Buffalo and Lemon Pepper Cauliflower Wings
Ingredients
- 1 head cauliflower
- 3/4 cup chickpea flour
- 3/4 cup non-dairy milk
- plain rice puffs
- buffalo hot sauce
- vegan butter
- lemon pepper seasoning
Ranch dressing
- 2 cups vegan mayo
- 1/4 cup non-dairy milk (unsweetened)
- 3 tbsp apple cider vinegar
- 3 tbsp dill
- 1 tbsp salt
- 1 tbsp garlic and onion powder
Preparation
Preheat oven to 425°F.
Wash cauliflower and cut it into bite-sized pieces.
Mix chickpea flour and non-dairy milk to create a batter. It should be thick enough to stick to the cauliflower but not too thick to stir.
Crush rice puffs into a bowl with hands, aiming for an 80/20 ratio of crushed to whole puffs.
Drench the cauliflower bites in the batter, let excess drip off, then coat with the rice puffs.
Place on a baking sheet and bake for 25 minutes.
Remove from oven and let cool. Meanwhile, mix buffalo hot sauce with vegan butter and lemon pepper seasoning.
Divide the cauliflower into two batches and coat each in the sauce mixture. Place back on the pan and bake for another 25 minutes or until desired crispness.
In the last 20 minutes of cooking, make the ranch dressing by adding all ranch ingredients into a bowl and stirring. Taste and adjust seasoning if needed. Also, wash and cut up carrots and celery for serving.
