Fancy, Spicy Buffalo Cauliflower Wings
I wasn't ever really a hot sauce type of person. I do like spicy things but I just wasn't one of those people that loved spicy any/everything. But when I had spicy cauliflower out at an Indian restaurant one night I thought "WOW", this I have to make for myself :-)
Buffalo cauliflower is a great appetizer or a game day snack or, if you're like me, your entire dinner. And, since they take only about 30 minutes to make, you can have these just about any night :-)
1 head of cauliflower
1 cup flour
1 cup almond milk (or whatever you have hanging around)
2 tsp garlic powder
1 tsp dried minced onion
1/4 tsp pepper
1/4 tsp crushed red pepper
Ingredients (buffalo sauce)
1/2 cup Franks Red Hot
1 Tbs butter
2 tsp vegan honey
2 tsp Kala Namak
Cut the florets off of the cauliflower head and put into a large mixing bowl. In a smaller mixing bowl add all the batter ingredients and whisk together until there are no lumps. It'll be about the consistency of pancake batter.
Once the batter is mixed, pour it into the bowl with the florets. Mix the batter and florets together until all the florets are well coated.
Now is the time to turn on the oven; set it to 450 degrees. While the oven is heating up spread out the coated cauliflower florets on a parchment-lined baking sheet. When the oven is ready, pop the baking sheet in on the middle rack. Cook the florets for a total of about 14 minutes for the first round, turning the florets halfway through.
While the florets are cooking, mix together the buffalo sauce ingredients in a small bowl. When you pull the baking tray out after the first round of cooking, use a basting blush to cover the florets in the buffalo sauce. If you don't have a basting brush you can use a spoon to drizzle the buffalo sauce on.
Once you've got the buffalo sauce on the florets put them back in the oven (move them to the top rack) for the second round of cooking—this time about 6–8 minutes.
Serve with ranch dressing and enjoy!