Ingredients:
1 medium head of cauliflower, cut into florets
1 cup all-purpose flour
1 cup plant-based milk (such as almond, soy, or oat milk)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup bread crumbs (you can use regular or panko bread crumbs)
Oil for frying (such as vegetable or canola oil)
For the sauce:
1/2 cup hot sauce (such as Frank’s RedHot)
1/4 cup vegan butter (such as Earth Balance)
Instructions:
Preheat your oil in a deep fryer or large pot to 350°F (175°C).
In a bowl, mix together the flour, plant-based milk, garlic powder, onion powder, paprika, salt, and black pepper until smooth. This will be your batter.
Place the bread crumbs in a separate bowl.
Dip each cauliflower floret into the batter, making sure it’s evenly coated, then roll it in the bread crumbs until fully covered.
Carefully place the breaded cauliflower florets into the hot oil, frying them in batches for about 4-5 minutes, or until they are golden brown and crispy. Remove them from the oil using a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
In a small saucepan, melt the vegan butter over low heat. Once melted, stir in the hot sauce until well combined.
Once all the cauliflower wings are fried and drained, transfer them to a large bowl and pour the hot sauce mixture over them. Gently toss the cauliflower wings until they are evenly coated in the sauce.
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