Cauliflower’s reign continues with this amazing recipe. This healthier version of the classic pub favourite is starting to pop up in restaurants all over the place. Try it and you’ll be surprised by how “meaty” cauliflower really is.
Cauliflower Buffalo Wings
Line a baking sheet with parchment paper and preheat your oven to 450°F. Wash and cut cauliflower head into small bite-sized pieces.
Mix all the ingredients (minus the Earth Balance and hot sauce) into a mixing bowl.
The batter will be thin enough that it runs off your fork and the cauliflower florets. Dip each floret into the mixture and coat evenly. You can shake or tap off the excess on the side of the bowl.
Lay florets in an even layer on the parchment lined baking sheet.
Bake for 25 minutes or until golden brown.
While the cauliflower is baking get your ranch dip and wing sauce ready. In a small saucepan over low heat melt Earth Balance and mix in hot sauce, bringing to a low simmer before removing from the heat.
Remove the cauliflower from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly. Then spread all the florets in wing sauce out onto the same baking sheet. Bake in the oven for another 25 minutes.
For the ranch dip: Blend all the ingredients in a blender until smooth. Refrigerate for at least 30 mins before serving.
Note: If you use a regular vegan mayo you might also want to add 1 tsp of garlic powder.
Tip: The wings can be made with any sauce so try it with your favourite BBQ sauce or a nice version is lemon and pepper. For a milder salt and pepper wing just toss them in salt and pepper right out of the oven — no need for the second baking…the options are endless!