Buffalo Cauliflower Wings & Dip

2015-03-29
  • Servings : 3
  • Prep Time : 10m
  • Cook Time : 45m
  • Ready In : 60m

Buffalo Wings are a comfort food for a lot of people, but they’re so easy to make vegan (not to mention healthier)! These are a great appetizer to serve on game day, or after a long day when you’re craving something spicy. There’s even a chunky ranch-inspired dip that you can throw together that helps cool down the spiciness if it’s a little too much for you.

Ingredients

  • 1 head cauliflower
  • 1/2 cup + 2 Tbs whole wheat flour (can sub gluten-free flour)
  • 1/2 cup water
  • 1 tsp garlic powder
  • 1/2 tsp onion powder (optional)
  • pinch salt
  • 1 tsp vegan butter or coconut oil
  • 1/2 cup hot sauce (or more for extra spice)
  • 1/2 cup vegan mayo
  • 1/8 cup almond milk
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • pinch salt and pepper
  • 1 tsp apple cider vinegar
  • 1 tsp dried parsley
  • 1/4 tsp dried dill
  • 1/4 cup raw cashews (optional) to make it a chunkier dressing

Method

Step 1

Preheat the oven to 450ºF. Meanwhile chop the cauliflower into "wing" sizes, or bite-sized pieces. Mix together the flour, water, garlic/onion powder and salt in a bowl. Toss the cauliflower pieces with this flour mixture, making sure to coat the pieces well. Add extra flour or water if necessary.

Step 2

Place the cauliflower on a prepared pan and cook for 8 minutes. Prepare the hot sauce coating by mixing the vegan butter/oil and hot sauce in a bowl. Toss the cauliflower and continue cooking on the pan for 8 more minutes.

Step 3

Remove the cauliflower from the oven and place into the hot sauce bowl. Coat each piece throughout (adding more hot sauce if desired) and cook again for 25-30 minutes in the oven, or until crispy.

Step 4

To prepare the dressing: blend the remaining ingredients (mayo, almond milk, powder, vinegar, and herbs) in a high speed blender or food processor. If you would like a chunkier consistency, add in the cashews and blend briefly. Add salt and pepper to taste, and refrigerate the mixture until the wings are ready.

Step 5

Remove the cauliflower from the oven and allow to cool for at least 5 minutes before serving. As an appetizer option, plate it on top some romaine lettuce alongside some cucumber or celery with the dip and enjoy!

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Comments (13)

  1. posted by Desireedanielle on April 6, 2015

    The amount of flour required is not specific.

      Reply
    • posted by Shannon on April 7, 2015

      Thank you, it has been modified!

        Reply
  2. posted by Supernana on April 14, 2015

    I made this last weekend and it does remind you of chicken wings but eat it that day they get a little soft the next day.

      Reply
  3. posted by Brittany Henry on April 21, 2015

    We made just the wings last time no dip, and they were fantastic! We used sweet baby rays buffalo sauce (not the most healthy thing) but they were so good we wished we had made double! I am trying the sauce tonight and so far it smells great (: Thanks for the recipe!

      Reply
    • posted by Shannon on April 21, 2015

      Hey Brittany, that’s wonderful to hear! This is a dish that I’m always wishing I made more of as well. Despite the spiciness, it sure doesn’t last long in our house!

        Reply
  4. posted by Charlotte Neph on April 22, 2015

    This, like most of your recipes, looks absolutely fantastic, but – also like many other recipes on the site – not all that ‘budget’ to me. It varies depending on location of course, but where I am things like almond milk, coconut oil and raw cashews are considered specialty products and are pretty expensive – as are things used in a lot of the other recipes like agave nectar, tahini, quinoa, miso and rice vinegar. The problem with most of them is that you can’t buy many of them in small quantities, and a large quantity might blow someone’s budget for half a week. Buying in bulk is usually cheaper of course, but people getting by on a temp job or benefits often get paid per week, and may not be able to splurge on a more expensive or bulk purchase without suffering for it for the rest of the week.

    Even the quite long list of more ‘ordinary’ ingredients in some of the other recipes can make them pretty expensive, despite each of the individual ingredients being relatively cheap.

    To me a truly ‘budget’ recipe would be things like the pasta, bean and tomato soup (http://plantbasedonabudget.com/recipe/pasta-bean-tomato-soup/) – not too many ingedients, no expensive ingredients. Might it be an idea in future to give recipes a budget-rating, so you could search the site for the really cheap ones?

      Reply
    • posted by Shannon on April 22, 2015

      Hi Charlotte, thank you for your feedback! This recipe is definitely more of a special occasion one, and you’re right that what is inexpensive varies between different people. Normally in our house, we always have things like non-dairy milk, raw nuts, and agave on hand but I understand that not everyone has a fully stocked pantry (especially if they are living alone on a tight budget). I will definitely keep that in mind for my future recipes!

        Reply
      • posted by Terrie Ann Schmearer on September 12, 2015

        If there is an Aldi store in your neighborhood you should see what you can find there. They are definitely increasing their product line. I’m finding coconut oil, maple syrup, flax seeds and chia seeds as well as almond milk there now. They have a line of organic products also that only have real foods in them, no chemicals. They are very, very reasonably priced.

          Reply
  5. posted by alillusion on May 31, 2016

    Making these for game night tonight! Have made them loads of times and they’re always a big hit! thanks for sharing such an amazing recipe!

      Reply
  6. posted by Mary on July 29, 2016

    I Was wondering if any kind of wing sauce would work for this recipe?

      Reply

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