Crispy Baked Vegan Buffalo Cauliflower Wings
These Crispy Baked Vegan Buffalo Cauliflower Wings are the perfect appetizer for sharing or served as a main dish! They are super simple to make, baked to crispy perfection and spicy!
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Servings: 4 Servings
Ingredients
- 1 Head of Cauliflower roughly 4 cups
Wet Batter
- ⅓ cup Unsweetened Plant Milk I used soy
- ½ tablespoon Apple Cider Vinegar
- 2 tablespoons All Purpose Flour
Dry Batter
- ½ cup Panko Breadcrumbs
- ¼ cup Ground Cornmeal or more breadcrumbs
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ¼ teaspoon Smoked Paprika
Remaining Ingredients
- ½ cup Buffalo Sauce homemade or store-bought
Instructions
- Preheat the oven to 450F.
- Break the head of cauliflower in to bite-sized florets. Be sure not to make them too small or they will overcook or burn. You need roughly 4 cups of cauliflower- save the remaining cauliflower for another recipe.
- Mix together the wet ingredients by whisking together the unsweetened plant milk and apple cider vinegar. Allow to sit for a few minutes to curdle and become buttermilk. Then, whisk in the all purpose flour. Set aside.
- Mix together the dry ingredients by adding the breadcrumbs, cornmeal and seasonings in a separate bowl.
- Dip each cauliflower piece in to the wet mixture and then coat in to the dry. I recommend using one hand for the dry and one for the wet so that the dry mixture doesn't get crumbly- this will make it harder for the batter to stick.
- Place each breaded cauliflower floret on a parchment lined baking tray and bake for 25 minutes, flipping halfway. Once the cauliflower is crispy and golden brown, toss in the buffalo sauce and bake for a remaining 5 to 8 minutes. Serve and enjoy.
Notes
Note: If you want the cauliflower wings to stay as crispy as possible, you can opt to serve the buffalo sauce on the side.
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