Netflix night? Say no more. These buffalo wings taste even better than the real thing. Baked cauliflower florets are dipped in a batter seasoned with paprika, coated in bread crumbles and baked. They are then brushed in Buffalo sauce and baked again.
When they’re ready, dip then in home-made vegan ranch sauce. Sounds delicious? Then you have to try it!
- ¾ cup whole wheat flour
- ¾ cup almond milk
- ¼ cup water
- 2 teaspoons paprika
- Pinch of garlic salt
- Pinch of black pepper
- 1 cauliflower head
- 2 cups breadcrumbs
- ¾ cup Buffalo sauce
- 1 tablespoon olive oil
For the ranch sauce:
- 3 tablespoons vegan mayonnaise
- 2 teaspoons minced parsley
- 2 teaspoons dried dill
Rinse the cauliflower head and chop it into smaller florets. In a container, whisk together the flour, almond milk, water, paprika, garlic salt, and pepper. You should obtain a smooth batter.
Pour the breadcrumbs into a plate and spread them evenly. Toss each floret into the batter and coat it thoroughly. Then, pass it into the breadcrumbs and transfer to a baking sheet covered in parchment paper. Put in the oven and bake at 350 degrees for 20 minutes.
While the cauliflower is in the oven, prepare the ranch sauce. In a ramekin, mix the vegan mayonnaise with minced parsley and dill. Put into the fridge until serving time.
In a small bowl, mix the Buffalo sauce with the olive oil. Stir well until the two are completely mixed and the sauce is smooth and light.
As the cauliflower is baked, drizzle the Buffalo sauce into it. Then, use a brush to spread it evenly on the florets. When they are all coated, put into the oven again for another 20 minutes.
Take the Buffalo wings out of the oven. Transfer to the serving bowls and dip in your home-made ranch sauce. Your Buffalo wings should be crunchy on the outside and soft on the inside.