Cauliflower Buffalo Wings

Save Recipe
  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 4 servings
Share This Recipe

Ingredients

1/2 cup hot sauce, such as Frank's

2 tablespoons grapeseed oil, plus more for frying

1/2 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

3/4 cup arrowroot or cornstarch

1 cauliflower head, cut into florets

4 stalks celery, cut into thin sticks

Ranch Dressing, for serving, recipe follows

Ranch Dressing:

1/2 cup vegan mayonnaise

1/2 cup almond milk

3 tablespoons finely chopped flat-leaf parsley

2 tablespoons finely chopped chives

4 teaspoons fresh lemon juice

1 medium clove garlic, finely chopped

1/2 teaspoon kosher salt, plus more if desired

1/8 teaspoon freshly ground black pepper, plus more if desired

Directions

  1. Preheat the oven to 300 degrees F.
  2. Whisk together the hot sauce, 2 tablespoons grapeseed oil, the cayenne and 1/4 teaspoon salt in a small saucepan. Heat over low heat until ready to coat the cauliflower.
  3. Heat 1 inch of oil in a large heavy deep skillet over medium-high heat to 375 degrees F.
  4. Meanwhile, place the arrowroot in a large bowl. Season the arrowroot and cauliflower with salt and black pepper. Working in 3 batches, moisten the cauliflower with a bit of water, dredge in the arrowroot, shaking off the excess, then carefully lower into the oil. Fry the cauliflower, turning occasionally, until cooked through and the crust is golden brown and very crisp, 5 to 7 minutes. Transfer to a wire rack set inside a rimmed baking sheet and keep warm in the oven while you fry the remaining cauliflower.
  5. Transfer the fried cauliflower to a large bowl, add the warmed Buffalo sauce and toss to coat. Serve immediately with celery sticks and ranch dressing, for dipping. 

Ranch Dressing:

Yield: 1 cup
  1. Whisk together all of the ingredients in a small bowl. Add salt and pepper to taste. Serve right away or refrigerate in an airtight container for up to 1 week.

Cook’s Note

The Buffalo sauce can be made ahead. Let it cool completely then refrigerate in an airtight container for up to 1 week. Rewarm before using.

California-Style Cauliflower Rice and Beans
PREMIUM
20m Easy 94%
CLASS
Parmigiano-Crusted Cauliflower with Agliata
PREMIUM
52m Easy 99%
CLASS
Rainbow Stir Fry
PREMIUM
Amanda Cohen

Rainbow Stir Fry

8m Easy 98%
CLASS
Guy's Big Game: Alex Guarnaschelli's Wings
PREMIUM
7m Easy 98%
CLASS