These may not look like chicken wings, but dipped in Buffalo sauce they are wholesome way to satisfy a Buffalo craving on game day. And while I don’t typically use a lot of margarine, you’re eating a cruciferous vegetable in place of meat, so live a little with the sauce!
Buffalo Cauli Dippers- VegWithMandy.com
Serves 2-3
Preheat oven to 375F.
Line large baking sheet with foil; spray with oil.
In large bowl, place:
- 1c. whole wheat flour
- 1/2 c. panko
- 1/2 c. corn meal
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2c. veg broth
Stir well.
Over a plate or cutting board, break:
- 20 oz of pre-chopped/washed* fresh cauliflower into 2 bite pieces.
Add the cauli florets to the bowl with panko/spices until covered.
Gently let excess drip off florets before place onto baking sheet.
Bake at 375F x 20-25min, until firm, slightly crunchy.
Dip baked florets in Buffalo Sauce (below) like wings.
Final Step - Enjoy!
Notes: *You can also purchase a head of cauliflower and chop/wash the florets yourself (~using one small to medium head). This will add a few minutes and is a bit messier (unless you use kitchen scissors to "chop" florets from the head, and keep it all in a colander in the sink so the little pieces are confined).
**Save leftover cauli bits that are too small for "wings" and throw them in a stir fry within 3 days, or perhaps in a meal with"To Thai For" Peanut Sauce Peanut sauce.
***Gluten free friends: I have not had success yet with fully gluten free breading in this recipe, but you may like my Tofu Nuggies recipe if you're in the mood for this kind of food.
Buffalo Sauce (recipe by hubby)
serves 2-3
approximately a 1:1:2 ratio:
- 2 Tbsp vegan butter/margarine
- 2 Tbsp maple syrup
- 4 Tbsp Texas Pete or Frank’s Hot Sauce
Just a few simple ingredients.
Coat cauliflower florets, letting excess drip off before placing on baking sheet.
They're not winning any beauty contests, but they're tasty! Mother-in-law approved. : )
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