Cauliflower Buffalo Wings

One of THE BEST Vegetarian/Vegan Cauliflower Buffalo Wings you'll ever have.

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Servings: 4

Prep Time: 00:25

Cook Time: 00:35

For Wings

1 small to medium head cauliflower, cut into florets

3 eggs, beaten (check below for vegan subs)

1 1/4 cups panko bread crumbs (may use a gluten free bread crumb if needed)

1/2 cup grated parmesan cheese (use vegan sub or omit)

1 teaspoon paprika

1 teaspoon salt + pepper

1/4 cup sriracha or

1/2 (use cup if u want extremely spicy)

1/4 cup hot sauce

6 tablespoon butter melted (use vegan butter or olive oil)

1 teaspoon fish sauce (or soy sauce)

For Ranch Dip

1 cup avocado oil mayonnaise

11/2 tsp lime juice or 1/2 tsp apple cider vinegar

1/2 tsp onion powder (slightly adjust to taste)

1/2 tsp garlic powder (slightly adjust to taste)

2 tbsp fresh dill

1 1/2 tbsp fresh parsley

salt and pepper, to taste.


1Preheat the oven to 400 degrees F. Line a large cookie sheet with parchment paper. Lightly spray the paper with olive oil.

2Crack eggs into to a bowl and beat. In another separate bowl combine the bread crumbs, parmesan (if using), paprika, salt and pepper.

3Dip a few cauliflower florets in the egg and then add to the bread crumbs. Cover the cauliflower completely in the bread crumbs.

4Place on the prepared baking sheet until you’ve used up all the florets. Bake for 25 minutes, turning the cauliflower halfway through cooking.

5Meanwhile, whisk together the sriracha, hot sauce, olive oil and fish sauce (or soy sauce) until smooth.

6Once the cauliflower florets are done roasting, gently toss with the sriracha buffalo sauce and then place them all on the baking sheet again. Let them cook some more in the oven for about 5-8 minutes. Then, turn to broil and leaving the oven door slightly open, let your wings crisp a little more for around 2-3 minutes.

7For dressing, blend all dressing ingredients together.

8Serve on a plate and garnish with fresh cilantro or parsley. Serve with the ranch dip.

Additional Notes

Vegan substitutes: Instead of 3 eggs, use 3/4 cup full fat canned coconut milk. Instead of fish sauce, use soy sauce. Feel free to serve extra veggies on side to enjoy with dip!

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