The classic buffalo cauliflower wings, inspired by a gluten-free recipe from the Forks Over Knives cookbook. This recipe uses brown rice flour for a surprisingly good crunchy coating and a vegan buffalo sauce twist.
1.Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
2.Next, prepare batter. Mix dry ingredients together, and then add almond milk. Stir with a whisk or fork until well combined. You want the batter thick but pourable so it can stick to the cauliflower… if it is too runny, it won’t stick.
3.Once the oven is preheated, add cauliflower one at a time to the batter to coat. Shake off excess and place on baking sheet. Easiest done with a fork! Give each piece 1 inch of room.
4.Bake for 15 minutes then remove from oven.
In a bowl heat buffalo sauce with 2 tbsp vegan butter in microwave until butter melts in. Carefully dip each cauliflower into buffalo sauce then place back onto baking sheet. Bake for an additional 15-20 minutes! The second round of baking will make them extra crispy! Serve with vegan ranch or a creamy sauce ✨ .
