Buffalo Cauliflower Wings with Walnut Herb Dip

DESCRIPTION

Crispy baked buffalo cauliflower wings with a creamy walnut herb dip. Serve with additional wing sauce for extra heat.

Total Time
5 Hrs
Serves
6
Serving Size
1/6th of cauliflower, 2 1/2 tablespoons dip
Meal
Course

Total Time

Prep Time
30 Mins
Cook Time
4 Hrs, 30 Mins
Total Time
5 Hrs

Nutrition

Calories
360 cal
Total Fat
20 g
Saturated Fat
4.5 g
Polyunsaturated Fat
10 g
Monounsaturated Fat
4.071 g
Cholesterol
15 mg
Sodium
1090 mg
Carbohydrates
39 g
Dietary Fiber
4 g
Total Sugars
6 g
Protein
9 g
Vitamin D
0 mcg
Calcium
50 mg
Iron
4 mg
Potassium
540 mg

Ingredients

Walnut Herb Dip:

  • 3/4 cup California walnuts

  • Water to cover

  • 1/4 cup mayonnaise

  • 1/4 cup water

  • 1 tablespoon cider vinegar

  • 2 teaspoons pure maple syrup

  • 1 clove garlic

  • Salt and pepper to taste

  • 2 tablespoons roughly snipped fresh chives

  • 2 tablespoons fresh parsley leaves

  • 2 tablespoons fresh dill leaves

Buffalo Cauliflower Wings:

  • 1 large head cauliflower

  • 3/4 cup flour

  • 1/2 cup unsweetened walnut or other plant-based milk

  • 1/2 cup water

  • 2 teaspoons garlic powder

  • 1/2 teaspoon salt

  • 2 cups panko breadcrumbs

  • 3/4 cup buffalo wing sauce

  • 2 tablespoons butter

Preparation

  1. To prepare dip, place walnuts in a medium bowl and add water to cover; refrigerate for 3 hours. Rinse and drain well. Place in a small blender or food processor with mayonnaise, water, vinegar and maple syrup; blend until smooth. Add herbs and pulse until herbs are chopped. Season with salt and pepper. Cover and refrigerate until ready to serve.

  2. To prepare cauliflower, preheat oven to 375°F and line a large baking sheet with parchment paper.

  3. Cut cauliflower into large bite-sized pieces. In a small bowl, whisk together flour, milk, water, garlic powder and salt. Place breadcrumbs in a medium bowl. Dip cauliflower pieces into batter, shaking off any excess. Coat with breadcrumbs and place on prepared baking sheet. Bake for 25 minutes.

  4. Meanwhile, heat buffalo wing sauce and butter in a small saucepan over low heat. Brush cauliflower with mixture and cook for 20 to 25 minutes more or until crisp.

  5. Note: These are best served immediately. If you have leftovers they are best reheated in a toaster oven, oven or air fryer.