These Vegan Buffalo Cauliflower Wings are the perfect healthy appetizer for lunch or dinner. They are tasty and crunchy, with a slight kick to them. The cauliflower is high in fiber and its nutrient rich. I coated mine in a tasty buffalo wing sauce and served them with a ranch dip. This is a healthy alternative for serving as an appetizer or as part of lunch or dinner.
I love to buy my fresh veggies from Whole Foods Market, Wegmans and Sprouts Farmers Market. Their selection is outstanding. If you’d like to see some great kitchen essentials, check out the ones I use on my Shop Page.
Vegan Buffalo Cauliflower Wings
1 Small head of cauliflower
3/4 Cup of gluten free all-purpose flour
3/4 Cup of unsweetened almond milk, or another plant based milk of your choice
1/4 Cup of water
2 Teaspoons of onion powder
Himalayan salt and pepper
2 Teaspoons of smoked paprika powder
1 Cup of panko bread crumbs
1 Cup of Louisiana hot sauce (wing sauce)
1 Tablespoon of olive oil
-Carefully cut the cauliflower into bit-sized florets.
-In a large bowl, combine the all-purpose flour, the plant-based milk, the water, the onion powder, the smoked paprika powder, the Himalayan salt and pepper. Mix until well combined.
-Dip the florets into the batter until they are completely covered then cover them in the panko bread crumbs.
-Line a baking sheet with parchment paper and lay the cauliflower florets on a baking sheet. Make sure to spread them out. Bake for 25 minutes at 350F.
-Combine the Louisiana hot sauce with a tablespoon of olive oil and pour it over the baked cauliflower wings. Try to evenly coat them on all sides by stirring them a few times. Then put the coated buffalo wings back on a baking sheet with parchment paper. Bake again for 20 minutes at 350F. You can make a vegan ranch sauce with vegan mayonnaise, dried dill and parsley or use a dipping sauce of your choice. Serve and enjoy!