Healthy and meat-free — an ideal lunch for those who are cutting out meat from their diet.
Ingredients
1 large head of cauliflower, cut into florets
Wet
240 ml plant-based milk
240 ml water
5 ml apple cider vinegar
Dry
120 g all-purpose flour
5 g garlic powder
5 g onion powder
2 g smoked paprika
5 g salt
2 g black pepper
Buffalo Sauce
240 ml hot sauce
30 g melted vegan butter
Instructions
Preheat your air fryer to 400°F (200°C).
In a large bowl, mix plant-based milk, water, and apple cider vinegar. Let it sit for 5 minutes until slightly thickened.
In another bowl, combine all-purpose flour, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Dip each cauliflower floret into the wet mixture, allowing excess to drip off. Then coat with the flour mixture, ensuring they are well covered.
Place the coated florets in a single layer in the air fryer basket. Work in batches if necessary, ensuring not to overcrowd.
Cook in the air fryer for 15 minutes, shaking the basket halfway through, until golden and crisp.
While the cauliflower is cooking, prepare the buffalo sauce. In a small pot, heat the hot sauce and melted vegan butter over medium heat, stirring to combine.
Once the cauliflower is cooked, transfer them to a large bowl and toss with the buffalo sauce until evenly coated.
Return the wings to the air fryer for an additional 5 minutes to let the sauce bake in and get extra crispy.
Serve immediately with your favourite dip, like vegan ranch or blue cheese dressing.
Notes
For an extra punch of flavour, add a pinch of cayenne pepper to the flour mixture.
Try adding a tablespoon of nutritional yeast to the dry ingredients for a cheesy flavour.
