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The Best Buffalo Cauliflower Recipe.

Buffalo Cauliflower Wings

The best buffalo cauliflower wings you'll ever have!

Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 people

Ingredients

  • 1 Head Cauliflower Fresh
  • 3/4 Cup All Purpose Flour
  • 1 Cup Almond Milk
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Pink Himalayan Sea Salt
  • 1/2 Teaspoon Black Pepper
  • 1 Tablespoon Hot Hatch Chile Powder
  • 3 Cups Panko Bread Crumbs
  • 1 Cup Cayenne Pepper Hot Sauce
  • 1/2 Cup Vegan Butter, cut into 8 pats.

Instructions

  1. Wash the cauliflower and cut into florets, and make sure you have a large cookie tray handy.

  2. In a large bowl, mix the flour, garlic powder, sea salt, pepper, and hot Hatch chile powder until you have a smooth mixture.  In a large shallow bowl, pour in 1 cup of the panko bread crumbs.

  3. Place the cauliflower in the wet mixture, a few pieces at a time, coating thoroughly.  Shake off any dripping batter before placing the pieces into the panko bread crumbs.  Coat thoroughly, and place on the cookie sheet.

  4. Repeat until all the cauliflower is breaded, and place the cookie sheet in the refrigerator while you heat the deep fryer and make the sauce.

  5. Heat your deep fryer to 375°F.  Heat a small saucepan over low heat, and add the cayenne pepper hot sauce, and butter.  Stir until the butter melts, and keep over very low heat.

  6. When the deep fryer is ready, remove the cauliflower from the refrigerator.  Fry in small batches, about 6-7 pieces at a time as to not over-crowd the oil, which could drop the temperature too low, causing a soggy cauliflower. 

  7. Fry for about 4 minutes, turning occasionally, until they are golden brown. 

  8. Have a very large bowl handy, and place the freshly fried cauliflower directly from the fryer to the bowl.  Quickly ladle just a bit of sauce, about 3-4  tablespoons over the top of the cauliflower, and flip once.  It's fine if the cauliflower isn't fully coated - this will prevent them from becoming very soggy. 

  9. Remove to a paper towel lined plate to drain off any excess oil, and repeat with the rest of the cauliflower.  Replace the paper towels if they become saturated with oil.  Carefully plate on a serving platter, and serve with your favorite dressing and celery sticks!

Recipe Notes

If you don't want the super-duper crispiness of a deep fry, and wanted to go a healthier route, you can bake these. Pre-heat your oven to 400°F. Follow the recipe exactly the same way, except add 3 tablespoons of olive oil to the panko breadcrumbs in a large bowl, and mix well. After dredging the cauliflower in the wet batter, coat them with the oiled breadcrumbs. Place on a cookie sheet and bake for 10-15 minutes, or until golden brown, and then drizzle them with the buttered hot sauce right on the pan. Flip once, and serve immediately!