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Vegan Cauliflower Buffalo Wings
$4.36 Recipe/$1.09 Serving
Buffalo Cauliflower cooked in the air fryer or oven - perfect for snacking, appetizers or parties! You can make these in under 30 minutes in the air fryer with simple ingredients! Vegan, gluten free, Whole30, paleo and so tasty!
Make the batter for the cauliflower by combining the almond flour, tapioca flour, water, salt and garlic powder in a large bowl. The batter will be thick.
Cut the cauliflower from the stalk. Cut the large cauliflower florets into more manageable bite, all about the same size. Don't make them too small or they may burn/dry out.
Add the cauliflower florets directly to the batter and toss well 2-3 minutes with tongs ensuring all the florets are well coated.
Add 1/2 of the cauliflower to the air fryer basket in a single layer.
While the cauliflower is baking, combine the butter flavored coconut oil (or ghee), 2 tbs. of hot sauce, garlic powder, salt, turmeric and pinch of black pepper. Stir well.
After 20 minutes in the oven, pull the cauliflower out and pour the butter/hot sauce mixture over it. Stir well until all the cauliflower is well coated
Put the cauliflower back in the oven and cook for 10 minutes.
Take the cauliflower out of the oven and add the last 1 tbs. of hot sauce. Stir and serve hot or room temperature.
Cook in the air fryer at 375F for 13-15 minutes. After 10 minutes of cooking, pause the air fryer and flip the cauliflower florets.
Continue to cook for 3-5 more minutes, watching them carefully to ensure they aren't getting too dark or crispy.
While the cauliflower is cooking, make the buffalo sauce by combining all the ingredients in small bowl and whisking to fully incorporate.
Pour half the buffalo sauce in a bowl. Add cooked cauliflower and toss well.
Add coated cauliflower back to the air fryer basket and cook again 375F for 5-10 minutes, shaking the basket regularly. Depending on your air fryer and how big you cut the cauliflower florets will depend on how long these have to cook for so check the cauliflower often.
Move the cauliflower to a bowl and repeat with the rest of the cauliflower.
Serve hot. If needed, reheat the first batch in the air fryer 2-3 minutes before serving so hot can crispy.
How to make buffalo cauliflower in the oven
Preheat the oven to 425F.
Combine the almond flour, tapioca flour, spices and water in a large bowl. Stir well to fully incorporate and make sure there are no lumps.
Cut the cauliflower into equal size pieces, trying not to cut them too small (or they may burn/dry out during cooking).
Add the cauliflower florets directly to the bowl with the batter.
Using tongs, stir well 2-3 minutes ensuring that all the cauliflower is coated well with the batter.
Place a piece of parchment paper on a rimmed baking sheet. Spray with non-stick spray (olive oil, avocado oil). Add the cauliflower to the baking sheet.
Cook at 425F for 30 minutes.
While the cauliflower is cooking, make the sauce in a bowl large enough to toss the cauliflower in. Combine all the ingredients together and stirring well.
After 30 minutes in the oven, remove the cauliflower and toss it directly in the bowl with the buffalo sauce. Toss well to fully coat in the sauce.
Add the cauliflower back to the baking sheet and bake again at 425F for 7 minutes. After 7 minutes, remove from the oven and flip with tongs. Bake 3 more minutes.
Fridge: Store leftover cauliflower buffalo wings in the fridge for up to 3 days. Note: they will lose their crunchy exterior as they cool off in the fridge.
Reheat the cauliflower bites in the oven 425F for 7 minutes or in the air fryer 375F for 3-4 minutes to get the coating crispy and crunchy again.
Freezer: I do not recommend freezing these, as they get too watery when defrosted.
Almond flour: If you want to keep this recipe Whole30 and paleo friendly, you can use cashew meal or sunflower seed meal in place of the almond flour (see tips above on how to make your own sunflower seed meal – you can do the same with cashews). If you don’t mind the recipe having grains/legumes, you can use chickpea flour or brown rice flour in place of the almond flour.
Tapioca flour: Also called tapioca starch this helps to create that crispy layer on the outside of the cauliflower. You can also use arrowroot powder or corn starch in place of the tapioca flour.