Vegan buffalo cauliflower wings

Life is interesting, and I guess our taste buds change from time-to-time.

I still can’t believe that it was just a couple months ago when these used-to-be-hated, farty vegetable became one of my favourite vegetables. If you open my fridge now, I’m 99% sure you’ll find one within. If you are curious about how my cauliflower obsession started, you can read my previous grilled cauliflower steak recipe.

This is my second cauliflower recipe, it is sweet, spicy, and finger licking and perfectly pairs with a pint of beer on a relaxing weekend with your loved ones.

Preheat the oven to 200˚C.

First, de-stem and cut the cauliflower into bite-size florets.

We need to create the batter for the cauliflower.

Add the flour, 1 tsp of garlic powder, 1 tsp of onion powder, 1 tsp of paprika powder, 1/4 tsp of salt and 1/2 tsp of black pepper in a bowl. Pour soy milk over it and whisk well.

Dip a piece of floret into the batter, roll around until it is completely coated.

Take out the floret, give it a little shake to remove the excess batter and place it on a baking tray lined with parchment paper.

Here is your first cauliflower “wing’!!!! Repeat the same process for each piece.

Bake for 15 to 20 minutes until the “wings” are golden, crusty, and tender. You can test tenderness by poking a floret with a toothpick or fork to see if it’s tender all the way through.

Meanwhile, combine all the sauce ingredients in a bowl and mix well.

Heat up a non-stick frying pan on medium heat for 30 seconds. Add the sauce mix and turn the heat down to medium-low. Let it simmer for a few minutes until the sauce thickens and reduces to half, then set aside.

Your “wings” should be ready to toss them into the buffalo sauce until each piece is coated with the sauce evenly.

Sprinkle with chopped parsley and serve warm.

The cauliflower is tender on the inside and crispy on the outside. It is an excellent replacement for buffalo wings and can be made gluten-free as well. (Use chickpea flour)

You can also enhance the taste with extra chilli sauce, vegan sour cream, or any of your preferred dips. For me, however, I like them on their own.

If you’ve followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes!