Quick, easy, tangy, and spicy in all the right places. This dish will leave you planning on making it again.
Life is just too short to give up all the snacks that a Super Bowl Sunday would have! Just because I am plant-based, doesn't mean that I don't enjoy the flavors that meat dishes would have!
I have recently moved into a new apartment and hosting friends over has become a new weekly activity. My mom always taught me, "No one leaves our house hungry," which I have always been eager to adopt that motto in my own household.
I am constantly cooking for my boyfriend and other men, so I figured that a take on Buffalo wings would be a crowd pleaser, and I was right!
This recipe is very adaptable, leaving room for personalization and finding your own flavor balance! I used Sriracha for my hot sauce, but any red sauce will work too.
Buffalo Wings
Serves 4 as a side dish
Ingredients:
-1 head of Cauliflower
-3 tbsp of Hot Sauce (Sriracha, Frank's Buffalo Hot Sauce, etc.)
-1 tbsp of Maple Syrup
-1 tbsp of Rapeseed Oil (or vegetable oil, avocado oil, etc.)
-2 tbsp of Oat Milk (Almond or soy work well too, just make sure it's unflavored)
-250mg Bread Crumbs
-Salt and pepper (to taste)
Instructions:
Cut Cauliflower into florets. Put into a large mixing bowl and pour Oat Milk over the Cauliflower. Stir and let the Cauliflowers soak the milk for 15-30 minutes.
While waiting for the Cauliflower to soak, preheat oven at 375•F or 190•C
In a small mixing bowl, pour the rest of the wet ingredients- Hot Sauce, Maple Syrup, and Rapeseed oil. Mix until the ingredients combine and the consistency is somewhat thick.
Once the Cauliflower absorbs some of the milk, dunk each floret into the breadcrumbs. If I am too lazy to do each individually, sometimes I will pour the breadcrumbs into the large mixing bowl, which works perfectly fine too :) (also, if you do not have breadcrumbs, substitute with any type of flour- chickpea, wheat, farro)
Pour the wet ingredients with the breaded Cauliflower
Place Cauliflower florets onto a baking sheet lined with baking paper. Add Salt and pepper to taste.
Bake for 35-45 minutes (depending how crispy you want them and how much excess liquid was at the bottom of the pan) and turning over halfway through.
Serve immediately, best eaten warm!
Wrap Style
Serves 2 as main course
Ingredients:
-1 large Cucumber
-1 large Carrot
-1 Celery stalk
-1 small Avocado
-Handful of Lettuce or Arugula
-Vegan Mayo, Ranch, or Remoulade
-4 Tortillas
-Salt and Pepper to taste
Instructions:
Skin carrots and cucumber
Cut each vegetable into quarters and slice long-ways into quarters again
Place tortillas into the oven to warm up for 1 minute
Spread Vegan Ranch onto the warmed Tortilla
Add Avocado
Place vegetables onto the Tortilla
Add Buffalo Cauliflowers
Put a handful of lettuce for some extra vegetable intake
Close Tortilla
Enjoy!
As I disclosed before, this recipe has a lot of room for individualizing your wrap! My boyfriend thinks this wrap "contains too many vegetables," which is never a problem for me but create something that you will enjoy! :)
Sometimes, we eat the Buffalo Cauliflower by itself and have these fresh vegetables on the side. I have made this dish for my mom before as well and she enjoyed hers on a bed of lettuce, the perfect salad for lunch!
I think that this recipe has so much potential for any lunch, dinner, or occasion!
Let me know if you tried this recipe and tag @being.soulfull on Instagram to let me see your creation!
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