Baked Buffalo Cauliflower Wings

Ingredients

• Cauliflower

  Raw

  1 head medium or 588g

• Almond milk

  Plain

  ½ cup or 120g

• Water

  Plain, clean water

  ½ cup or 118g

• Wheat flour

  White, all-purpose, unenriched

  1 cup or 125g

• Garlic powder

  Spices

  2 tsp or 6g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Paprika

  Spices

  1 tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  1 tbsp or 14g

• Pepper or hot sauce

  Ready-to-serve

  16 tbsp or 230g

• Blue or roquefort cheese dressing

  Salad dressing, commercial, regular

  4 tbsp or 60g

• Ranch dressing

  Salad dressing, commercial, regular

  4 tbsp or 60g

Directions

1. Preheat the oven to 425°F. Line one or two baking sheets with parchment or grease well.
2. Chop the cauliflower into bite-size florets and rinse, then pat very dry.
3. In a medium bowl, whisk together the almond milk, water, flour, garlic powder, cumin, paprika, salt, and pepper to form a thick, pourable batter that clings to florets.
4. Coat the florets in the batter, letting excess drip off, and arrange on the prepared sheet in a single layer without crowding.
5. Bake until lightly golden and set, 20–25 minutes, flipping the florets halfway through.
6. Meanwhile, melt the butter in a small saucepan over low heat. Stir in the hot sauce until smooth, then remove from heat.
7. Transfer the baked florets to a large bowl, toss with the buffalo sauce to coat, return to the sheet, and bake until edges are crisp, 20–25 minutes.
8. Serve hot with ranch and blue cheese dressings for dipping.