This is a great substitution for buffalo wings! Husband and kids give this two thumbs up! Dip this in ranch or blue cheese for even more added flavor, but it doesn’t need it.
Servings: 6 to 8
Prep time: 15 minutes Cook time: 25 minutes
- 3/4 cup unsweetened plant based milk
- 3/4 cup white rice flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon finely ground sea salt
- 1/4 teaspoon paprika
- 1 medium (about 1 pound) head cauliflower cut into small florets, about 3 1/2 to 4 cups
- 2/3 cup hot pepper sauce such as Frank’s Red Hot Original
- 2 tablespoons white vinegar
- 2 teaspoons tahini (or substitute almond or cashew butter for a non nut-free version)
- 1/2 teaspoon coconut aminos (or gluten-free soy sauce for a non–soy free version)
- Ranch Dressing for serving
- Carrots and celery sticks, for serving
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a medium bowl whisk together the plant-based milk, rice flour, onion powder, garlic powder, salt, and paprika until combined. Place the cauliflower into the batter and gently stir to coat.
- Remove the cauliflower florets from the bowl with a slotted spoon to remove excess batter. Place in a single layer on the baking sheet, making sure they do not touch. Bake for 15 minutes. Remove the baking sheet from the oven and turn the cauliflower florets. Bake for an additional 5 to 7 minutes or until golden brown and the breading is firm and dry.
- While the cauliflower bakes, combine the pepper sauce, white vinegar, tahini, and coconut aminos in a small saucepan and place on the stovetop over low heat. Whisk together while warming. Once the sauce is warm, remove it from the heat and cover.
- Remove the cauliflower from the oven when it is done but leave the oven on. Place the cauliflower in a medium bowl and cover with the buffalo sauce. Gently turn the cauliflower in the sauce until coated. Return the cauliflower to the baking sheet and return to the oven for an additional 3 to 5 minutes until warm.
- Serve immediately with your favorite dipping sauce or my Ranch Dressing and accompany with carrot and celery sticks.
Reprinted from Eat Well, Be Well © 2020 by Jana Cristofano, with permission from Sterling Epicure. Photography by Jana Cristofano.
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