Buffalo Cauliflower Wings with Blue Cheese Dip Recipe
🔪Prep Time: 10 minutes
👩🍳Cook Time: 20 minutes
Olive oil spray
1 cup unsweetened nondairy milk (nut-free if necessary)
1 cup chickpea flour
2 tablespoons cornmeal (gluten-free if necessary)
½ teaspoon garlic powder
½ teaspoon smoked paprika
1 large or 2 small heads cauliflower (2 lb), broken into florets
1 cup hot sauce
2 tablespoons apple cider vinegar
1 tablespoon no-salt-added tomato paste
1 tablespoon maple syrup
blue cheese dip
½ cup plain coconut yogurt (or soy yogurt; unsweetened)
½ cup vegan mayonnaise
2 tablespoons white wine vinegar
½ teaspoon vegan Worcestershire sauce (gluten-free if necessary)
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried marjoram
¼ teaspoon dried oregano
Half a 14-ounce block extra firm tofu, drained and crumbled
Black pepper to taste
1Preheat the oven to 450°F . Lightly spray a 9 × 13-inch baking dish with olive oil.
2To make the cauliflower : Mix the milk, chickpea flour, cornmeal, garlic powder, and paprika in a large bowl.
3Dredge one cauliflower floret at a time in the mixture and place in the prepared baking dish. Bake for 20 minutes.
4While the cauliflower is baking, mix together the hot sauce, apple cider vinegar, tomato paste, and maple syrup in a cup or small bowl.
5Remove the cauliflower from the oven and use a spatula to loosen any florets sticking to the baking dish.
6Pour the hot sauce mixture over the cauliflower, toss to coat, and bake for 7 to 8 minutes more, until the hot sauce has thickened and caramelized.
7While the cauliflower is baking the second time, make the dip : Mix the yogurt, mayonnaise, white wine vinegar, Worcestershire sauce, salt, garlic powder, onion powder, marjoram, and oregano in a medium bowl.
8Once combined, fold in the tofu. Taste and add pepper as needed.
9Serve the cauliflower immediately with the dip. Leftovers will keep in airtight containers in the fridge for 2 to 3 days.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.