So, to start, I have never had real buffalo wings. I know, I’m sure it’s hard to believe, but I have not. Before I was vegetarian, around 11-12 years ago, I steered clear of dark meat because I was always health-conscious and I had always heard that white meat was better than dark. So wings never fit into my diet (cauliflower, however, has always fit perfectly in there!). So, due to the wonder that is Pinterest, I started noticing vegan recipes for Cauliflower Buffalo Wings dipped in a Vegan Bleu Cheese sauce, and decided I had to give them a try because they looked so good and my husband Jason, pre-veg, used to love them. They came out really good and flavorful! And Jason even said it did resemble the flavor and idea of real chicken wings-which was enough for him and certainly for myself! So here are the 2 recipes I used for Cauliflower Buffalo “Wing” Bites and “Vegan Bleu Cheese”.
Cauliflower Buffalo “Wing” Bites (link to original recipe)
Specifically what I used is in parenthesis.
- 1¼ cups non-dairy milk (I used soy milk)
- 1 tsp white vinegar
- ¾ cup all-purpose flour (I used whole wheat flour)
- 1 tsp garlic powder
- 1 head cauliflower, chopped into bite-size pieces
- 1 cup cayenne pepper sauce-original recipe used “Frank’s Red Hot” (I used Stubbs Wing Sauce and it was way too hot, but my mom used “Bella’s Medium Wing Sauce” and it was perfect)
- 4 Tbsp margarine or Earth Balance (I used Earth Balance)
- ½ tsp white vinegar
- ¼ tsp kosher or sea salt
- Baby carrots and celery, to serve
- There is a link to Vegan Bleu Cheese but I used the below recipe instead
- Preheat oven to 450 F. Line two baking sheets with parchment or foil (spray if foil) and set aside.
- In a measuring cup or small bowl, combine the milk and vinegar. Let sit for five minutes. Add the flour and garlic powder and stir to combine.
- Dredge the cauliflower pieces in the milk/flour mixture and place on the baking sheets, leaving a little room between each piece. Bake for 20-25 minutes.
- While cauliflower is baking, combine hot sauce, margarine, vinegar and salt in a small saucepan and bring to a low simmer. Remove from heat and set aside.
- Remove cauliflower from the oven and cover with hot sauce mixture. Toss to coat completely. Bake for another 6-8 minutes.
- Serve with celery, carrots, and vegan bleu cheese dressing.
Vegan Bleu Cheese Sauce (link to original recipe)
- 1/2 cup of Vegan Mayo (I used Veganaise)
- 2 tsp vinegar
- Juice from 1/2 lemon
- 1 Tbsp tahini
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/8 block extra-firm, pressed tofu (How To Press Tofu)
- salt, to taste
- Mix all ingredients, except tofu, together in a medium mixing bowl. It may seem like there’s too much liquid at first, but as you continue to stir it will all incorporate together.
- Crumble the tofu into small pieces and add to the dressing. Fold in the crumbles and serve! Be sure to refrigerate any unused portions. This will keep for about one week in the fridge.