Vegan Buffalo Cauliflower

I must admit that before becoming vegan I enjoyed boneless buffalo wings. Back then I was one of the millions of people that enjoyed food but did not take the time to think about the fact that an animal, that did not want to die, suffered a horrible death just so I could appease my taste buds. My eating habits and thought process were totally transformed!

Today, I think about simple ways I can veganize some of my old favorites in ten ingredients or less. I decided to give buffalo cauliflower a try. Experiencing with ingredients like turmeric, nutritional yeast, and cumin (things I already had in my pantry) I was not sure how they would turn out. I am pleased to say they not only look great, but the taste is out of this world.

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In addition to being a versatile ingredient, cauliflower has a long list of impressive health benefits. It's loaded with vitamins, minerals, and antioxidants that help fight inflammation in our cells. Because it's high in fiber and water, cauliflower slows digestion and promotes that "full" feeling. This may assist you in the amount of calories you consume overall in a day. It can be added to soups, pizza, pasta, and many other recipes. I am going to be featuring cauliflower in several recipes to come! 

Once I coated the cauliflower in the mixture of flour, almond milk, and spices I evenly coated it with panko bread crumbs to give it the crunchy texture.

The end result can be served as an appetizer or side and is fantastic paired with fresh, steamed veggies!

Crispy, crunchy, tender, tasty, and only ten ingredients!

Author: The Sensible Vegan
Recipe Type: Appetizer, Side
Cuisine: Vegan
Serving: 6

Ingredients

• One ( 12-ounce package of cauliflower florets) 
• 1.5 cups all-purpose flour
• 1 cup almond milk
• 1 cup water
• 1/2 tsp garlic powder
• 1.5 cups panko breadcrumbs
• 1/2 tsp cumin
• 1/2 tsp tumeric
• 2 tbsp nutritional yeast
• 6 oz. buffalo sauce
  

Instructions

• Preheat oven to 350.
• Make sure cauliflower is cut into even florets. Although I used a pre-cut package to save time, some of the pieces were still substantially larger than others so I had to cut them up.
• In a large bowl thoroughly combine the flour, almond milk, water garlic powder, cumin, tumeric, and nutritional yeast.
• Dip each floret into the batter, and coat completely.
• Place atop parchment lined baking sheet.
• Roll each floret in panko breadcrumbs until completely coated.
• Place evenly spaced atop parchment covered baking sheet.
• Bake for 25-30 minutes.
• Transfer cauliflower to bowl and coat evenly with buffalo sauce.
• Placed coated cauliflower back on parchment lined baking sheet, and bake another 25-30 minutes.
  

For Serving

• ​Buffalo sauce or vegan ranch for dipping
• Tastes great paired with BeanVivo Miso Ginger Organic Beans
  

Nutrition Information
Serving size: 3 wings Calories: 219 Fat: 2g  Saturated Fat: 0g 
Carbohydrates: 33.8g   Sugar: 2.3g   Sodium: 590mg  Fiber: 3g   Protein: 7.8g