If you’ve always wondered why Buffalo wings are called Buffalo wings, I’ll tell you why. Buffalo wings were created in Buffalo, New York. Traditionally, chicken wings are deep-fried in oil until they are well browned. They are then drained, mixed with sauce, and shaken with a spicy sauce to coat the wings.
After eating a Buffalo bomber at Veggie Grill for the very first time, I stepped into my test kitchen with the goal of creating a good vegan, gluten-free, soy-free version of the Buffalo wing. The first time I made them, my husband thought they were delicious. Coincidentally, the next day we went out for dinner at a nearby vegan restaurant and Buffalo cauliflower was on the menu. We ordered them and my husband said he liked mine better, only he said mine needed a little more Buffalo sauce. I agreed and adjusted the recipe.
If you’d like a lower fat version, simply cut down the oil by substituting half of the oil with vegetable stock. I suggest substituting only half because I feel that the oil acts as a good buffer for the spiciness. Alternatively, you can use Frank’s Red Hot Sauce, which is vegan-friendly and also pretty tasty!
I also want to point out that I have made Buffalo oyster mushrooms, and they were actually quite meaty and good! I recommend throwing oyster mushrooms into the Buffalo batter as well! Serve them with my Ranch Dressing and celery sticks, and enjoy!
Time: 30 minutes
Brief: We enjoy buffalo cauliflower on special occasions, like on Super Bowl Sunday, or when we have visitors. Make your sauce from scratch according to the directions, or purchase animal-friendly Franks Red Hot Sauce to make these buffalo cauliflower!
Diet: V, GF, GFV, DF, SF, SRF, CFNF, NF
1 medium-large head of cauliflower florets
1 cup garbanzo flour
1/8 tsp sea salt
2 tsp garlic powder
8 dashes cayenne pepper
2 drops stevia
1 cup filtered water
¾ cup of Bob’s Red Hot Buffalo Sauce
Alternatively, make it from scratch:
1/8 tsp sea salt
1 1/2 Tbsp onion, minced
1 1/2 clove garlic, minced
1/4 cup + 2 Tbsp tapatio hot sauce
1/3 cup + 3 Tbsp sunflower or grapeseed oil
1. Preheat oven to 450 degrees F.
2. Line a baking sheet with a silpat mat or parchment paper.
3. In a medium bowl, combine and mix batter ingredients. It should be pancake consistency. Adjust with more flour, if needed. Thinly coat the cauliflower florets and place them onto the baking sheet. Place in the center of the oven for 18 minutes.
4. In the meantime, whisk together the sauce ingredients, if you are making it from scratch. If not, measure out ¾ cup of the store-bought buffalo sauce.
5. Once the cauliflower florets are golden brown and crisp, remove them from the oven and coat the cauliflower with the sauce, reserving 1/4 cup of sauce. Place the sauced cauliflower back onto the sheet pan and cook for another 5 minutes or until crisp.
6. After it bakes, in large bowl, toss the cauliflower into the remaining sauce and serve immediately with celery sticks and Ranch Dressing.
Note: See my recipe for Ranch dressing on the My Eclectic Kitchen app!
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