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Cauliflower Buffalo Wings

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Tasty Kitchen Blog: Cauliflower Buffalo Wings. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Shelbi Keith of Look Who's Cookin' Now.

Please join us in welcoming our newest Tasty Kitchen Blog contributor, Faith Gorsky of An Edible Mosaic. She’s been sharing her wonderful and often exotic recipes with us for some time now (almost 100 recipes and counting!), and we’re so proud to have her here. As you can see from her pick for her first guest post, she just fits right in perfectly. Glad to have you, Faith!

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Growing up in a suburb of Buffalo and working in a pizzeria during high school means I’m a wing-lover from way back. This is why when I saw Tasty Kitchen member Shelbi Keith’s recipe for Cauliflower Buffalo Wings, I knew they were happening in my kitchen ASAP.

Now, if you’re skeptical about whether a vegetable can really have Buffalo wing flavor, have no fear. I’m going to let you in on a little secret: it’s all in the sauce! Frank’s Hot Sauce is the sauce of choice for balanced heat and flavor, and a little bit of butter rounds it out. That’s it, straight-up. Shelbi nailed it. (Of course, for a milder sauce, you can increase the amount of butter and decrease the amount of hot sauce to taste.) I won’t be surprised if this recipe makes another appearance in my kitchen very soon.

 
 
 
Tasty Kitchen Blog: Cauliflower Buffalo Wings. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Shelbi Keith of Look Who's Cookin' Now.

Here’s what you’ll need to make this: cauliflower, butter, hot sauce, flour, garlic powder, milk, and blue cheese dressing (for serving).

 
 
 
Tasty Kitchen Blog: Cauliflower Buffalo Wings. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Shelbi Keith of Look Who's Cookin' Now.

Take note, I only used half of a cauliflower because I picked up what had to be the largest head of cauliflower I’ve ever seen in my life at the farmers market. I got it home and it weighed in at five pounds! If your cauliflower is a more normal size, use the whole head.

 
 
 
Tasty Kitchen Blog: Cauliflower Buffalo Wings. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Shelbi Keith of Look Who's Cookin' Now.

Chop it up into pretty florets.

 
 
 
Tasty Kitchen Blog: Cauliflower Buffalo Wings. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Shelbi Keith of Look Who's Cookin' Now.

Mix up the batter (just milk, flour, and garlic powder).

 
 
 
Tasty Kitchen Blog: Cauliflower Buffalo Wings. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Shelbi Keith of Look Who's Cookin' Now.

Dip each cauli floret into the batter, letting the excess drip off. Arrange them up all nice and purty on a baking sheet that you sprayed with cooking spray (or lined with a Silpat liner and sprayed lightly with cooking spray).

 
 
 
Tasty Kitchen Blog: Cauliflower Buffalo Wings. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Shelbi Keith of Look Who's Cookin' Now.

Give the tops a little spritz with cooking spray, and into the oven they go. Shelbi cooked hers at 450ºF for 18 minutes, but noted that, before the 18-minute mark, they burned a little on the bottom before they had a chance to cook through. So I cooked mine at 425ºF until tender, about 20 to 25 minutes. That worked pretty well and the cauli didn’t burn!

 
 
 
Tasty Kitchen Blog: Cauliflower Buffalo Wings. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Shelbi Keith of Look Who's Cookin' Now.

While the cauliflower cooks, you can whip up the sauce. Melt the butter …

 
 
 
Tasty Kitchen Blog: Cauliflower Buffalo Wings. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Shelbi Keith of Look Who's Cookin' Now.

And mix the melted butter with the hot sauce. Done and done.

 
 
 
Tasty Kitchen Blog: Cauliflower Buffalo Wings. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Shelbi Keith of Look Who's Cookin' Now.

When your cauliflower is out of the oven, toss it gently with the sauce. Mmm … love that spicy smell!

 
 
 
Tasty Kitchen Blog: Cauliflower Buffalo Wings. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Shelbi Keith of Look Who's Cookin' Now.

Plate it up! I like to pile my Cauliflower Buffalo Wings high and deep, like how an order of normal Buffalo Wings would be served at a restaurant, but they are also so pretty plated elegantly the way Shelbi did. Don’t forget to serve them with blue cheese dressing and carrot and celery sticks if you want. Try not to dive face-first into that beautiful plate.

 
 
 
Tasty Kitchen Blog: Cauliflower Buffalo Wings. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Shelbi Keith of Look Who's Cookin' Now.

Thanks to Shelbi for sharing this delicious take on Buffalo wings! For more good eats, you can check out her site Look Who’s Cookin’ Now.

 
 

Printable Recipe

Cauliflower Buffalo Wings

See the full recipe post on Shelbi Keith’s site!
4.14 Mitt(s) 7 Rating(s)7 votes, average: 4.14 out of 57 votes, average: 4.14 out of 57 votes, average: 4.14 out of 57 votes, average: 4.14 out of 57 votes, average: 4.14 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 4

4

Description

Vegetarian buffalo wings! A perfect appetizer or side dish for your football party.

Ingredients

  • 1 head Cauliflower
  • 1 cup Milk
  • ¾ cups Flour
  • 2 teaspoons Garlic Powder
  • 1 Tablespoon Butter
  • 1 cup Frank's Red Hot Sauce
  • ½ cups Blue Cheese Dressing

Preparation Instructions

Preheat oven to 450 F.

Trim the heat of cauliflower into appetizer-sized pieces. (I bought the pre-chopped kind.) Set it aside.

In a shallow bowl stir together milk, flour and garlic powder.

Dip each piece of cauliflower into the batter and allow the extra batter to dip off. Place on a greased baking sheet. Spray the tops of the florets with cooking oil. Bake for 18 minutes.

Melt the butter in a saucepan over low heat. Mix together melted butter and Frank’s hot sauce.

Toss cooked cauliflower pieces with sauce. Serve with a side of blue cheese dressing.

Note: The bottom of my cauliflower pieces burned a little. The burned crust easily pulled off. I tried cooking it for less time and it didn’t cook through.

 
 
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Faith Gorsky is the writer, recipe developer, photographer, and food stylist behind the blog An Edible Mosaic. She lives in Upstate New York and loves to travel, especially to places steeped in rich culture and history. She also enjoys reading, vintage shopping, watching movies, and is enamored with ancient cultures. She just released her first cookbook, “An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair” (Tuttle Publishing), a collection of authentic Middle Eastern recipes handed down to her from her husband’s family.

 

14 Comments

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Avatar of rachelbusygrl

rachelbusygrl on 1.19.2013

i made this last night, but being from Louisiana, I used Crystal hot wing sauce – almost the whole bottle, and 2 tablespoons of butter – that was enough for 2 heads of cauliflower. I had the same problem as others – the florets were pretty crumbly. In the future I’ll probably reduce the baking time and see if that makes a difference, and try it with florets raw as well. But great idea for a veggie alternative, and definitely yummy.

Meghan-Rose on 1.6.2013

YUM. So easily made vegan, too! I used whole wheat pastry flour, unsweetened almond milk, and earth balance butter. I’m currently eating it as dinner. 425F for 22 minutes was perfect for me.

Avatar of westmonster

westmonster on 1.2.2013

After I found these on the PeTA website I made them (with a barbecue coating) as well as a batch of actual chicken wings and we hade a side-by-side-tasting. The cauliflower won in my book, even though I’m fairly certain I will like them even better with a hot sauce-coating. Anyway, if you like, you can read about our tasting on my blog: http://www.westmonster.eu/eating/chicken-and-cauliflower-wings-side-by-side-tasting/

Mandy on 12.27.2012

Made these tonight for my vegetarian sister-in-law, Buffalo native mother and hot wing loving father and brother. They were a huge hit and will be added to the appetizer rotation for family gatherings. Thanks.

Laura on 12.18.2012

These were delicious! My husband does not like cauliflower and he even ate them. The batter was great. A nice substitute for deep fried chicken wings!