Buffalo chicken wings are a classic party snack for any occasion. However, if you prefer a meatless alternative, cauliflower floret “wings” are the perfect option. This spicy and savory snack is simple to make and a vegan and vegetarian favorite. Here’s everything you need to know for making your own cauliflower wings:
Ingredients
1 head of cauliflower
3/4 cup all-purpose flour
1 tbsp garlic powder
1 tbsp onion powder
1/4 tsp salt
1 cup Frank’s Red Hot or other vegan-friendly buffalo sauce
1 tbsp of vegan butter
1 tbsp pure maple syrup or agave
How to Make Cauliflower Wings
- Preheat your oven to 425 degrees. Add a piece of parchment paper to the baking sheet and top with some oil or cooking spray.
- Chop up the cauliflower into bite-sized pieces. The simplest way to do this is to cut the head in half and trim the individual florets from the main stalk.
- Combine flour, garlic powder, onion powder, salt and water in a large mixing bowl. Whisk the mixture together until it’s smooth.
- Add the cauliflower. Make sure each piece gets an even coat of batter.
- Remove each piece of cauliflower and shake off the excess batter into the bowl before placing on the baking sheet.
- Bake for 20 minutes and then flip. Bake on the other side for about 15 minutes.
- Prepare the hot sauce mixture in a small saucepan. Melt the butter over medium heat, add hot sauce and your choice of sweetener. Stir until combined and set aside while the cauliflower finishes baking.
- Once the cauliflower is crispy, take them out of the oven and put them in a mixing bowl. Add the sauce mixture and combine. Serve right away or put them back in the oven for extra crispiness.
If you’re not worried about animal products, traditional ranch and blue cheese dressings are delicious and creamy dipping options. Otherwise, these vegan-friendly buffalo “wings” go perfectly with vegan versions of ranch or blue cheese.
This recipe also works well with gluten-free flour if you prefer. You can substitute any sauce to make a variety of “wing” flavors like BBQ, teriyaki or chipotle lime. Serve with some fresh veggies and you have the perfect balance of spice and refreshment in the same excellent party snack.
About the Author
Carolyn Andrews
Carolyn Andrews has over 30 years licensed Brokerage experience in both California and Colorado. Born in England, Carolyn moved to California in 1980, then relocated to Denver, Colorado in 1991. Carolyn has also received recognition for Top Sales at RE/MAX Alliance Aurora in 2007-2008 and is a member of the RE/MAX Hall of Fame & Chairman’s Club, as well as a recipient of the ReMax Lifetime Achievement Award. Carolyn has sold over 2000 homes personally in her career. Carolyn has been actively involved in many aspects of the Real Estate business including investment property, luxury homes, mountain resort property, skiin/ski out, REO/default management, loss mitigation, valuations, and disposition. She has been a speaker and panelist at several conferences and has been consulted on many occasions by various organizations in the REO/financial industries for her expertise and served on many boards. She has attended numerous ongoing classes to stay abreast of changes in the ever-evolving Real Estate industry. She is the prior State Director for Colorado for VAREP(Veterans Association of Real Estate Professionals). She is a member of 3 boards of Realtors including Metro Denver, Colorado Springs and Summit County mountain areas. She heads up The Andrews Group and is or has been an active member of NAR, CAR,REOMAC, CIPS, CRS, AREAA, NAPW, NAHREP, and is an original member of the ELITEReal Estate network. She was ranked #1 for most homes sold in Denver 2007 by Denver Board of Realtors, #2 for 2008, and #2 for 2009, #5 in 2010 and #4 in 2011 and has been consistently in the top 10 ever since. Carolyn Andrews has been a top rated Endorsed Local Provider for the Dave Ramsey Organization and also a Top Producing agent for 2018 for the Homelight Company.
