Description
A delicious, plant-based twist on traditional buffalo wings! These crispy cauliflower florets, coated in a savory batter and tossed in tangy buffalo sauce, deliver all the flavor without the meat.
Ingredients
Scale
- 1 medium head of cauliflower (about 4 cups florets)
- 1 cup all-purpose flour
- 1 cup cold water
- 1 cup plain breadcrumbs (panko preferred)
- ½ cup buffalo sauce (store-bought or homemade)
- 2 tbsp olive oil
Instructions
- Preheat Oven: Heat your oven to 450°F (232°C). Line two baking sheets with parchment paper or lightly grease them.
- Prepare Cauliflower: Wash and dry the cauliflower, then cut it into bite-sized florets. Set aside.
- Make Batter: In a bowl, whisk together 1 cup of flour and 1 cup of cold water until smooth.
- Coat Cauliflower: Dip each cauliflower floret in the batter, then roll in breadcrumbs until evenly coated. Arrange the coated florets on the baking sheet.
- Bake: Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.
- Toss in Buffalo Sauce: In a separate bowl, toss the baked cauliflower with buffalo sauce until fully coated. Serve immediately with celery sticks and ranch dressing if desired.
Notes
- Adjust the buffalo sauce to suit your spice level.
- You can use any cooking oil for roasting if you don’t have olive oil.
- For extra crunch, use panko breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 180
- Sugar: 4g
- Fat: 6g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g