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Buffalo Cauliflower Wings

Crispy, spicy, and completely plant-based Buffalo Cauliflower Wings, perfect for game day and parties, delivering bold flavors with a crunchy coating.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American, Vegan
Calories: 175
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 large head large head cauliflower (about 2 lbs), cut into 2-inch florets
  • 1 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup plant-based milk
  • 1 tbsp apple cider vinegar
  • 1½ cups panko breadcrumbs
  • 2 tbsp nutritional yeast
  • ½ cup hot sauce (Buffalo-style)
  • 3 tbsp melted vegan butter
  • 1 tbsp maple syrup

Method
 

Preparation
  1. Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
  2. Pat cauliflower dry to remove moisture.
  3. Whisk flour, garlic powder, onion powder, paprika, salt, and pepper in a bowl.
  4. In another bowl, mix plant-based milk and apple cider vinegar; let sit for 2 minutes.
  5. Combine wet and dry ingredients to create a thick but pourable batter.
  6. Dip each floret into the batter, letting excess drip off.
  7. Roll in panko mixed with nutritional yeast for extra crunch.
  8. Arrange on the baking sheet with space between pieces.
  9. Bake for 15 minutes until lightly golden.
Saucing
  1. Whisk hot sauce, melted vegan butter, and maple syrup.
  2. Dip baked florets into Buffalo sauce and return to the pan.
  3. Bake an additional 10–15 minutes until crispy and caramelized.
  4. Rest for 5 minutes before serving.

Notes

Serve with vegan ranch dressing, celery, and carrot sticks. They can be stored in an airtight container in the fridge for up to 3 days.