Ingredients:

  • 1 large head cauliflower, cut into bite-sized florets (approximately 800g / 28 ounces)
  • 1 cup all-purpose flour (120g / 4.2 ounces)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup unsweetened plant-based milk (240ml / 8 fluid ounces), such as almond or soy
  • 1 tablespoon apple cider vinegar
  • 1 cup panko breadcrumbs (40g / 1.4 ounces)
  • 1/2 cup hot sauce (120ml / 4 fluid ounces), such as Frank's RedHot
  • 1/4 cup unsalted vegan butter (60g / 2 ounces)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Worcestershire sauce substitute (e.g., soy sauce, tamari, or vegan Worcestershire sauce)
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)

Instructions:

  1. Wash and cut the cauliflower into bite-sized florets.
  2. In a large bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, salt, and pepper.
  3. Stir apple cider vinegar into the plant-based milk and let sit for 5 minutes.
  4. Whisk the 'buttermilk' into the flour mixture until smooth.
  5. Dip each cauliflower floret into the batter, allowing excess to drip off, then dredge in the panko breadcrumbs, pressing to adhere.
  6. Arrange the breaded cauliflower florets on a baking sheet lined with parchment paper. Bake at 425°F (220°C) for 20-25 minutes, flipping halfway, until golden brown and crispy. (Alternatively, shallow fry in hot oil until golden and crispy.)
  7. While the cauliflower is baking, melt the vegan butter in a small saucepan over medium heat. Stir in the hot sauce, apple cider vinegar, garlic powder, Worcestershire sauce substitute, and cayenne pepper (if using). Simmer for 2-3 minutes, stirring occasionally, until slightly thickened.
  8. Remove the cauliflower from the oven. Toss the baked Crispy Buffalo Cauliflower Wings in the buffalo sauce until evenly coated.
  9. Serve hot with your favorite dipping sauces.