Gluten-Free Buffalo Cauliflower Wings
Ingredients
Buffalo cauliflower wings
- 1 head cauliflower, cut into florets with stems removed
- 1 cup brown rice flour
- 1 cup almond milk
- 1/4 cup hot buffalo sauce, plus 1/2 cup more for coating
- Salt and pepper, to taste
- 1/2 teaspoon paprika
Vegan ranch
- 2 tablespoons veganaise
- 1/2 cup cashew milk yogurt
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/2 teaspoon date syrup or maple/agave syrup
- 1 teaspoon fresh dill
- 2 teaspoons chopped fresh parsley
- Pinch of sea salt
Preparation
Preheat oven to 400 degrees Fahrenheit.
In a large bowl, combine brown rice flour, almond milk, 1/4 cup buffalo sauce, salt and pepper, and paprika to form a batter. If too thick, thin with additional almond milk one tablespoon at a time.
Add cauliflower to the bowl of batter and toss to coat.
Using a fork, transfer each floret to parchment-lined baking sheets, allowing excess batter to drip off, and space them an inch or two apart.
Bake for 25 minutes.
Meanwhile, warm the remaining buffalo sauce on the stove and prepare the ranch by combining all its ingredients.
Remove the cauliflower from the oven, toss with the warmed buffalo sauce, return to the baking sheets, and bake for another 20 minutes until crispy.
Remove from oven and toss with extra buffalo sauce if desired.
Serve with vegan ranch, celery, and carrots.
