Buffalo Cauliflower Wings Recipe

Meticulously trim the cauliflower, removing most of the stem and separating it into uniform bite-sized florets.

Heat the oven to 450°F (232°C) and prepare a baking sheet with parchment paper for optimal cooking surface.

Create a smooth, uniform batter by whisking almond flour, almond milk, onion salt, paprika, and garlic powder in a spacious mixing bowl until completely integrated.

Delicately coat each cauliflower floret in the prepared batter, ensuring comprehensive and even coverage.

Arrange the battered florets on the parchment-lined baking sheet, maintaining a single layer without overcrowding to promote crispy texture.

Roast in the preheated oven for 20-25 minutes, rotating the florets midway through cooking to achieve consistent golden-brown coloration.

While the cauliflower roasts, craft the buffalo sauce by combining hot sauce and melted vegan butter (or ghee) in a small mixing bowl.

After initial roasting, generously drizzle the buffalo sauce over the florets, gently tossing to ensure thorough and even coating.

Return the sauced florets to the oven, baking for an additional 10 minutes until edges become crisp and develop a rich, caramelized appearance.

Optional: Garnish with freshly chopped herbs and serve immediately alongside complementary dipping sauces for enhanced enjoyment.