Cauliflower Buffalo Wings with Vegan Ranch Dip
Delicious cauliflower buffalo wings served with a flavorful vegan ranch dip, perfect for any occasion.
Equipment
- baking sheet
- large bowl
- whisk
Ingredients
For the cauliflower buffalo wings
- 1 small head cauliflower
- 0.75 cup all-purpose flour use chickpea flour for gluten-free option
- 0.75 cup unsweetened almond or soy milk
- 0.25 cup water
- 2 teaspoons garlic powder
- 2 teaspoons paprika powder
- 1 cup panko bread crumbs
- 1 cup Frank's Red Hot Buffalo Wings sauce
- 1 tablespoon olive oil
For the vegan ranch dip
- 0.5 cup vegan mayonnaise
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
Instructions
Instructions for Cauliflower Buffalo Wings
- Carefully cut the cauliflower into bite-sized florets.
- In a large bowl, combine the all-purpose flour, the plant-based milk, the water, the garlic power, the paprika powder, and stir until well combined.
- Dip the florets into the batter, so they're completely coated.
- Roll them in the panko breadcrumbs. Omit this step for a gluten-free version.
- Line a baking sheet with parchment paper and lay the cauliflower florets on the baking sheet. Bake for 25 minutes at 350 °F.
- Combine Frank's Red Hot Buffalo Wings sauce with a tablespoon of olive oil and pour it over the baked cauliflower wings. Coat them well.
- Put the coated buffalo wings back on a baking sheet and bake again for 20 minutes at 350 °F.
- For the vegan ranch sauce, combine the vegan mayonnaise with dried dill and parsley and stir until well combined. Serve the freshly baked wings with the ranch dip and enjoy!
Notes
Optionally top with chopped green onions and freshly chopped parsley before serving.
Nutrition
Serving: 4wingsCalories: 246kcalCarbohydrates: 35gProtein: 6gFat: 23gSaturated Fat: 2gSodium: 2192mgPotassium: 270mgFiber: 2gSugar: 2gVitamin A: 15IUVitamin C: 31.9mgCalcium: 106mgIron: 2.3mg
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