Easy Healthy Vegan Oil & Gluten-Free Buffalo Wings
These Vegan Buffalo Cauliflower Wings are absolutely the BEST! Soft, crispy, and spicy all at once.
Ingredients
- 1 cauliflower cut into small bite-sized florets
- 1/2 cup/60g brown rice flour or flour of choice if not avoiding gluten
- 1 tsp garlic powder
- 1 tsp onion powder
- 1.5 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 3/4 cup/340g unsweetened cashew milk or milk of choice I used Coconut milk
- Buffalo Wing Sauce Ingredients :
- 1/2 cup/118g water
- 1/4 cup/59g white vinegar
- 1 tsp paprika
- 1 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 tsp sea salt
- 3 tbsp tomato paste
- Optional Dipping Sauce:
- 5 tablespoons of plain coconut yogurt
- 1 big clove of garlic minced
- 1/2 teaspoon of dill
- 1/4 teaspoon of lemon juice
- pinch of salt
Instructions
- Prepare the dressing: Add all the ingredients in a bowl and mix. Refrigerate until needed.
- Line a baking tray with parchment paper and preheat your oven to 450/200C degrees F. Place your cut up cauliflower in a large bowl. Then in a separate bowl, combine your flour and all the seasonings and mix to combine. Then add the milk and mix well to make your batter. Now pour the batter into your bowl with the cauliflower and mix well to evenly coat each piece.
- Place your coated cauliflower on your prepared baking tray, one at a time, in a single layer, and bake for 20 minutes. Flip once at the halfway point.
- Meanwhile, prepare your buffalo wing sauce by adding all its ingredients to a small saucepan. Whisk to combine and simmer over medium heat 3-5 minutes, allowing the flavors to combine. Remove the cauliflower from the oven, and coat the bites in your buffalo sauce. I use a silicone brush to brush each piece of cauliflower with a generous amount of the sauce.
- Then return to the oven for 10-15 minutes, flipping once halfway through. Serve with the yogurt dip if you like.
- Leftovers can be stored in the refrigerator for 3-4 days and reheat in the oven or toaster oven.
Notes
If using Air Fryer:
Instructions: Place your cut up cauliflower in a large bowl. Then in a separate bowl, combine your flour and all the seasonings and mix to combine. Then add the milk and mix well to make your batter. Now pour the batter into your bowl with the cauliflower and mix well to evenly coat each piece. Place your coated cauliflower into your crisp basket, inside the Ninja Foodi appliance. Then set it to air fry at 390 degrees F for 20 minutes. Close the lid. Meanwhile, prepare your buffalo wing sauce. When the timer is complete, open the lid and using oven mitts, lift the crisp basket from the Air fryer and shake gently. This will ensure your pieces are not stuck together. Return the basket and coat your cauliflower in the buffalo sauce. Pour it over and spread with a silicone brush to evenly coat them. Then close the lid and set the timer for an additional 15 minutes, but start checking around the 10-minute mark. Cook time will vary according to floret size. Leftovers can be stored in the refrigerator for 3-4 days and reheat in the oven or toaster oven.
Instructions: Place your cut up cauliflower in a large bowl. Then in a separate bowl, combine your flour and all the seasonings and mix to combine. Then add the milk and mix well to make your batter. Now pour the batter into your bowl with the cauliflower and mix well to evenly coat each piece. Place your coated cauliflower into your crisp basket, inside the Ninja Foodi appliance. Then set it to air fry at 390 degrees F for 20 minutes. Close the lid. Meanwhile, prepare your buffalo wing sauce. When the timer is complete, open the lid and using oven mitts, lift the crisp basket from the Air fryer and shake gently. This will ensure your pieces are not stuck together. Return the basket and coat your cauliflower in the buffalo sauce. Pour it over and spread with a silicone brush to evenly coat them. Then close the lid and set the timer for an additional 15 minutes, but start checking around the 10-minute mark. Cook time will vary according to floret size. Leftovers can be stored in the refrigerator for 3-4 days and reheat in the oven or toaster oven.
Nutrition
Calories: 160kcal
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