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Baked or Air Fried Buffalo Cauliflower Wang Thangs

2

Baked and breaded cauliflower bites in a tangy, spicy sauce.
Course: Appetizer, Main, Side, Snack, Vegetable
Cuisine: Air-Fried, American
Keyword: Cauliflower, From the Archives, Gluten-Free, Palm-Free, Soy-Free, Vegan, Wings
Servings: 1 Large plate

Ingredients

Batter

  • 1/4 cup sorghum flour
  • 1/4 cup chickpea flour
  • 1/4 cup potato starch
  • 2 tablespoons nutritional yeast flakes
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1 teaspoon yellow curry powder
  • pinch salt plus more to taste
  • pinch freshly ground black pepper plus more to taste
  • 3/4 cup unsweetened vegan milk
  • 1/4 cup chopped fresh parsely or your favorite fresh herb
  • 1 medium head cauliflower cut into florets

Buffalo Sauce

Instructions

Batter the Cauliflower

  • Preheat oven to 425F, and line a baking sheet with parchment paper. Give the paper a good spritz with spray oil.
  • In a medium bowl, whisk together the flours, potato starch, nutritional yeast, baking powder, garlic, onion, curry and a pinch of salt and freshly ground pepper.
  • Add the vegan milk and whisk until a smooth batter is formed. Stir in the fresh herb.
  • Add the cauliflower and toss with your hands until each piece is well covered in batter.
  • Arrange the cauliflower in a single layer on the prepared baking sheet. Bake for 12 minutes, then flip and bake for 8 minutes more or until crisp and light brown.

Prepare the Buffalo Sauce while the Tofu Bakes

  • In a small bowl, combine the hot sauce, oil and nutritional yeast.
  • Toss the baked cauliflower into the sauce until completely coated.
  • Sprinkle with salt and freshly ground pepper, to taste. Return to the oven and bake 4 minutes more.

Notes

This recipe is very easy to adapt to an air-fryer. I generally don't time it, I just add the coated cauliflower to my fryer and flip the florets when they're brown on top. Same for the bottom. Toss in the sauce and return to the air-fryer for a few more minutes.
Nutritional yeast acts as a great emulsifer in this Buffalo sauce. Just a little makes it easy to blend the oil and hot sauce together!
You can sub the flours for an equal amount of 1:1 GF flour, but you'll lose nutritional points. The potato starch is essential, don't leave it out!
Feel free to sub any of your favorite spice blends for the yellow curry powder.
Use whatever kind of coconut oil you have on hand, but unrefined will lend a coconutty flavor. You can also use extra-virgin olive oil.
To make these oil-free, use chickpea aqua faba instead of olive oil.