Yeah, guys. I’ve done it. I’ve figured out a way to, in a sense, have my buffalo wings and eat them too.
Before I begin this post, let me tell you that I am obsessed with buffalo sauce. Aw man. I even had my parents send me a bottle or two when I was living in France because I could not find it anywhere. And believe me, I tried. One of the things that I really missed when I transitioned into a vegan lifestyle was boneless buffalo wings on a Friday night, half-priced after 9pm at Applebees.
Dude. That is some powerful goodness, right there.
But I digress…
And ever since then, I’ve been scheming of a way to get my fix, to have my buffalo sauce and sort of “recreate” the boneless wings that I had come to know and
obsess over love. I set out to create a low calorie, gluten-free, crowd-pleasing recipe that’ll tickle my tastebuds without making my waistline go crazy. And plus, it’s veggie based, so it has some definite nutritional value. I started out with tofu and it was okay but nothing to go crazy over. Family and friends liked it, I tweaked the recipe a couple of times but nothing really “stuck”.
And then, I had a “eureka” moment: Cauliflower.
Ever since then, It has been on.
I’ve made this dish a couple of times for my dad, who is the best vegan guinea pig because he has an open omnivore mind and enjoys my cooking. (And I know that he reads this blog! Hi Dad!) Needless to say, I think I’ve stumbled upon something good. REALLY good.
(Serves two very generously or 4 normal portions)
– 1 head of Cauliflower, washed and broken into bite-sized “trees”
– 1 cup of flour (I used gluten free, but you can use whatever you have in your pantry)
– 2 tsp garlic powder
– 1 cup of water/unsweetened almond milk
– 1 cup of Frank’s Red Hot Sauce
– 1 tablespoon of Earth Balance Vegan Butter (Or any butter really, but let’s keep it vegan!)
– Preheat your oven to 450F.
– Mix the flour, garlic powder, and water/milk, whisking together until a soupy batter forms.
– Once the cauliflower is washed and broken into pieces, coat each piece in the batter.
– This step is kinda important: Put your battered pieces on a glass baking dish with some sort of Pam spray or oil on it to keep from sticking.
– Bake for 18 minutes. While your cauliflower is baking combine the butter and hot sauce in a dish. Microwave until the butter is liquid and stir to combine. Instant buffalo sauce. Yum.
– When the timer goes off, take the cauliflower out of the over and pour the sauce over. Toss to coat.
– Put the cauliflower back in the over for another 5 minutes.
– Eat and enjoy! I usually make a little extra buffalo sauce just “because”, especially if you have a wing fan at the table!