Vegan Cauliflower Buffalo Wings & Blue Cheese Sauce
*Warning: My recipes are more like guidelines. I don't always use exact measurements because I like experimenting with flavors. So have fun with it - tweak it to your tastes!
This is my favorite time of year.
Football. Halloween. Thanksgiving. Christmas. Basically the time of year to stuff ourselves silly.
This will be my first holiday season trying out some awesome vegan recipes, and what better place to start than with a classic gameday staple?
I tried out a recipe I found online for these wings but I can't seem to find it anymore, so for this batch I had to "wing" it. Get it? And honestly they turned out pretty great. As a helpful tip, you can make the dipping sauce first if you like, since it should sit in the fridge for a bit anyways. These wings are best served fresh but I've kept them for about a week in the fridge and they taste just as good reheated.
Cauliflower pieces (washed and dried)
1 cup cashew milk
3/4 cup flour
2 tsp garlic powder
Panko bread crumbs
dash of paprika, salt, and pepper
1 cup wing sauce
or if you don't have wing sauce
1 tbsp. vegan butter
1 cup hot sauce
Cut cauliflower head into wing-sized pieces. Wash and make sure they are fully dry before beginning.
Heat oven to 450 degrees F
In a bowl, combine 1 c. cashew milk and 3/4 c. flour. Add 2 tsp garlic powder and a dash of paprika, dash of salt, and dash of pepper.
Fill a separate bowl with panko bread crumbs.
Take a piece of cauliflower and dip it in the flour mixture.
Roll the piece in the panko bread crumbs until evenly coated.
Place the piece on a lightly greased baking sheet.
Repeat this until you fill up the sheet and bake for about 20 minutes.
While baking, pour 1 cup wing sauce into a bowl OR mix 1 cup of hot sauce and a tbsp. of melted vegan butter together.
Take the wings out of the oven and dip each piece in the sauce, put them back on the pan and let them cook for about 5 more minutes.
Remove and let cool.
BLUE "CHEESE" SAUCE
1 cup vegan mayo
1 tsp apple cider vinegar
1 tsp lemon juice
1/4 tsp tahini paste
1/2 tsp garlic powder
Mix all ingredients to in bowl. Refrigerate for about an hour to let the flavors soak together.
Serve with celery pieces and enjoy!