I've never had a buffalo wing but I sure have enjoyed some cauliflower wings since they've become a thing. After creating this Buffalo Cauliflower with Ranch dressing recipe, I've wondered why it took me soooooo long to come up with a recipe for these?
Regardless, now that I've got this recipe I'll never be able to eat cauliflower wings anywhere except my house.
These wings are just that good.
Right out of the oven they are a bit crispy and a bit spicy from the buffalo sauce. Dip them in the ranch and you've got a flavorful way to cool down the buffalo sauce fire.
A word on the sauce...it.is.spicy.
You can dial the fire down by adding more butter and/or maple syrup. Use your taste buds as a gauge to determine what your "just right" is. Remember the cauliflower wings and ranch will both help cut through the heat of the sauce.
And... a buffalo wing isn't a buffalo wing unless it's making you sweat just a tad. Nothing better than a plant based, relatively healthy buffalo wing substitute.
If you decide to make the ranch you'll need to give yourself enough time to soak the cashews. The best option is overnight, and the last minute option is 30-60 minutes in a bowl of boiling water. This ranch dressing recipe makes enough for leftovers and lasts 5-7 days in the refrigerator.
Go grab some cauliflower and invite some friends over for game night - it's time to make some Buffalo Cauliflower with Ranch.
Buffalo Cauliflower with Ranch
1 cup gluten free flour or a 50:50 blend of GF flour and chickpea flour (that's what I used)
1 cup nondairy milk
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp salt and fresh ground black pepper
1 head cauliflower, broken into bite sized pieces
1/4-1/3 cup hot sauce
2 TB butter
1 tsp maple syrup
Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
Combine the flour through salt & pepper and whisk until there's no lumps. Dredge the cauliflower pieces in the batter and then place onto the baking sheet. Lightly spray the cauliflower with baking spray and then place into the oven.
Bake for 15 minutes, flipping halfway through. You want both sides to be evenly browned. I use a gas oven and it tends to cook faster than electric.
While the cauliflower is baking put the hot sauce, butter and syrup into a small saucepan. Heat over medium low and stir until the butter is melted. Once the cauliflower has finished baking lightly toss it with the hot sauce mixture and place back onto the baking sheet.
Put the cauliflower back into the oven and bake for an additional 5-7 minutes. You want them to be toasty and a little bit caramelized.
1 cup cashews, soaked overnight (or soaked in boiling water for a couple of hours)
3/4-1 cup nondairy milk
1 1/2 TB apple cider vinegar
3-4 TB fresh lemon juice
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp dried dill
lots of fresh ground black pepper
Place the cashews, 3/4 milk, vinegar, and lemon juice into a high-speed blender and blend until smooth and creamy. Add the remaining ingredients and blend until mixed in. Add additional 1/4 cup of milk if the dressing is thicker than desired. Taste and adjust seasonings as desired.