There are so many recipes for buffalo cauliflower wings on the internet, there is nothing I can do to add to the collection. That’s why I have a slightly different recipe here that takes the same wing premise, but with subtle delicious flavours. These are so good and something a little different so you can throw diversity into your regime. Garlic, salt, pepper and nutritional yeast make a wonderful combination that will surprise you with how good this simple dish is!
- 1 1/2 cups unbleached all-purpose flour
- 1/4 teaspoon salt plus approximately 1/4 divided to season
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon paprika
- black pepper to taste
- 1 cup non-dairy milk
- 1/2 cup plus 1-2 tbsp water
- 6 tablespoon nutritional yeast plus 2 divided to season
- 3 cloves garlic
- 3 tablespoon olive oil
- 1 small to medium head of cauliflower
for the mayonnaise:
- 3/4 cup vegan mayonnaise
- 2 large cloves garlic
- 1 tsp olive oil
- 2 dashes paprika
- dash of turmeric
- 1/4 tsp dried oregano
- dash of black pepper
For the mayonnaise: Slice the garlic, you can mince it but don’t worry about mincing it perfectly because you will be blending it.
In a frying pan, add the olive oil and garlic and cook over medium heat for about 3 minutes, stirring occasionally (or until it is soft and cooked.)
Add the mayonnaise, cooked garlic and spices to a food processor or good blender and blend just until it is combined. Store in an airtight container until ready for use.
For the wings: In a large bowl add the flour, salt, pepper, paprika, turmeric and nutritional yeast and stir. Next, add the non-dairy milk and water and stir until combined. Next, line two large baking sheets with parchment paper and preheat the oven to 450 F.
Wash your cauliflower and either use a knife to cut or break off small wing size pieces. You don’t want them to be too big but around bite size or a little larger.
As you break up your cauliflower dip each piece in the batter and place on the baking sheet. Space the pieces out well so they will bake well. Place in the oven and bake for 13 minutes then flip them over and bake again for 11-12 minutes.
In the meantime you can prepare your mayonnaise (if you haven’t done it already) and then
mince the remaining 3 cloves of garlic well. Set aside until the wings are ready to remove from the oven.
Once the wings are finished baking add half the garlic, 1 1/2 tablespoons of the olive oil and half of the cauliflower to a large frying pan. You will need to fry it in batches so save the rest of the garlic and olive oil for the remainder of cauliflower.
Season each frying batch with salt to taste (around 1/8 teaspoon each) and cook for 4-5 minutes, stirring everything around often and well. Just before you remove from the heat sprinkle 1 tablespoon of nutritional yeast and stir everything around once more to coat all the wings. You can serve the first batch or keep them on a plate until the rest are ready. Repeat with the rest of the wings; add in the remaining garlic and olive oil. Keep in mind this batch will cook faster so you may need 3 minutes not 5.
Once it’s all cooked serve with the mayonnaise on the side. If you don’t want to the mayonnaise you can use the wings on top of pasta or rice even-get creative!