Vegan Cauliflower Buffalo Wings
Healthy Super Bowl recipe? Yes, please!
Ingredients:
- Cooking spray
- 1 ¼ cups unsweetened plain almond milk
- 1 cup all-purpose flour
- ½ teaspoon cayenne pepper
- 2 tablespoons garlic powder, plus 1/2 teaspoon, divided
- 2 tablespoons onion powder, plus 1/2 teaspoon, divided
- 1 ¼ teaspoons ground pepper, divided
- 8 cups cauliflower florets (from 1 medium head)
- 2 cups panko breadcrumbs
- ¼ cup vegan mayonnaise
- 2 tablespoons chopped fresh dill
- 1 tablespoon cider vinegar
- 3 ½ tablespoons Buffalo-style hot sauce (such as Frank’s RedHot)
- ¼ cup celery leaves (Optional)
Directions:
-
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; coat with cooking spray. Whisk almond milk, flour, cayenne, 2 tablespoons garlic powder, 2 tablespoons onion powder and 1 teaspoon pepper in a large bowl to form a loose batter. Add cauliflower; toss well to coat.
-
Place panko in another large bowl. Using a slotted spoon, remove the cauliflower from the batter, letting excess drip off. Add the cauliflower to the panko; toss to coat. Arrange the breaded cauliflower on the prepared pan; coat the cauliflower liberally with cooking spray. Bake until golden brown, 35 to 40 minutes.
-
Meanwhile, whisk mayonnaise, dill, vinegar and the remaining 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/4 teaspoon pepper in a small bowl.
-
Arrange the cauliflower on a platter; drizzle with hot sauce. Drizzle the dressing over the cauliflower. Sprinkle with celery leaves, if desired.
