Vegan Buffalo Cauliflower Wings

Vegan Buffalo Cauliflower Wings

Wings:

  • 1 head cauliflower (break into bite-sized pieces)
  • 1/2 cup soy milk
  • 1/2 cup water
  • 1/2 cup gluten-free rice flour
  • 3 tsp garlic powder
  • 1 tsp cumin
  • 1-1 1/2 tsp paprika (depending on heat preference)
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 cup Frank’s Red Hot Sauce
  • 1 Tbsp vegan buttery spread

Dr. Nandi’s Ranch Dressing:

  • 1/2 cup nonfat buttermilk
  • 1/3 cup low-fat mayonnaise
  • 2 Tbsp mustard
  • 1 tsp raw honey
  • 1 tsp garlic powder
  • 1/8 tsp salt

Wings:

  1. Preheat oven to 425 F.
  2. Grease 2 baking sheets with extra virgin olive oil.
  3. In a medium mixing bowl, add soy milk, water, flour and all spices and thoroughly mix. Batter should be thick and not drip after coating cauliflower.
  4. Dip cauliflower in batter. Shake off excess batter before cauliflower is placed on baking sheet.
  5. Make sure cauliflower is placed in a single layer.
  6. Bake for 25-27 minutes until cauliflower is golden brown. Flip over halfway through to ensure all sides are colored and crispy.
  7. As cauliflower cooks, in a small saucepan, melt butter and mix in hot sauce over low heat. As the butter begins to melt, remove from heat. Stir and set aside.
  8. When cauliflower is done, remove from oven and in a clean mixing bowl, add florets and hot sauce. Toss to ensure that cauliflower is evenly coated.
  9. Return florets to baking sheet and bake for an additional 20-25 minutes.
  10. Serve with Dr. Nandi’s Ranch Dressing!

Dr. Nandi’s Ranch Dressing:

  1. Whisk buttermilk, mayonnaise, dill, lemon juice, mustard, honey, garlic powder and salt in a medium bowl until combined.