CAULIFLOWER BUFFALO WINGS WITH VEGAN RANCH DIP
CAULIFLOWER BUFFALO WINGS WITH VEGAN RANCH DIP
Ingredients
For the cauliflower buffalo wings:
1 small cauliflower head
3/4 cup all-purpose flour (use chickpea flour for a gluten-free version)
3/4 cup unsweetened almond or soy milk
1/4 cup of water
2 teaspoons of garlic powder
2 teaspoons of paprika powder
1 cup of panko breadcrumbs
1 cup of Frank's Red Hot Buffalo Wings Sauce
1 tablespoon of olive oil
For the vegan ranch dip:
1/2 cup vegan mayonnaise
1 teaspoon of dried dill
1 teaspoon of dried parsley
Instrctions
- Carefully cut the cauliflower into bite-sized florets.
- Combine all-purpose flour, vegetable milk, water, garlic power, paprika powder, salt, and black pepper in a large bowl. Stir until everything is well mixed.
- Dip the tubes into the batter so that they are fully coated.
- Roll them in the panko breadcrumbs. Skip this step for a gluten-free version. However, with the Panko breadcrumbs coating, they are much crispier.
- Line a baking sheet with parchment paper and place the cauliflower florets on the baking sheet. Don't put them on top of each other. Bake at 350 ° F for 25 minutes.
- Combine Frank's Red Hot Buffalo Wings Sauce with a tablespoon of olive oil and pour it over the baked cauliflower wings. Apply evenly from all sides by stirring several times.
- Place the coated buffalo wings back on a baking sheet lined with parchment paper. Bake again at 350 ° F for 20 minutes.
- For the vegan ranch sauce, mix the vegan mayonnaise with dried dill and parsley and stir well. Serve the freshly baked vegan cauliflower wings with the vegan ranch and enjoy! Sprinkle some chopped green onions and freshly chopped parsley over it if you like.
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