These Buffalo-style cauliflower wings are a snack that always triumphs and are very easy to prepare. In addition, our version does not carry gluten.
Preparation: 20 minutes Cooking: 40 minutes Total: 1 hour Servings: 6-8
Ingredients
1 cauliflower head
For the batter:
1 cup of vegetable milk, we use soy milk (250 ml)
3/4 cup flour, we use brown rice flour (120 g)
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon sweet paprika
1/8 teaspoon black pepper
For the Buffalo sauce:
1/2 cup of water (125 ml)
1/4 cup apple cider vinegar (4 tablespoons)
1/4 cup concentrated tomato (4 tablespoons)
2 tablespoons tamari or soy sauce
2 tablespoons tahini
2 teaspoons sweet paprika
2 teaspoons garlic powder
1/2 teaspoon cayenne powder
Instructions
Preheat the oven to 230ºC or 450ºF.
Wash the cauliflower, discard the leaves and the central stem and cut it into large pieces.
Mix the batter ingredients in a bowl until they are well integrated. Dip the cauliflower pieces in the batter and shake them a little to remove the excess.
Place the cauliflower wings on a baking sheet with baking paper and bake for 10 minutes on one side and then another 10 minutes on the other.
While we are going to prepare the Buffalo sauce. You can mix all the ingredients in a bowl, but I prefer to beat them so that it is a finer texture. Then pour the sauce into a bowl.
Dip all the cauliflower wings in the Buffalo sauce and shake them to remove the excess. Put them back on the tray and bake for 10 minutes on one side and another 10 minutes on the other or until golden brown.
Serve with vegan ranch dressing and a little chopped chives on top (optional).
You can store cauliflower wings in the fridge in an airtight container for about 5 days.
Notes
If you do not want to complicate your life you can buy the already made Buffalo sauce or simply mix spicy sauce with tahini.
You can use the type of vinegar you want, salt instead of tamari or soy sauce (although you may want 2 more tablespoons of water), extra virgin olive oil instead of tahini (you may have to pour less water) or Your favorite spices
The sauce is quite itchy, so I recommend that you add less cayenne at the beginning, try it and take more if you like it more spicy.
If you are one of those who do not support cauliflower, I encourage you to try this recipe because it is very rich. We can also do it with tofu, although you may have to reduce the baking time.
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