Buffalo Cauliflower Wings

 Okay, let me just tell you these are amazing. I've already made them twice. So simple and flavorful. If you aren't a big fan of heat, just don't add the Franks to your batter. You can add a little to your plate when you devour eat them. I served these with a homemade vegan, oil-free ranch. I originally had them with rice and sautéed asparagus. The leftovers I served with roasted baby potatoes and sliced tomatoes. I bet them would be good in a taco. 

• 1/2 a large head of cauliflower (or 1 small head), chopped into wing sized chunks
• 1 1/2 cups unbleached all-purpose flour
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon nutritional yeast
• 1 1/2 cups unsweet almond milk (or any unsweet non-dairy milk)
• 1 cup bread crumbs
• 1 1/2 cups Franks Buffalo sauce (or less if you don't like it hot)
• vegan Ranch for dipping

Preheat oven to 425F. In a large bowl add the flour, garlic powder, onion powder and nutritional yeast. Stir well.

In another bowl add the milk and buffalo sauce. Stir until combined

Add the wet ingredients to the bowl of flour mixture. Still until combined.

Add cauliflower to the batter. 

Stir until coated.

Remove each "wing" and shake off the excess batter. Then coat in breadcrumbs.

Set pieces on parchment lined baking sheet.

Bake for 20 minutes. Then turn and cook another 20 minutes.

They should be nice and crispy on the outside and thoroughly cooked on the inside.

I had leftovers with roasted baby potato wedges and sliced tomatoes.

Enjoy!!!!