THE KEY to Crisp buffalo cauliflower wings: brown rice flour instead of reg flour & PATIENCE (aka pay attention to step 4) ✨
TAG A FRIEND AND GRAB RECIPE!
1 head of cauliflower, cut into florets
1 1/2 Cup unsweetened almond milk
1 Cup brown rice 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
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 18 minutes and meanwhile, In a bowl heat buffalo sauce with 2 tbsp vegan butter in microwave until butter melts in. Once it’s been 18 minutes.. 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 CRISP! Serve with vegan ranch or a creamy sauce ✨ .
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