Vegan Cauliflower Buffalo ‘Wings’

Last modified on October 13th, 2015 at 3:11 pm

Cauliflower Buffalo Wings (Credit: Jaime Hall)

This perfect hot wing alternative will leave vegans satisfied and meat eaters curious.

If you are a fan of this bar and grill favorite, then you’ll definitely have to try this mock-wing. Using a naturally gluten-free flour like garbanzo bean, it’s simple to create that golden, crisp exterior without the need to deep fry. While there are several variations of meatless wings, using seasonal and local ingredients always give an elevated experience. To add to the traditional look and taste of Buffalo wings, simply add carrots, celery and a tangy vegan bleu cheese dip (recipe below) to help tame the heat and complement this spicy favorite.

This delicious meal was made possible thanks to Sleeping Frog Farms, Conspiracy Gardens, and Hayden Flour Mills.

If getting a little dirty in the kitchen isn’t your thing, be sure to stop by Proper and try their cauliflower wings (only available on their dinner menu). Working with over a dozen local vendors, they prioritize using only the freshest ingredients for their customers.

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Cauliflower Buffalo Wings Recipe

  • 1 large cauliflower head
  • 1/2 cup garbanzo bean flour
  • 1/2 cup water
  • 3 garlic cloves, minced
  • 1/2 tsp sea salt
  • parchment paper
  1. Preheat oven to 450º.
  2. Using a medium sized bowl, combine flour, water, garlic and salt. Whisk together until batter is smooth.
  3. Chop cauliflower into bite-sized pieces and toss in batter until each piece is completely covered. Place individual pieces on parchment paper.
  4. Bake for 10 minutes. Turn pieces over and bake another 10 minutes.
  5. Remove from oven, brush chili sauce generously over cauliflower and bake an additional 15 minutes or until crispy. Allow to cool 10 minutes before serving.

 

Buffalo Hot Sauce

  • 5 large red Anaheim chilies or 10 red jalapenos*
  • 4 garlic cloves, minced*
  • 1 medium onion, diced*
  • 1 cup white vinegar*
  • 2 cups water
  • 1 tbsp avocado oil*
  • 1 tbsp paprika*
  • 1/2 tsp Worcestershire sauce*
  • 1 tsp sea salt
  1. Saute the peppers, onions, garlic and oil  for 3 minutes.
  2. Add water and continue to cook, stirring occasionally for 20 minutes, or until peppers are very soft and most of the liquid has evaporated.
  3. Add the remaining ingredients. Remove from heat and allow to cool.
  4. Blend on high, until smooth. Straining the sauce is optional. Store any extra sauce in a glass jar in the refrigerator. (Note: Aging chili sauce in an airtight jar for two weeks in refrigerator will intensify flavor.)
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Vegan Blue Cheese Dip

  • 2 cups of sprouted, extra firm tofu*
  • 1 cup of vegan mayo*
  • 2 garlic cloves, minced*
  • 1/2 tsp tahini paste*
  • 2 tsp lemon juice*
  • 2 tsp apple cider vinegar*
  • 2 tsp chives*
  1. In a medium sized bowl, mix all ingredients, except tofu. Mix until smooth.
  2. Crumple tofu and add to mixture, folding over until completely combined. Dip will be lumpy, resembling the texture of blue cheese.

*Indicates organically grown

Jaime Hall is a Tucson based vegan, GMO-Free speaker, and healthy lifestyle advocate. Keep up with her at gmo-freetucson.org.