Vegan Buffalo Cauliflower Wings

Ingredients

For 4 portions

• 🥦 1 large cauliflower
• 🌾 100g flour
• 🥛 200ml soy drink
• 🧄 1 Tsp garlic powder
• 🫑 1 Tsp smoked paprika
• 🧂 1 Tsp salt
• 🍞 80g dried breadcrumbs
• 🏺 2 Tbsp olive oil
• 🥣 4 Tbsp tabasco
• 🧈 30g plant-based spread
• 🍯 1 Tbsp maple syrup
• 🥛 150ml soy yoghurt alternative
• 🧄 1 clove garlic
• 🍋 1 Tsp lemon juice
• 🪴 4 sticks celery
• 🥕 2 medium carrots

Method

1. Heat the oven to 220°C (200°C fan), or the air fryer to 200°C. Line a baking tray with baking paper.
2. Cut the cauliflower into large, bite-sized florets.
3. In a large bowl, whisk the flour, soy milk, garlic powder, smoked paprika and salt into a smooth batter, about as thick as pancake batter.
4. Put the panko breadcrumbs in a second bowl. Dip each floret in the batter, let the excess drip off, then roll it in the breadcrumbs.
5. Spread the florets on the tray without touching, and drizzle or spray with the olive oil. Oven: bake for 25–30 minutes, turning halfway, until golden and crisp. Air fryer: cook in a single layer, in batches, for 15–18 minutes, shaking halfway.
6. Meanwhile, make the dip: mix the soy yoghurt with the grated garlic, lemon juice and a pinch of salt. Cut the celery and carrots into sticks.
7. Melt the plant-based spread in a small pan and whisk in the hot sauce and maple syrup. A milder, vinegary cayenne sauce gives the classic buffalo flavour; with a very hot sauce, use half and top up with a splash of water.
8. Toss the hot cauliflower gently in the sauce, return to the oven for 5 minutes to set the glaze, and serve straight away with the vegetable sticks and the dip.