Crispy Cauliflower Buffalo Wings
Ingredients
- 1 head of cauliflower, broken into florets (around 650-700g)
- 3/4 cup panko breadcrumbs (45g)
- 6 tbsp fine breadcrumbs (about 1/3 cup, 60g)
- 1/2 cup chickpea flour (60g)
- 3/4 cup water
Sauce
- 1/2 cup Frank’s Red Hot Sauce (or your choice of buffalo wing sauce)
- 2/3 stick of plant based butter
Preparation
Preheat oven to 425°F or set air fryer to appropriate temperature
In a bowl, mix chickpea flour and water to form a batter
Dip cauliflower florets in the batter, then coat with a mixture of panko and fine breadcrumbs
Bake or air fry the coated cauliflower until crispy and golden brown, about 20-25 minutes
For the sauce, melt the plant-based butter and stir in Frank’s Red Hot Sauce until well combined
Toss the cooked cauliflower in the sauce to coat evenly
Serve with celery sticks and vegan blue cheese or ranch dressing