An oldie but a goodie! This is a popular recipe that I started making about 5 or 6 years ago before we became vegan. I knew I had to find a perfect way to not only make them vegan but make them full proof!

There’s just so many versions and I call bullshit on most of them. Those recipes are complicated, soggy and use the frying method. I ain’t got time for complicated fried mush! I promise you these will be delicious Every. Damn. Time.

Video tutorial

Ingredients:

• 1 head of cauliflower
• 1/2 cup flour
• 1/2 cup almond milk (or any favorite non dairy milk)
• Buffalo sauce (I use franks because it’s accidentally vegan)
• 1 cup Panko bread crumbs
• Salt and pepper
• 1 tsp roasted garlic powder (optional)
• 1 tsp sriracha (optional)

Directions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Cut cauliflower into ‘wing’/’nugget’ style pieces and set aside.
3. Mix salt, pepper and roasted garlic powder into the flour.
4. Mix the sriracha into the almond milk, then pour into the flour and stir until just combined.
5. In a big bowl, pour the flour/milk mixture onto your cauliflower bites and stir until fully coated.
6. Pour Panko on the coated cauliflower and just barely toss until coated.
7. Pour cauliflower onto a well greased cookie sheet and bake for 40 minutes, flipping halfway.
8. Once cauliflower is done, put cauliflower in a big bowl and lightly toss with buffalo sauce until fully coated. Then transfer back to the cookie sheet and put back into your 400 degree oven for about 3 minutes, until the sauce has dried onto the cauliflower and is crisped back up.
9. Enjoy!

I put these on salads, in wraps, in appetizer recipes or just straight up! Warning, they’re super addicting!