Spicy Buffalo Cauliflower Wings with Vegan Sour Cream

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I forgot I had this bottle of buffalo sauce in the cupboard which I haven’t used in a year or something. AHH!! But anyway, I thought I would try to do a buffalo cauliflower because I’ve been wanting to do some more cauliflower baking lately!

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I am so excited about the result of this, it tasted really delicious, and I am excited to share my newly invented vegan sour cream! The brand of full fat coconut milk I used was Thai Kitchen, and remember to put it in the fridge for a couple of days!

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I looked up some photos of buffalo wings and it’s so interesting that most of them were served with celery sticks and vegan sour cream. I actually wonder if you are supposed to dip the wings or celery or both in the cream!

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But anyway, if you don’t have access to Frank’s buffalo sauce, you can try other hot pepper sauce. Oh, and since I love things so spicy that it burns me, I added more cayenne for some kick, you totally don’t have to be as crazy as I am!

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Spicy Buffalo Cauliflower Wings with Vegan Sour Cream

1 head cauliflower
1/2 cup unsweetened almond milk
1/2 cup whole wheat pastry flour
1 tablespoon cornstarch
1 teaspoon onion powder
1 teaspoon garlic powder
1/8 teaspoon Himalayan/sea salt

Buffalo Sauce
1/2 cup Frank’s buffalo sauce (or Cholula hot sauce/ other hot sauce)
2 tablespoons extra light olive oil
1 teaspoon pure maple syrup
1 teaspoon onion powder
1 teaspoon garlic powder
1/8 teaspoon cayenne pepper (optional, adds spiciness)

Sour cream
3 tablespoons coconut milk cream (from refrigerated full fat coconut milk)
1/2 teaspoons lemon juice
1/2 teaspoon apple cider vinegar
1/2 teaspoon extra light olive oil
A tiny pinch Himalayan/sea salt

Garnish
2 celery stalks celery
1/2 scallion

Preheat oven to 450°F (240°C).

In a large bowl, combine the almond milk, whole wheat pastry flour, cornstarch, onion powder, garlic powder and salt. Stir until everything is smooth and no lumps are found.

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Break the cauliflower into small florets and allow them to dry if they’re a bit wet. Add the cauliflowers into the large bowl and let the wet flour coat the cauliflower completely. Be sure to stir a lot so that everything is even.

In a separate small bowl, combine the buffalo sauce together by adding the buffalo sauce, olive oil, maple syrup, onion powder, garlic powder and cayenne pepper (if desired) together and stir until it’s mixed evenly.

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Spray a 9×13 inch oven tray with non-stick cooking oil and lay the cauliflower out onto the tray, try to keep it even.

Drizzle the buffalo sauce carefully across the cauliflower so that most of the cauliflower is coated. You may have uneven parts, it doesn’t matter that much, as long as a lot of the cauliflower is coated in red.

Bake the cauliflowers in the oven for 22-25 minutes.

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Sour Cream: Be sure you’ve refrigerated a can of full fat coconut milk for a couple of days. Open the can, remove the clear liquid and you should be left with pretty thick coconut cream.

Scoop out 3 tablespoons and put it in a small dipping sauce bowl, and add the lemon juice, apple cider vinegar, olive oil and a tiny pinch of salt. Stir until the sauce is looking runny and everything is even.

Serve the cauliflower wings with sour cream and slices of celery on the side. Chop a scallion into small rings and sprinkle it across the sour cream and cauliflowers.

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Note: The cauliflowers will be cooked faster if you break them into smaller pieces. Also, if you like the crunchier, feel free to bake it slightly longer. Mine came out of the oven after 22 minutes, and had a bit of a crunchy crust, but the cauliflowers themselves weren’t very crunchy yet.

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Spicy Buffalo Cauliflower Wings with Vegan Sour Cream
Serves: 3
 

Ingredients
  • 1 head cauliflower
  • ½ cup unsweetened almond milk
  • ½ cup whole wheat pastry flour
  • 1 tablespoon cornstarch
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ⅛ teaspoon Himalayan/sea salt
Buffalo Sauce
  • ½ cup Frank’s buffalo sauce (or Cholula hot sauce/ other hot sauce)
  • 2 tablespoons extra light olive oil
  • 1 teaspoon pure maple syrup
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ⅛ teaspoon cayenne pepper (optional, adds spiciness)
Sour cream
  • 3 tablespoons coconut milk cream (from refrigerated full fat coconut milk)
  • ½ teaspoons lemon juice
  • ½ teaspoon apple cider vinegar
  • ½ teaspoon extra light olive oil
  • A tiny pinch Himalayan/sea salt
Garnish
  • 2 celery stalks celery
  • ½ scallion

Instructions
  1. Preheat oven to 450°F (240°C).
  2. In a large bowl, combine the almond milk, whole wheat pastry flour, cornstarch, onion powder, garlic powder and salt. Stir until everything is smooth and no lumps are found.
  3. Break the cauliflower into small florets and allow them to dry if they’re a bit wet. Add the cauliflowers into the large bowl and let the wet flour coat the cauliflower completely. Be sure to stir a lot so that everything is even.
  4. In a separate small bowl, combine the buffalo sauce together by adding the buffalo sauce, olive oil, maple syrup, onion powder, garlic powder and cayenne pepper (if desired) together and stir until it’s mixed evenly.
  5. Spray a 9×13 inch oven tray with non-stick cooking oil and lay the cauliflower out onto the tray, try to keep it even.
  6. Drizzle the buffalo sauce carefully across the cauliflower so that most of the cauliflower is coated. You may have uneven parts, it doesn’t matter that much, as long as a lot of the cauliflower is coated in red.
  7. Bake the cauliflowers in the oven for 22-25 minutes.
  8. Sour Cream: Be sure you’ve refrigerated a can of full fat coconut milk for a couple of days. Open the can, remove the clear liquid and you should be left with pretty thick coconut cream.
  9. Scoop out 3 tablespoons and put it in a small dipping sauce bowl, and add the lemon juice, apple cider vinegar, olive oil and a tiny pinch of salt. Stir until the sauce is looking runny and everything is even.
  10. Serve the cauliflower wings with sour cream and slices of celery on the side. Chop a scallion into small rings and sprinkle it across the sour cream and cauliflowers.


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7 comments

  1. Audrey

    Hi! I just recently found your website and I’m so excited! All of your recipes look awesome and I already have like 10 bookmarked. :)
    These look awesome too–I love cauliflower and have made something similar to this before, except instead of a buffalo sauce I used an sweet sesame sauce.
    Keep up the awesome recipes. :)

    • Susanna

      This is sooo cool that you are enjoying what’s on the site!!!!!!!! :D :D :D OMG!! Cauliflower with sweet sesame sauce sound SO ABSOLUTELY amazing!!! I have to try it now!!!

  2. dgman

    Hi there,
    Great site! I was wondering if I can use oat cream instead of the coconut cream? What do you think? I’ve oven-roasted cauliflower with a parmesan/breadcrumb coating before but your buffalo style looks good too.

      • dgman

        Hi Susanna,
        No, it’s actually a ready-made cream available in our local grocery. It’s a Swedish brand is called Oatly (almost like the suburb in Sydney) and they make a great chocolate oat milk as well although they refer to it as an oat drink. The products are gluten-free. Their website (oatly.com) is very cool with funny descriptions. Thanks for the response!

  3. Michelle

    These were so good! We made the “sour cream” with cottage cheese for protein so it wasn’t vegan anymore but it was so tasty! Will make again!

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