I would live in Sweet Baby Ray’s Buffalo Wing Sauce if I could. I could drink that stuff like coffee. I mean, my stomach couldn’t physically handle that. But if I could, I would.

That means I would eat buffalo wings (gluten-free boneless or bone in, whichever) all day long. And I mean, we shouldn’t just sit around eating chicken wings all day if we are striving to be our healthiest selves. I have seen this recipe going around during quarantine and decided it was finally time to try it out for myself!!!

For those of you who have been reading my blog from the beginning, welcome back and welcome to a new era of V&L. Where I spend my money has changed, where I spend my time has changed, and where I spend the majority of my efforts for work/passion projects have changed. Instead of buying incessant amounts of clothes, I am buying food and making new recipes that I can share and help people who can’t eat dairy or gluten add some new meals to their repertoire.

With that being said, let’s dive into this yummy recipe.

Grocery List:
¾ cup gluten-free flour (I used brown rice flour)
1 teaspoon paprika
2 teaspoons garlic powder
1 teaspoon salt
½ teaspoon pepper
¾ cup oat milk (or whatever milk you prefer)
1 head cauliflower
Buffalo sauce (I use Sweet Baby Ray’s Buffalo Wing Sauce)

Let’s cook:
1. Preheat the oven to 450˚F. Line a baking sheet with parchment paper.
2. In a large bowl, add the gluten-free flour, paprika, garlic powder, salt, pepper, and oat milk, and stir until well-combined.
3. Cut the head of cauliflower into small florets. You want them bite-sized so that you can evenly coat them with the mixture. You want every side covered!! Add the cauliflower florets to the batter.
4. Arrange the coated cauliflower on the baking sheet. Bake for 10 minutes, flip, bake for another 10 minutes.
5. Brush buffalo sauce evenly on all sides of the florets. I like a heavy dose, as stated at the beginning of this post, so feel free to douse those suckers. Bake for 10 minutes, flip, bake for another 10 minutes.

After making this recipe from a different one, I changed some things up to achieve peak buffalo bite perfection. We didn’t lather the buffalo sauce enough or make sure to evenly coat the batter on all sides. Flipping is important so that all of the sides of the florets are as crispy as possible.

Tbh, they taste freaking delicious. They aren’t chicken wings, but they are crispy at first bite and the perfect texture inside once you start chewing. They are a great alternative for chowing down on heavily battered and fried chicken wings or strips and also a great way for kids (or adults who don’t like veggies – ME) to get some nutrients in. I am not sure if this would work for other veggies but who knows! It just might. We put potato salad and pineapple with these and I got the Follow Your Heart vegan ranch to dip mine in.

Make sure to follow along at @MadisonCrowley for more in-the-moment recipes and photos! Feel free to share if you used this recipe and loved it!!