Bufflow Wing Cauliflower
- 11/4 cups non-dairy milk (almond or soy)
- 1 tsp white vinegar
- 3/4 cup all-purpose flour
- 1 tsp garlic powder
- 1 head cauliflower, chopped into bite-size pieces
- Buffalo Sauce
- 1/2 cup cayenne pepper sauce (I use Frank's Red Hot)
- 1/2 cup (8 Tbsp) margarine or Earth Balance
- 1/2 tsp white vinegar
- 1/4 tsp kosher or sea salt
- Garnishes and Dip
- Baby carrots and celery, to serve
- Vegan bleu cheese or, if you're not vegan, regular bleu cheese
- Instructions
- 1.Preheat oven to 450 F. Line two baking sheets with parchment or foil (spray if foil) and set aside.
- 2.In a measuring cup or small bowl, combine the milk and vinegar. Let sit for five minutes. Add the flour and garlic powder and stir to combine.
- 3.Dredge the cauliflower pieces in the milk/flour mixture and place on the baking sheets, leaving a little room between each piece. Bake for 20-25 minutes.
- 4.While cauliflower is baking, combine hot sauce, margarine, vinegar and salt in a small saucepan and bring to a low simmer. Remove from heat and set aside.
- 5.Remove cauliflower from the oven and cover with hot sauce mixture. Toss to coat completely. Bake for another 6-8 minutes.
- 6.Serve with celery, carrots, and vegan bleu cheese dressing.
- Notes
- If not vegan, you can replace the non-dairy milk/vinegar with buttermilk.
milk, allpurpose, garlic, cauliflower, buffalo sauce, cayenne pepper, margarine, white vinegar, uubc, ubaby carrots, bleu cheese
Taken from www.epicurious.com/recipes/member/views/bufflow-wing-cauliflower-52717711 (may not work)