Ingredients
- 1 head cauliflower (cut into florets)
- ¾ cup flour
- 1 tsp paprika
- 1 tsp salt
- ¾ cup almond milk (or other plant based milk)
- 2 tbsp non-dairy butter substitute (melted)
- ⅓ cup hot sauce (the classic choice is Frank’s Red Hot Sauce)
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper
- In a large bowl, combine the flour, paprika, and salt. Add the almond milk and stir until combined. The mixture will be thick. If it’s not thick, add more flour, one tablespoon at a time
- Add the cauliflower florets to the batter, coating each piece evenly. Place the coated cauliflower florets on the baking sheet, leaving at least an inch between each piece
- Bake for 20 minutes, and then turn the cauliflower over. Bake for another 15-20
- While the cauliflower is baking, prepare the buffalo sauce. Combine the buffalo sauce with the melted butter substitute and whisk to combine
- When the cauliflower is cooked, add all of it to the Buffalo sauce until it’s evenly coated
Notes
Serve with bleu cheese dressing and celery sticks
Nutrition Facts
Vegan Buffalo Cauliflower “Wings”
Amount per Serving
Calories
96
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
812
mg
35
%
Potassium
39
mg
1
%
Carbohydrates
12
g
4
%
Fiber
1
g
4
%
Sugar
0.3
g
0
%
Protein
2
g
4
%
Vitamin A
47
IU
1
%
Vitamin C
11
mg
13
%
Calcium
41
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.