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I never really understood the appeal of places like Buffalo Wild Wings or Wings, Etc. Of course, they don’t have many (or any) options for vegans or vegetarians, so that puts a bit of a damper on the dining experience. But one day, I discovered Birds Eye brand Buffalo Cauliflower. Most people buy cookies, chips, or candy as a “treat”, but I bought myself buffalo cauliflower wings.
Now, this was back in the days before I tried to avoid dairy and eggs. This frozen cauliflower awesomeness no longer fits the bill, so I decided to make my own. A lot of people make wings or cauliflower wings with Frank’s Wing Sauce, but that’s not vegan-friendly either. If you choose to make your own wing sauce (the recipe is provided below), this recipe is a little bit involved. However, if you’re either not vegan or you found a vegan wing sauce, feel free to use a store-bought sauce instead of making your own.
Chop the cauliflower into bite-sized florets, and toss in the flour batter. This will help the cauliflower to get nice and crispy.
After baking, toss the pieces in the buffalo sauce then place them back on the baking sheet. As you can see in the photo above, some of the wing sauce got on the sheet. That’s ok, but don’t dump the entire bowl out onto the baking sheet. You’ll still have sauce leftover after coating the cauliflower, and you’ll want to save that for a final coating right before serving.
After you’ve coated the cauliflower in the buffalo wing sauce the first time, you’ll bake them for another 10 minutes.
These buffalo cauliflower wings are great with vegan ranch dip. Making your own ranch dip is easy. The recipe is provided below, but you can definitely substitute store-bought ranch dip here if you’d like. I’m pretty sure someone makes a vegan version. You can also be traditional and serve the wings with celery and carrots, but where’s the fun in that?
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- 1 Large Head of Cauliflower, or 1 1/2 Small Ones
- 1/2 Cup Flour
- 1/2 Cup Water
- 2/3 Cup Wing Sauce, Store-bought or Homemade (see recipe below)
- 1 Tbs Vegan Butter, Melted.
- 1/2 tsp Agave (or honey if you're not vegan)
- Salt and Pepper to taste
- 2/3 Cup Hot Sauce, I used Crystal brand, but any sauce will work
- 1/2 Cup Cold Vegan Butter, Diced
- 1 1/2 Tbs White or Apple Cider Vinegar
- 1 Tbs Paprika
- 1/4 tsp Cayenne Pepper
- 2 Cloves Garlic
- 12 Oz Silken Tofu
- 3/4 Tbs Onion Powder
- 3 Cloves Garlic
- 2 Tbs Apple Cider Vinegar
- 2 Tsp Vegetable Better Than Bouillon
- 1 tsp Dried Dill
- 1 Tbs Dried Dill
- Preheat oven to 450. Cover a baking sheet with foil and spray with cooking spray.
- Cut the cauliflower into bite-sized florets and place in a large bowl.
- Whisk the flower, water, salt and pepper together. Pour the mixture over the cauliflower and toss until everything is thoroughly coated.
- Bake for 15 minutes, flipping the pieces halfway through.
- In the meantime, whisk together the remaining ingredients. After the cauliflower has baked, toss them in the sauce. I recommend rinsing out the first bowl and tossing everything in there.
- Put the cauliflower back on the baking pan (you may need to respray the baking sheet first) and bake for 10 more minutes.
- Don't rinse the wing sauce bowl out just yet!! When the cauliflower is finished baking, toss them back in the bowl of wing sauce for one last coating.
- Serve with a side of Vegan Ranch Dip.
- Mince the garlic, then add everything to a small blender such as a Magic Bullet. It's going to look a bit icky with the butter, but it gets better.
- Pour the mixture into a small saucepan and bring to a gentle boil. Whisking constantly, continue to boil for about 5 minutes until slightly thickened.
- Mince the garlic. Add all remaining ingredients, except the 1 Tbs of dried dill, to a small blender.
- Blend until smooth. If needed, add up to 1/2 cup of water, but add the water a little at a time.
- Pour the ranch into a bowl and stir in the remaining dill.
- The ranch will taste better the longer it sits.
It's difficult to include a serving size for this recipe since I've eaten the entire recipe by myself in one sitting. But it probably could serve 2-4 people.