From Shannon at Plant Based on a Budget
Buffalo wings are a comfort food for many people, and they’re so easy to make vegan — not to mention healthier! These cauliflower wings are a great appetizer to serve on game day, or after a long day when you’re craving something spicy. There’s even a chunky ranch-inspired dip that you can throw together to help cool down the spiciness if it’s a little too much for you.
Buffalo Cauliflower Wings and Dip
10 minPrep Time
45 minCook Time
55 minTotal Time
- 1 head cauliflower
- 1/2 cup + 2 Tbs whole wheat flour (can sub gluten-free flour)
- 1/2 cup water
- 1 tsp garlic powder
- 1/2 tsp onion powder (optional)
- pinch salt
- 1 tsp vegan butter or coconut oil
- 1/2 cup hot sauce (or more for extra spice)
- 1/2 cup vegan mayo
- 1/8 cup almond milk
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- pinch salt and pepper
- 1 tsp apple cider vinegar
- 1 tsp dried parsley
- 1/4 tsp dried dill
- 1/4 cup raw cashews (optional) to make a chunkier dressing
- Preheat the oven to 450ÂºF. Meanwhile chop the cauliflower into “wing” sizes, or bite-sized pieces. Mix together the flour, water, garlic/onion powder and salt in a bowl. Toss the cauliflower pieces with this flour mixture, making sure to coat the pieces well. Add extra flour or water if necessary.
- Place the cauliflower on a prepared pan and cook for 8 minutes. Prepare the hot sauce coating by mixing the vegan butter/oil and hot sauce in a bowl. Toss the cauliflower and continue cooking on the pan for 8 more minutes.
- Remove the cauliflower from the oven and place into the hot sauce bowl. Coat each piece throughout (adding more hot sauce if desired) and cook again for 25-30 minutes in the oven, or until crispy.
- To prepare the dressing: blend the remaining ingredients (mayo, almond milk, powder, vinegar, and herbs) in a high speed blender or food processor. If you would like a chunkier consistency, add in the cashews and blend briefly. Add salt and pepper to taste, and refrigerate the mixture until the wings are ready.
- Remove the cauliflower from the oven and allow to cool for at least 5 minutes before serving. As an appetizer option, plate it on top some romaine lettuce alongside some cucumber or celery with the dip and enjoy!
Photo Credit: Plant Based on a Budget