Crispy, oil free cauliflower wing recipe. Makes the perfect vegan appetizer or easy side dish. With two recipes in one, there is something for everyone. Spicy buffalo cauliflower savoury wings and salt and vinegar winhs. A fun vegan and gluten free recipe!
2cupsgluten free flourbob's red mill 1-to-1 for best texture or chickpea flour
4tbspvegan butterroom temperature
1tbspsoy saucegluten free
Salt and vinegar sauce
1cup white vinegar
Preheat your oven to 450 degrees. Then separate your cauliflower into small florets. I try and follow the stem so that the florets don’t fall apart. Then in a large bowl mix the ingredients for the batter (flour, water, garlic powder). Add the cauliflower into the batter bowl and mix with a large spoon (or your hands).
Using your fingers rub each floret and shake of any excess batter. Place cut side down onto an lightly oiled baking pan. Then bake for 15 minutes.
Meanwhile into 2 medium-sized bowls mix each sauce. Then using an oven mitt remove the cauliflower from the oven. Dip the florets into EITHER sauce. I usually do half and half. Then place them back onto the baking pan, shaking off any excess sauce.NOTE: if you find the salt (for the salt and vinegar sauce) just sinks to the bottom, then just sprinkle salt overtop the wings after you dip them into the vinegar.
Bake them for another 5-8 minutes. They will be golden brown. You can also broil them for the last minute but keep a close eye if you choose to do this as they burn easily!You can serve the buffalo cauliflower with a cilantro- cashew sauce. The recipe for it is in this post for an easy Moroccan stew.