These “wings” are similar to our Maple Sriracha Roasted Cauliflower, but have a crispy batter. If the transition to plant based eating is difficult because of foods you miss, this wing substitute will leave you satisfied and squash that wing craving.
- 1 cauliflower, cleaned and cut into wing size pieces (approx. 4 cups of florets)
- ½ cup nut or soy milk
- ½ cup water
- ¾ cup all-purpose flour (can sub gluten-free flour)
- 2 tsp garlic powder
- 1 tsp cumin
- 1 tsp of paprika
- ¼ tsp salt
- ¼ tsp ground pepper
- 1 cup hot sauce – whatever degree of hot you like
- 1 tbsp margarine
- Line baking sheet(s) with parchment paper. Preheat your oven to 425-450 F depending on your oven.
- Wash and cut cauliflower head into bite sized pieces/florets.
- Mix the milk, water, flour and spices in a medium mixing bowl (set aside the hot sauce and margarine for later). Mix until the batter is thick and is able to coat the cauliflower without dripping.
- Dip the cauliflower in the batter. You can do this one by one or in batches. Shake off excess batter before placing cauliflower on the baking sheet in a single layer.
- Bake for 20-25 minutes until golden brown, flipping the florets over half way through to get all sides golden brown and crispy.
- While the cauliflower is baking, get your buffalo wing sauce ready. In a small saucepan on low heat melt margarine and mix in hot sauce. Remove from the heat just as it starts to melt. Stir together and set aside.
- Once the cauliflower is done its first bake in the batter, remove them from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly. Return cauliflower to baking sheet and bake in the oven for another 20-25 minutes.
- Serve with your favorite dipping sauce.