-
20
minPrep Time -
30
minCook Time -
50
minReady in -
6
perYield -
400
calCalories
Recipe Overview
- Author’s name:admin
- Recipe type:
- Allergens:none
- Seasons:Any
- Cuisines:American
- Courses:Appetizer
Recipe Description
Cauliflower wings that will make your mouth water covered in a delicious buffalo sauce made with Frank’s Red-hot sauce. Preparation might take awhile but it’s well worth it.!
Ingredients
- 1 head cauliflower, cut into florets
- 1 cup all-purpose flour
- 1 cup plant-based milk (such as almond or soy milk)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup hot sauce (such as Frank’s Red-hot)
- 1/4 cup melted vegan butter
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional, for smoky flavor)
Steps:
- Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, plant-based milk, garlic powder, paprika, salt, and black pepper until you have a smooth batter.
- Dip each cauliflower floret into the batter, ensuring it is fully coated. Shake off any excess batter.
- Place the coated cauliflower florets on the prepared baking sheet, leaving a little space between each piece. Repeat until all the florets are coated.
- Bake in the preheated oven for 20-25 minutes, or until the cauliflower is tender and golden brown.
- While the cauliflower is baking, prepare the buffalo sauce. In a small bowl, whisk together the hot sauce, melted vegan butter, maple syrup or agave nectar, apple cider vinegar, garlic powder, and smoked paprika (if using).
- Once the cauliflower is cooked, remove it from the oven and let it cool for a few minutes.
- Toss the baked cauliflower florets in the buffalo sauce until they are well coated. You can use a spoon or tongs to gently toss them.
- Return the coated cauliflower to the baking sheet and bake for an additional 10-12 minutes, or until the sauce has slightly caramelized and the cauliflower is crispy.
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