Buffalo Cauliflower Wings With Walnut Herb Dip (Edit recipe)

Crispy baked buffalo cauliflower wings with creamy walnut herb dip.

20 minutes

40 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	862
Fat:	35 g
Carbohydrates:	117 g
Protein:	22 g
Cholesterol:	20 g
Sodium:	3590 mg
Fiber:	6 g
Sugars:	9 g
Calculated for total recipe.

by livelymeals

View original recipe

Serves: 4-5

Ingredients

Buffalo Cauliflower Wings

1 head Cauliflower
1/2 cup Almond Milk, or any nut milk, unsweetened
1/2 cup Water
3/4 cup All Purpose Flour
2 tsp Garlic Powder
2 cups Panko Bread Crumbs
2 Tbsp Unsalted Butter
1 cup Medium Buffalo Sauce
1/2 tsp Salt

Walnut Herb Dip

3/4 cups Organic Walnuts
1/3 cup Water, + 2 tbsp
2 Tbsp Mayonnaise
1 clove Garlic
2 tsp Apple Cider Vinegar
1 tsp Pure Maple Syrup
Salt and Pepper
2 Tbsp Chives, chopped
2 Tbsp Parsley, chopped
2 Tbsp fresh Dill, chopped

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Walnut Dip

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

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.
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).