Directions: |
Directions:1. Line baking sheet(s) with parchment paper
2. Preheat your oven to 450ºF
3. Wash and cut cauliflower head into bite sized pieces/florets
4. Mix all the ingredients (minus the earth balance and hot sauce, this is added separately!) into a mixing bowl
5. The batter shouldn't be so thick that it doesn't drip, but also not so thin that it doesn't coat or stick to the cauliflower
6. Dip each floret into the mixture and coat evenly. Tap off the excess a couple of times on the side of the bowl
7. Lay florets in an even layer on the parchment lined baking sheet without over crowding
8. Bake for 25 minutes until golden brown, flipping the florets over half way through to get all sides golden brown and crispy
9. While the cauliflower is baking get your wing sauce ready. In a small saucepan on low heat melt earth balance and mix in hot sauce
10. Remove from the heat just as it starts to melt
11. Stir together and set aside
12. If you're making salt & vinegar wings, melt the vegan butter and remove heat
13. Then stir in apple cider vinegar and water. You will sprinkle sea salt directly on the cauliflower wings after they've been coated with this sauce
14. Once the cauliflower is done it's first bake in the batter, remove them from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly
15. Then spread all the florets in wing sauce out onto the same baking sheet
16. Bake in the oven for another 25 minutes, flipping the florets over half way through |
This recipe for Buffalo Cauliflower Wings is from