Buffalo Cauliflower ‘wings’ (gf, ve)

Prep: 10 minutesCook: 30 minutesTotal: 40 minutes
Yield: serves 2Categories: Dinners, Soups/Sides
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This is such a tasty dish that is really satisfying despite basically being a jazzed up vegetable! It is inspired by buffalo chicken wings which were a favourite starter of mine when I used to eat meat. The cauliflower and buffalo sauce work really well together and it honestly has created a really good plant based substitute.

I have made a few revisions to this recipe and the most recent change I have made is to mix the sauce in the bowl that you tossed the florets in breadcrumbs and flour in, this is because the leftover ingredients result in a really thick sauce that helps to completely coat the wings. If you misread the recipe and accidentally throw the contents of the bowl before making the sauce do not despair, just add an extra tablespoon of plain flour to the sauce to help it thicken.

Do not worry about coating each side of the wing, I generally just baste the front and leave the back resting against the parchment paper and this creates enough flavour. Feel free to use whichever sauce you prefer in this recipe, I have made a few different versions of this all varying in the level of spiciness so match the one you choose to your preference.

Ingredients

metric
imperial
  • 1/2 large cauliflower
  • 6 tbsp gluten free breadcrumbs
  • 6 tbsp hot sauce
  • 4 tbsp dairy free butter
  • 4 tbsp gluten free plain flour
  • 3 tbsp unsweetened soya milk
  • 2 tbsp olive oil
  • 1/2 tsp garlic salt
  • 1/2 tsp onion powder
  • pinch sea salt

Method

  1. Remove the leaves and stalk from the head of the cauliflower and cut into small bitesize florets, place into a large bowl
  2. Add the olive oil to the bowl and toss the florets so they are coated
  3. Add three tablespoons of the flour along with the garlic salt and onion powder to the bowl and toss the florets in this so they are all well coated
  4. Pour the soy milk into the bowl and roughly toss the florets in it
  5. Repeat this process with the breadcrumbs. Don't worry if the cauliflower wings are not completely coated in the mixture
  6. Remove the cauliflower from the bowl and place on a baking try lined with parchment paper and bake in for 20 minutes at 200 degrees Celsius in a preheated oven
  7. Place the hot sauce, butter and salt in a saucepan and melt together over a low heat until smooth
  8. Transfer the sauce into the bowl containing the leftover flour and breadcrumbs along with an addition 1 tablespoon of plain flour. Mix well until a thick sauce forms
  9. After twenty minutes, remove the wings from the oven and baste them in the sauce, aiming to cover each one in a thick even layer of the mixture
  10. Return to the oven and bake for another 10 minutes at 200 degrees Celsius before serving

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