Buffalo wings are not known for being the healthiest option, but these wings are different. If you’re like me and want to skip the meat and embrace a vegetarian diet, then I’ve got the answer for you. This recipe is perfect for anyone who enjoys a good tailgate party, but would prefer to maintain a (semi) healthy diet. I say “semi,” because there is the option for buffalo wings sauce which I believe entails butter?
I discovered this recipe from a fellow blogger during a recent conference. I was seeking recipes for kids (whom I’m sure will take to these like white on rice!), and she suggested a fun twist on Buffalo wings. I was sold instantly. Desiree Rodriquez is known as the Rican Vegan, and she delights in creating new and delicious ways to eat your vegetables.
Count me in! I love veggies but I do bore easily, so any new ideas are welcome in my book–and on my blog. I hope you enjoy!
Buffalo Cauliflower Wings
Total time: 1 hour
1 head cauliflower
½ cup non-dairy milk (almond or soy)
½ cup water
¾ cup all-purpose flour
2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon cumin
¼ teaspoon salt
1 cup hot sauce or buffalo wing sauce
Preheat oven to 425°F.
Line two baking sheets with parchment paper and set aside. Wash the cauliflower and cut the florets off the main stem of the cauliflower so that they resemble drumsticks and set aside. In a bowl mix the milk, water, flour garlic powder, paprika, cumin, and salt until it forms a batter. Dip the cauliflower florets in the batter, shake off the excess batter and place on the baking sheet in a single layer. Bake for 20 minutes turning the florets over halfway. Remove the cauliflower from the oven.
In another bowl pour the hot sauce and toss the florets in the sauce until each piece is coated in sauce. Return the florets to the baking sheet and continue cooking for another 20 minutes turning halfway through. Remove from the oven and serve with your favorite dipping sauce.