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Buffalo Cauliflower Wings

 

Buffalo Cauliflower Wings

My family does not watch sports or go to big games, but we do enjoy the food that’s sold at stadiums! These cauliflower “wings” are my vegan take on the American sports food classic -- we often enjoy them on Friday movie nights.

  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Allergens: Soy
  • Servings: 6

Ingredients

  • 1 cup all-purpose gluten-free flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 cup water (plus more as needed)
  • 1 head cauliflower (cut into florets)
  • 2 1/2 teaspoons toasted sesame oil (divided)
  • 1/2 inch ginger (minced)
  • 2-3 cloves garlic (minced)
  • 3 1/2 tablespoons agave nectar
  • 2 1/2 tablespoons soy sauce
  • 1 teaspoon rice vinegar
  • 2 tablespoons tomato paste
  • 1 teaspoon chili paste
  • Toasted sesame seeds (for garnish)
  • Chopped green onions (for garnish)

Instructions

  1. Preheat oven to 425 degrees F and line two large baking sheets with parchment paper.

  2. In a mixing bowl stir together flour, garlic powder, and salt. 

  3. Add 1 cup water and stir, then continue adding water 1 tablespoon at a time until a pancake batter consistency is reached. 

  4. Dip cauliflower florets one by one into the batter, gently shaking off extra, and place onto a baking sheet. Leave space between florets so they can get crispy. 

  5. Bake battered cauliflower for 20 minutes, rotate trays, then bake until crispy and browned (about 5-10 more minutes).

  6. While cauliflower is baking, heat 2 teaspoons of sesame oil in a small saucepan. 

  7. Add garlic and ginger, then saute over medium-low heat, stirring frequently until garlic and ginger are softened and fragrant (about 60-90 seconds).

  8. Add the rest of the sauce ingredients and stir well. 

  9. Continue cooking on medium-low heat, stirring frequently until sauce is bubbling and thickened slightly (about 5 minutes). 

  10. Turn heat to low and leave on burner, stirring occasionally to keep from sticking. 

  11. Stir in the remaining sesame oil just before mixing with cauliflower. 

  12. Once cauliflower is done baking, use a spatula to gently mix with sauce in a bowl or saucepan.

  13. Spread mixture back out on baking sheets and return to oven for 2-4 minutes to thicken sauce onto cauliflower. 

  14. Sprinkle with sesame seeds and chopped green onions.

BON APPÉTIT!