Buffalo Cauliflower Wings and Ranch Mayonnaise
Leave wings to the chickens and enjoy this flavoursome vegan alternative – buffalo cauliflower wings! Believe it or not, cauliflower makes a wicked tasty alternative to meat in this fiery dish.
Not only does it make this recipe healthier than the original, but it soaks up all the delicious flavour of the sauce to perfection. Cool things down with a refreshing and tangy ranch mayo dip and enjoy this finger-licking tasty dish.
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Total Time: 80 minutes
Servings: 5
Rating:
Total Time: 80 minutes
Servings: 5
Ingredients
Method
Ingredients
(Servings: 5)
- 0.2 0.2 cauliflower head, cut into florets
- 20 20 ml OGGS Aquafaba
- 5 5 g plain flour
- 0.2 0.2 tsp paprika
- 0.2 0.2 tsp garlic granules
- 0.2 0.2 tsp cumin
- 0.8 0.8 Tbsp Sriracha sauce (whatever your favourite spicy sauce is, will work great!)
- 6 6 ml dairy-free milk
- For the glaze:
- 10 10 ml OGGS Aquafaba
- 0.2 0.2 Tbsp Agave Nectar
- 0.6 0.6 Tbsp Sriracha (whatever your favourite spicy sauce is, will work great!)
- 0.2 0.2 tsp paprika
- For the ranch mayonnaise dip:
- 10 10 ml OGGS Aquafaba
- 0.2 0.2 Tbsp white wine vinegar
- 0.1 0.1 Tbsp caster sugar
- 30 30 ml sunflower oil
- Salt and pepper, to taste
- Squeeze of lemon
- 0.6 0.6 sprigs of fresh dill, chopped
Method
- Preheat the oven to 200°C/gas mark 6 and line a baking tray with parchment paper.
- Using an electric whisk, whisk the OGGS Aquafaba until it forms stiff peaks and doesn’t shift in the bowl.
- Combine all the dry ingredients into a large bowl and add the chilli sauce and milk.
- Using a spatula, gently fold the Aquafaba into the spicy batter. Don’t worry if your OGGS Aquafaba deflates – it’ll still make for some seriously good batter.
- Pop the cauliflower florets into the batter bowl and make sure they’re evenly coated by giving them a good stir. Place the florets onto the baking paper, without them touching.
- Cook the cauliflower for 20 minutes. Once this time is up, give them a turn and cook for another 20 minutes until they’re fully cooked on both sides.
- During this time, get your sauces ready! First, the mayo dip… Using a hand blender, whisk up the OGGS Aquafaba in a measuring jug, until it’s pale, thick and frothy.
- Add the white wine vinegar and the sugar and blend again for another 30 seconds.
- Over the next couple of minutes, pour in the oil, very slowly (a stream the width of a piece of spaghetti) and continue blending whilst pulsing the emulsifier up and down.
- Season with salt and pepper, squeeze in the lemon and stir in the dill. All done!
- To make the sticky glaze, just combine the four ingredients. Once the cauliflower is cooked, brush the glaze over.
- Serve up and enjoy!
Tip
If you like things really spicy, add more chilli sauce to the buffalo cauliflower! We’ll leave that up to you…
Need some dessert for after your vegan buffalo cauliflower?
Make a batch of these vegan Oreo brownies!
