Hot wings, they were one of my favorite things to eat before I transitioned. If you've followed my blog for a bit you've probably noticed that I love to create dishes that remind me of some of my favorite foods of old; with a cholesterol free twist. Cauliflower buffalo bites are nothing new to vegans, there are a million recipes to be had, but as they say, "The secret's in the sauce!" Yes, the sauce.
Back when I catered, we sold pounds and pounds of wings. From lemon pepper, to soy glazed ginger, to barbecue, they were all a big hit because we took special care to create unique sauces. Now, cauliflower is great on its own, but dipped in a zesty buffalo sauce...well who could resist? Warning, if you aren't into spicy things, this recipe is NOT for you, but if you want a little spice in your life, you're about to get just that :). To be honest, these wings are spicy but not overwhelmingly hot, so don't worry about your tastebuds being burned to oblivion🔥🔥🔥
So here we go! The world's best Cauliflower Buffalo Bites!
Cauliflower Buffalo Bites
1 medium head of cauliflower
1 cup all purpose flour (for gluten free, use chickpea flower)
1 tsp granulated garlic
1 tsp granulated onion
1/2 tsp Himalayan sea salt
1/4 tsp cracked black pepper
1/4 tsp baking powder
1/2 cup of nut milk
1/2 cup Sriracha
1/4 cup your favorite hot sauce
2 tbsp vegan butter
2 tbsp fresh squeezed lemon juice
In a small saucepan, combine Sriracha, hot sauce, vegan butter, and lemon juice over medium heat, stirring until the butter is melted. Bring mixture to a boil, then reduce heat to a light simmer.
Preheat oil in a pan on a medium/high heat. Rinse cauliflower florets, then cut off of stalk into bite sized pieces and set aside. In a small medium bowl combine flour, baking powder, and spices. Dip cauliflower pieces into milk, then flour to coat. Place in oil and fry for 2-3 minutes or just until cauliflower is tender, but not soggy. Remove from oil and place on a paper towel to drain.
*note, if you prefer not to fry the cauliflower, combine nut milk with flower mixture, adding more nut milk to create the consistency of pancake batter, dip the cauliflower, then place on a baking sheet lined with parchment paper and bake at 425 for 15-20 minutes.