Eosinophilic Esophagitis Friendly Vegan Buffalo Cauliflower Wings
Total time1 hr
Prep time20 min
Cook time40 min
4.8(11)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the cauliflower
- 1 large head cauliflower (about 2 lb), cut into bite-sized florets
For the batter
- ¾ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ¾ cup water
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the buffalo sauce
- ⅔ cup hot sauce (such as frank's redhot)
- 3 tbsp vegan butter, melted
- 1 tbsp maple syrup
- ½ tsp garlic powder
For serving
- 2 tbsp fresh parsley, chopped (optional)
- celery sticks, for serving (optional)
Instructions
- 1
Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper and set a wire rack on top.
- 2
In a large mixing bowl, whisk together the flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until a smooth, thick batter forms — it should coat the back of a spoon without dripping off immediately.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!