Cauliflower Wings Recipe
These Buffalo Cauliflower Wings are a delightful, low-carb alternative to traditional Buffalo wings. With crispy baked cauliflower coated in a tangy vegan Buffalo sauce, they make a fantastic side dish, snack, or game-day appetizer.
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Servings: 6
Ingredients
- 4 cups cauliflower florets approximately one medium cauliflower
- 1 cup superfine almond flour
- 1/2 cup buffalo sauce e.g., Tessamae's or Frank's
- 2 tablespoons vegan butter or ghee for Whole30 if not dairy-free
- 1/2 cup unsweetened almond milk or substitute with any preferred milk
- 1 teaspoon onion salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
Instructions
- Prepare the Cauliflower: Remove most of the stem from the cauliflower and cut it into bite-sized pieces. Preheat your oven to 450°F and line a baking sheet with parchment paper.
- Mix the Batter: In a large mixing bowl, whisk together the almond flour, almond milk, onion salt, paprika, and garlic powder until the mixture is smooth and free of lumps.
- Coat the Cauliflower: Add the cauliflower florets to the batter, ensuring each piece is thoroughly coated. Arrange the coated florets in a single layer on the prepared baking sheet.
- Bake: Place the baking sheet in the oven and bake for 20-25 minutes, flipping the florets halfway through, until they turn golden brown and crisp.
- Prepare the Buffalo Sauce: While the cauliflower is baking, combine the buffalo sauce and melted vegan butter (or ghee) in a small bowl, mixing until fully blended.
- Coat and Bake Again: Once the cauliflower is baked, pour the buffalo sauce over the florets and toss gently to coat them evenly. Return the cauliflower to the oven and bake for an additional 10 minutes, or until the edges are crispy and slightly browned.
- Serve: Garnish with freshly chopped herbs if desired and serve immediately with your favorite dipping sauce and optional celery or carrot sticks for a classic pairing.
Notes
- Feel free to customize the seasoning with additional spices to suit your taste.
- If not plant-based, crushed grain-free crackers or pork rinds can be used instead of almond flour.