Baked Buffalo Cauliflower Wings

Fiery and unbelievably irresistible. Try serving the wings with vegan mayo, garlicky aioli, or ranch dressing. 

  • Total Time: 50 minutes
  • Prep Time: 15 minutes
  • Yield: Serves 4

Ingredients

  • 1 cauliflower
  • 1/3 cup unsweetened dairy-free milk 
  • 1 teaspoon vegan apple cider vinegar
  • ½ cup cooking oil, plus extra for greasing
  • ¼ cup all-purpose flour
  • 1 Tablespoon cornstarch
  • 2 teaspoons sweet smoked paprika
  • 1 teaspoon dry mustard
  • 2 teaspoons garlic powder
  • ½ teaspoon salt
  • 2 cups panko bread crumbs
  • ½ cup vegan buffalo wing sauce or vegan hot sauce (we love Frank’s Red Hot)
  • freshly ground black pepper

Baked Cauliflower Wings

Directions

  1. Preheat the oven to 350°F. 
  2. Line a baking sheet with parchment paper and grease it lightly with oil.
  3. Remove the leaves from cauliflower and break it into fairly large (1½-2 inches) florets. 
  4. In a bowl, whisk the milk, vinegar, and 5 Tablespoons of the oil together. 
  5. In a large bowl, mix together the flours, sweet smoked paprika, dry mustard, garlic powder, salt, and plenty of pepper. 
  6. Stir wet ingredients into dry and mix to form a smooth, thick batter.
  7. Put the panko bread crumbs into a separate bowl. 
  8. Dip each floret into the thick batter and use your fingers to work it into the crevices. Scrape off any excess batter — each piece should be thoroughly coated, but not thickly. 
  9. Dip each floret into bread crumbs, rolling to coat it all over, then place on baking sheet. Repeat with the rest of the florets. 
  10. Whisk the remaining oil and the hot sauce together in another bowl and set aside.
  11. Bake florets for 15 minutes, turning once halfway through. 
  12. Using tongs, dip each floret in the hot sauce, turning to make sure all the bread crumbs are well coated in the sauce, then return it to the sheet. 
  13. Cook for another 20 minutes, turning twice, until cauliflower is just tender and coating is deep-red and crunchy.
  14. Put onto paper towels for 3-4 minutes to drain the excess oil.
  15. Let cool slightly before serving.

Note

About the Chefs

Rebecca John and Chantal

Rebecca Seal has written about food and drink for The Financial Times, The London Evening Standard, The Observer, and The Guardian, Red Magazine, and The Sunday Times. Her cookbooks include Istanbul: Recipes from the Heart of Turkey and Lisbon: Recipes from the Heart of Portugal, as well as LEON Happy Soups, which she co-authored with John Vincent. She is one of the food and drink experts on Channel 4’s (UK) Sunday Brunch. She believes that with the right skills, and just a bit of knowledge, everyone can eat well and hopes that her writing goes a little way towards helping that happen. She lives in London with her husband and two small daughters.

John Vincent is Co-Founder of LEON, which now has more than 55 restaurants including restaurants in Amsterdam, Utrecht, Oslo, and Washington, D.C. He wrote LEON Naturally Fast Food with Henry Dimbleby, LEON Family & Friends with Kay Plunkett-Hogge, LEON Happy Salads and LEON Fast & Free with Jane Baxter, and LEON Happy Soups and LEON Happy One-Pot Cooking with Rebecca Seal. He believes food has the power to delight, invigorate, and bring people together — like him, Rebecca, and Chantal.

Chantal Symons’ passion for cooking was ignited when, as a teenager, she was diagnosed as allergic to dairy, eggs, and wheat. She believes everyone should take joy and satisfaction from food, and so she specializes in free-from cooking. Chantal has worked as a personal chef, caterer, and restaurateur as well as in food product development. She is also a champion barbecuer and has won several competitions, including Jamie Oliver’s “Big Feastival.”

More in this category:

« Smoky Little Devils
  • Total Time: 50 minutes
  • Prep Time: 15 minutes
  • Yield: Serves 4
  • Ingredients:
    • 1 cauliflower
    • 1/3 cup unsweetened dairy-free milk 
    • 1 teaspoon vegan apple cider vinegar
    • ½ cup cooking oil, plus extra for greasing
    • ¼ cup all-purpose flour
    • 1 Tablespoon cornstarch
    • 2 teaspoons sweet smoked paprika
    • 1 teaspoon dry mustard
    • 2 teaspoons garlic powder
    • ½ teaspoon salt
    • 2 cups panko bread crumbs
    • ½ cup vegan buffalo wing sauce or vegan hot sauce (we love Frank’s Red Hot)
    • freshly ground black pepper

    Baked Cauliflower Wings

  • Directions:
    1. Preheat the oven to 350°F. 
    2. Line a baking sheet with parchment paper and grease it lightly with oil.
    3. Remove the leaves from cauliflower and break it into fairly large (1½-2 inches) florets. 
    4. In a bowl, whisk the milk, vinegar, and 5 Tablespoons of the oil together. 
    5. In a large bowl, mix together the flours, sweet smoked paprika, dry mustard, garlic powder, salt, and plenty of pepper. 
    6. Stir wet ingredients into dry and mix to form a smooth, thick batter.
    7. Put the panko bread crumbs into a separate bowl. 
    8. Dip each floret into the thick batter and use your fingers to work it into the crevices. Scrape off any excess batter — each piece should be thoroughly coated, but not thickly. 
    9. Dip each floret into bread crumbs, rolling to coat it all over, then place on baking sheet. Repeat with the rest of the florets. 
    10. Whisk the remaining oil and the hot sauce together in another bowl and set aside.
    11. Bake florets for 15 minutes, turning once halfway through. 
    12. Using tongs, dip each floret in the hot sauce, turning to make sure all the bread crumbs are well coated in the sauce, then return it to the sheet. 
    13. Cook for another 20 minutes, turning twice, until cauliflower is just tender and coating is deep-red and crunchy.
    14. Put onto paper towels for 3-4 minutes to drain the excess oil.
    15. Let cool slightly before serving.
  • Note:

    About the Chefs

    Rebecca John and Chantal

    Rebecca Seal has written about food and drink for The Financial Times, The London Evening Standard, The Observer, and The Guardian, Red Magazine, and The Sunday Times. Her cookbooks include Istanbul: Recipes from the Heart of Turkey and Lisbon: Recipes from the Heart of Portugal, as well as LEON Happy Soups, which she co-authored with John Vincent. She is one of the food and drink experts on Channel 4’s (UK) Sunday Brunch. She believes that with the right skills, and just a bit of knowledge, everyone can eat well and hopes that her writing goes a little way towards helping that happen. She lives in London with her husband and two small daughters.

    John Vincent is Co-Founder of LEON, which now has more than 55 restaurants including restaurants in Amsterdam, Utrecht, Oslo, and Washington, D.C. He wrote LEON Naturally Fast Food with Henry Dimbleby, LEON Family & Friends with Kay Plunkett-Hogge, LEON Happy Salads and LEON Fast & Free with Jane Baxter, and LEON Happy Soups and LEON Happy One-Pot Cooking with Rebecca Seal. He believes food has the power to delight, invigorate, and bring people together — like him, Rebecca, and Chantal.

    Chantal Symons’ passion for cooking was ignited when, as a teenager, she was diagnosed as allergic to dairy, eggs, and wheat. She believes everyone should take joy and satisfaction from food, and so she specializes in free-from cooking. Chantal has worked as a personal chef, caterer, and restaurateur as well as in food product development. She is also a champion barbecuer and has won several competitions, including Jamie Oliver’s “Big Feastival.”

  • Credit:

    Fiery and unbelievably irresistible. Try serving the wings with vegan mayo, garlicky aioli, or ranch dressing. 

 

 

 

 

 

 

 

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