As amazing as roasted buffalo cauliflower is, the orange florets are no replacement for wings. But dredging big pieces of cauliflower in batter, roasting them at a high temp until crispy, then tossing in buffalo sauce is a completely different story. We're talking about cauliflower so wing-like, you'll forget all about chicken.
This recipe is the brainchild of my coworker Lindsay, who had a feeling that you could achieve crispy pieces from a simple batter and a hot oven. She was right. Here's how to make cauliflower wings:
Start with big florets! Just because it's meatless, doesn't mean it can't be hearty. The batter is simply a mix of equal parts flour and milk seasoned with garlic powder, salt and pepper. Dredge the cauli in the batter, then roast at 450 degrees F until the coating is crisp. After baking, dredge in buffalo sauce and go to town with the ranch.
Personally, I loved that the cauliflower is still a bit crisp after about 20-25 minutes in the oven. But if you want it to be super-tender, throw the sheet pan in for another 15 minutes or so after saucing the wings. The batter will get even more crispy and the veggie insides will be nice and soft. (Around lunch time, the Delish team has no patience for 40 minutes of baking, so we opt for the speedier route.)
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