The Sexy Vegan (aka Brian Patton) never lets me down. Ever. His recipes are always super tasty and fun and full of flavor, and this one is no exception. Here, he created a recipe that captures the flavors of Buffalo “wings” using breaded cauliflower, and the results are fabulous. When I lived in LA, I adored the Buffalo Cauliflower at a restaurant called Mohawk Bend. With this recipe, I can make them at home (and they’re even better!). And you can, too. Here’s what you need to know, with a link at the bottom with Brian walking you through all of the steps via his radio show.
Preheat your oven to its highest setting (in the 500 range). Cut some cauliflower into florets. Set up two bowls for your breading station. One will contain a dry mixture comprised of garbanzo bean flour (1 to 2 cups, depending on how much cauliflower you’ve got going), seasoned with salt, pepper and paprika. The other bowl will be your wet mixture, made of equal parts garbanzo bean flour and water (about 1-1/2 cups of each, so that the mixture is a little thinner than pancake batter), seasoned with a few dashes of Frank’s Red Hot sauce.
Now you’re going to create a breading assembly line. Dredge your cauliflower in the dry flour, then the wet mixture, letting any excess drip off before rolling it back into the dry mixture. When coated, place each floret on a rimmed baking sheet lined with either a Silpat or parchment paper, making sure that the florets aren’t touching each other. Once you’ve completed this step, Brian calls for a spray of oil over the florets to help them crisp up. While an excellent idea, I forgot to do it this time around and they turned out just fine, so if you’re avoiding oil, you can skip this step on purpose. If not, go ahead and do it because it does add a nice level of crispiness to them.
Pop the sheet into the oven for about 20 minutes, until the cauliflower is tender and the outside browned in spots. While they cook, you’re going to make the Buffalo sauce to coat the florets with, as well as a dip for dunking. The dip is a mixture of Tofutti sour cream and Vegenaise in equal parts, flavored with onion powder, garlic powder, celery seeds, lemon juice and paprika. If you’re in a hurry, you can substitute bottled vegan ranch dressing. Your dip will look like this:
To make the Buffalo sauce, melt some vegan butter gently over low heat. Do not boil or bring to a simmer. Once melted, add an equal amount of Frank’s Red Hot sauce and whisk. Remove from the heat and set aside. Once cooked, pull your cauliflower out of the oven and toss with the buffalo sauce to coat. At this point, you’re good to go. What I did, though, is toss some mixed greens with the dip for a little side salad, and boy was it tasty!
Here is the fabulous Sexy Vegan himself, walking you through it: