 minutes until lightly golden and cooked through.
- Coat with Buffalo Sauce: In a bowl, combine Frank’s Red Hot Buffalo Wings sauce and olive oil. Toss the baked cauliflower wings in this mixture to coat evenly on all sides.
- Second Bake: Place the buffalo-coated cauliflower back onto the parchment-lined baking sheet and bake again at 350°F (175°C) for 20 minutes to set the sauce and achieve maximum crispiness.
- Prepare the Vegan Ranch Dip: In a small bowl, mix vegan mayonnaise, dried dill, and dried parsley until well combined to create a flavorful dip.
- Serve: Plate the hot cauliflower buffalo wings and serve with the vegan ranch dip. Optionally, garnish with chopped green onions and fresh parsley for extra color and flavor.
Notes
- For a gluten-free version, substitute chickpea flour for all-purpose flour and omit the panko bread crumbs.
- Use unsweetened almond or soy milk as the plant-based milk for best results.
- Adjust the amount of buffalo sauce to your preferred spice level.
- To make the coating extra crispy, do not overcrowd the baking sheet when baking the cauliflower pieces.
- The vegan ranch dip can be customized by adding minced garlic or fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
