The classic buffalo cauliflower wings could never disappoint. I was inspired to whip these up after I saw the gluten free cauli wings from the @forksoverknives cook book! I used brown rice flour like the recipe in the cook book and it surprisingly makes for a really good crunchy outing! Below Is my recipe from my blog with a little forks over knives twist! Buffalo Cauliflower Wings
1 head of cauliflower
1 1/2 Cup unsweetened almond milk
1 Cup brown rice flour (or regular flour)
1 tsp garlic powder
1 tsp onion powder
1 tsp of paprika
1/4 tsp sea salt
1/4 tsp ground pepper
1 Cup frank’s red hot sauce or any vegan buffalo sauce
+2 tbsp melted vegan butter
1.Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
2.Next, prepare batter. Mix dry ingredients together, and then add almond milk. Stir with a whisk or fork until well combined. You want the batter thick but pourable so it can stick to the cauliflower… if it is too runny, it won’t stick.
3.Once the oven is preheated, add cauliflower one at a time to the batter to coat. Shake off excess and place on baking sheet. Easiest done with a fork! Give each piece 1 inch of room.
4.Bake for 15 minutes then remove from oven.
In a bowl heat buffalo sauce with 2 tbsp vegan butter in microwave until butter melts in. Carefully dip each cauliflower into buffalo sauce then place back onto baking sheet. Bake for an additional 15-20 minutes! The second round of baking will make them extra crispy! Serve with vegan ranch or a creamy sauce ✨ .
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