Units
Scale
Ingredients
- 1 large head of cauliflower (torn into small-medium sized chunks)
- 3 cups cornflakes (crushed)
- 1 1/2 tsp smoked paprika powder
- 1 1/2 tsp garlic granules
- 1 tsp onion powder
- salt + black pepper
- 1/2 cup water
- 1/2 cup all-purpose flour
- 2–5 tbsp olive oil
- 1/2 cup Franks hot sauce
- 75 g vegan butter (1/3 cup)
- 1/4 tsp cayenne powder (optional)
Tahini Ranch
- 1/2 cup tahini
- 2 tsp white miso paste
- 4 tbsp lemon juice or apple cider vinegar
- 1 tsp garlic powder
- 1/2 tsp onion powder
- salt and black pepper
- 1–2 tsp maple syrup
- 4 tsp dried parley or oregano
- water (just enough until you achieve a dipping consistency.)
Instructions
- Pre-heat oven to 230°C / 446°F and line a baking tray with parchment paper.
- Cauliflower Wings: In a bowl, whisk together flour, water, a tiny pinch of salt and black pepper. In another bowl, combine crushed cornflakes, garlic granules, onion granules, smoked paprika powder, salt and black pepper. Dip the cauliflower in the wet, and then into the dry. Using your clean hand, sprinkle and gently press the dry to help it stick. Pace onto the baking tray, brush with a generous amount of olive oil and bake for 15-20 minutes.
- Buffalo Sauce: Combine melted vegan butter with Franks hot sauce. Mix in the cayenne powder. Pour over the buffalo sauce and bake for a further 15-20 minutes or until crispy.
- Tahini Ranch: In a food processor, add tahini, lemon juice, white miso paste, maple syrup. garlic powder, onion powder, dried parley, salt and black pepper Give it a whizz together, then add in a little water at a time until you achieve a dipping consistency.
Nutrition
- Calories: 316
Find it online: https://cookingwithparita.com/recipe/buffalo-cauliflower-wings/