Vegan Buffalo Cauliflower Wings with Garlic Mayo
Ingredients
- 1 cauliflower head
- 1 cup all-purpose flour
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1/4 tsp ground pepper
- 1 cup unsweetened soy milk
- 2 tbsp olive oil
- 1/2 cup Frank’s Red Hot Sauce
- 1/3 cup vegan mayonnaise
- 1 1/2 tsp lime juice
- 1 tsp garlic powder
- 1 tsp maple syrup
- Salt and pepper to taste
- 1 chopped green onion for garnish
Preparation
Preheat the oven to 450˚F (230˚C) and line a baking sheet with parchment paper.
In a large bowl, combine flour, garlic powder, onion powder, paprika, salt, pepper, and soy milk to make the batter.
Break the cauliflower head into florets and dip each floret into the batter, ensuring even coating.
Arrange the coated cauliflower on the baking sheet and bake for 20 minutes, flipping halfway through.
In a small saucepan, mix olive oil and Frank's RedHot Sauce, bring to a boil, then simmer for 2 minutes.
Brush the buffalo sauce onto the cauliflower and bake for an additional 20 minutes.
For the Garlic Mayo, mix vegan mayonnaise, lime juice, garlic powder, maple syrup, salt, and pepper in a bowl.
Transfer the Garlic Mayo to a ramekin and garnish with chopped green onions.