Buffalo Cauliflower Wings With Walnut Herb Dip (Edit recipe)

For the Walnut Dip

1. Soak the walnuts in the fridge for 3 hours. Then remove them from the fridge and rinse them. Place all the ingredients except the herbs in a blender or food processor and blend until smooth. Once the mixture is nice and creamy, add in the herbs and blend for a few more seconds until combined. Place the mixture in the fridge until the wings are ready.

For the Buffalo Cauliflower Wings

1. Preheat oven to 375F. Line a baking sheet with parchment paper. Cut the cauliflower into bite sized pieces. In a small bowl, whisk the nut milk, water, all purpose flour, salt, and garlic powder. Add the panko breadcrumbs to a medium sized bowl. Dip the cauliflower into the flour mixture, then into the breadcrumbs. Make sure to drain any excess liquid from the cauliflower before dipping it into the breadcrumbs. Place the cauliflower onto the baking sheet. Bake for 25 minutes.
2. While the cauliflower is baking, heat the buffalo sauce and butter in a sauce pan over low heat, stirring occasionally. Remove the cauliflower from the oven, coat with buffalo sauce and then bake again for 20-25 minutes. Make sure to use a light coating of sauce or the cauliflower will not be as crispy. These are best served immediately. If you have leftovers the are best reheated in the toaster oven (or oven).