Vegan Cauliflower Buffalo Wings with Homemade Ranch Dip
Ingredients
- One medium-sized head of cauliflower
- 1 cup almond milk
- 1 tsp apple cider vinegar
- 3/4 cup all-purpose flour
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp fine sea salt
- 2 tbsp melted coconut oil
- 1/3 cup buffalo sauce
Ranch Dip
- 1/2 cup coconut yogurt
- 1/2 tsp apple cider vinegar
- 1/2 tsp dried dill
- 1/2 tsp onion powder
- 1/4 tsp fine sea salt
- Pinch of paprika
- Pinch of pepper
Preparation
Preheat the oven to 375°F/190°C and line a large baking sheet with parchment paper. Chop the cauliflower head into bite-sized florets and set aside.
In a small bowl, mix almond milk and apple cider vinegar to create buttermilk. Set aside.
In a separate small mixing bowl, combine flour, paprika, onion powder, garlic powder, and salt. Add the buttermilk and whisk to combine.
Dip each cauliflower floret into the batter, making sure to coat it thoroughly. Use a spoon to scoop the batter into the crevices. Place the coated florets on the prepared baking tray, spacing them out evenly.
Bake for 20 minutes, then flip the florets over to bake the other side for even cooking. Bake for an additional 20 minutes.
In a large mixing bowl, combine melted coconut oil and buffalo sauce to make the buffalo sauce. Mix until smooth and well combined. Set aside.
In a small bowl, combine coconut yogurt, apple cider vinegar, dried dill, onion powder, sea salt, paprika, and pepper to make the ranch dip. Mix well to combine.
Once the cauliflower florets are crispy and baked, transfer them to the mixing bowl with the buffalo sauce. Gently toss to coat the florets in the sauce. Transfer the coated florets to a serving platter.
Serve the cauliflower buffalo wings with the homemade ranch dip for dipping.