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Vegan Cauli Buffalo Hot Wings

Vegan Cauli Buffalo Hot Wings

Vegan Cauli Buffalo Hot Wings Done 3 ways!

Author: Amanda Tonis - @thenoshingfox

Recipe type: Appetizer

Serves: 2-4

  • Far Left:  Ghost Pepper & Tamarind Hot Wings (oven baked) — ***Spicy***
  • Middle:  Crispy Popcorn Cauli Bites (plain) — ***Non-Spicy***
  • Far Right:  Habanero & Carrot Sweet and Spicy Cauli Wings (oven baked) — ***Sweet and Spicy***

2 bonus dipping sauces:
- Maple and Pumpkin Mustard (vegan spin on honey mustard)
- Vegan Ranch

____________________________________________________________________

 Version 1

Ghost Pepper & Tamarind Hot Wings with Vegan Ranch Dip

Ingredients:

  • 1 Medium-Large Head of Cauliflower

Batter:

  • 1/2 C Unbleached Flour
  • 1 C Water
  • 1 Tbsp Baking Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Pink Himalayan Salt
  • 1/4 tsp Black Pepper

Glaze:

Vegan Ranch Dip:

  • 1/2 C Vegan Mayo
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Chives (fresh or dried)
  • 1/2 tsp Dill (fresh or dried)
  • 1/2 tsp Parsley (fresh or dried)
  • 1/2 Apple Cider Vinegar (or Lemon Juice)
  • 1 tsp Non-Dairy Milk

Directions:

  • Pre-Heat oven to 450℉
  • Cut (washed and dried) cauliflower into bit-sized, chicken wing sized hunks — set aside
  • Gently heat Ghost Pepper & Tamarind Sauce into a small sauce pan on the stove over medium-low heat — once heated, add vegan butter and stir until melted and well-combined. Set aside.
  • In a medium bowl, combine remaining ingredients, creating a batter
  • Dunk cauliflower pieces into the batter and place on a parchment paper lined, or lightly greased baking sheet.  Bake for 15 minutes, or until lightly golden
  • Next, dunk cauliflower into the sauce/butter mixture and return to baking sheet. Bake for about 15 - 20 minutes
  • While the cauli finishes  cooking, mix together all the vegan ranch ingredients until well combined. Pour into a small serving dish and set aside.
  • Once done baking, set aside and let cool for about 5- 10 minutes.  Plate up everything and enjoy! 
***Optional: Pour remaining hot sauce mixture onto finished cauli wings, or use as a dip 
____________________________________________________________________

 Version 2

Crispy Popcorn Cauliflower Bites (Plain, non-spicy) with Maple Pumpkin Mustard Dip

Ingredients:

  • 1/4 C Oil (any high heat oil will do)
  • 1 Medium-Large Head of Cauliflower

Batter (WET):

  • 1/2 C Unbleached Flour
  • 1 C Water
  • 1 Tbsp Baking Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Pink Himalayan Salt
  • 1/4 tsp Black Pepper

Breading (DRY):

(Same as Batter, minus the water)

  • 1/2 C Unbleached Flour
  • 1 Tbsp Baking Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Pink Himalayan Salt
  • 1/4 tsp Black Pepper

Maple Pumpkin Mustard Dipping Sauce:

  • 1/2 C Pumpkin Mustard
  • 2 Tbsp Pure Maple Syrup
  • 2 tsp Vegan Mayo
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Turmeric (ground)
  • Pinch of Pink Himalayan Salt and Black Pepper (to taste)

Directions:

  • Pre-Heat oven to 450℉
  • Cut (washed and dried) cauliflower into bit-sized, chicken wing sized hunks — set aside
  • In a medium bowl, combine the wet batter ingredients, mix until smooth. Set aside.
  • In another medium bowl, combine the dry breading ingredients until well incorporated
  • Dunk cauliflower pieces into the wet batter, then dredge in the dry mixture. Tap excess dry mixture off.
  • Next, place cauliflower pieces on a parchment paper lined, or lightly greased baking sheet.  Bake for 15 minutes, or until lightly golden
  • While the cauliflower par-bakes in the oven, heat oil in a a wide pan over medium-high heat
  • After baking, transfer cauliflower pieces to the hot oil, carefully and not too many at a time.  Flip over so al sides get fried. Fry until cauliflower is golden and crispy.
  • Once finished frying, transfer to a cooling rack lined with paper towels to soak up excess oil as they cool down.
  • For the dipping sauce, whisk together the pumpkin mustard, spices, and maple syrup until well combined. Pour into a small serving dish.
  • Plate everything up and enjoy!

____________________________________________________________________

Version 3

Habanero & Carrot Sweet & Spicy Cauliflower Wings

Ingredients:

  • 1/4 C Oil (any high heat oil will do)
  • 1 Medium-Large Head of Cauliflower

 Batter (WET):

  • 1/2 C Unbleached Flour
  • 1 C Water
  • 1 Tbsp Baking Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Pink Himalayan Salt
  • 1/4 tsp Black Pepper

Breading (DRY):

(Same as Batter, minus the water)

  • 1 Medium-Large Head of Cauliflower
  • 1/2 C Unbleached Flour
  • 1 Tbsp Baking Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Pink Himalayan Salt
  • 1/4 tsp Black Pepper

Sweet & Spicy Glaze:

  • 1/2 C Habanero & Carrot hot sauce
  • 1/3 C Pure Maple Syrup
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Ginger (ground)
  • 1/4 tsp Cloves (ground)
  • 1/4 tsp Chili Powder

Directions:

  • Pre-Heat oven to 450℉
  • Cut (washed and dried) cauliflower into bit-sized, chicken wing sized hunks — set aside
  • In a medium bowl, combine the wet batter ingredients, mix until smooth. Set aside.
  • In another medium bowl, combine the dry breading ingredients until well incorporated
  • Dunk cauliflower pieces into the wet batter, then dredge in the dry mixture. Tap excess dry mixture off.
  • Next, place cauliflower pieces on a parchment paper lined, or lightly greased baking sheet.  Bake for 15 minutes, or until lightly golden
  • While the cauliflower par-bakes in the oven, heat oil in a a wide pan over medium-high heat
  • After baking, transfer cauliflower pieces to the hot oil, carefully and be careful to not over-crowd the pan.  Occasionally flip over so all sides get fried. Fry until cauliflower is golden and crispy.
  • Once finished frying, transfer to a cooling rack lined with paper towels to soak up excess oil as they cool down.
  • Raise oven temperature to 500℉ (Broil)
  • In a medium bowl, whisk glaze ingredients until well combined
  • Once cooled a little bit, dunk cauli pieces into glaze mixture and place onto a parchment lined or lightly greased baking sheet and let broil until the glaze begins to bubbles/caramelize (~2–-4 minutes) 
  • ***Keep a close eye on them at this point, they can easily get burned at this s
  • tage***
  • Once caramelized, remove from oven and let cool for about 5-10 minutes. Plate up everything and enjoy!

 

Recipe Credits: @thenoshingfox



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