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Preheat oven to 425°.
Mix the dry ingredients (flour, cornstarch, smoked paprika, cayenne pepper, and kosher salt) into a shallow bowl and whisk together with a fork.
Place chopped cauliflower into a large mixing bowl and drizzle with 2-3 tablespoons of canola oil. Mix gently with your hands until the cauliflower is evenly coated in oil.
Pour the mixed dry ingredients over the cauliflower and toss together with your hands, ensuring that the cauliflower is coated evenly.
Drizzle the nondairy milk over the wings and quickly add the breadcrumbs. Continue to gently mix with your hands until the breadcrumbs have coated the wings.Pro Tip: Here is the key! While mixing in the breadcrumbs, press them firmly into the nooks and crannies of each piece of cauliflower. This helps to ensure that the breadcrumbs will adhere and not peel off each piece after baking.
Evenly space the cauliflower on a parchment lined baking sheet and bake for 20 minutes. Do not turn off the oven after this 20 minutes.
While the cauliflower is baking, microwave the buffalo sauce and coconut oil together until the coconut oil is completely melted. I typically will start at 40 seconds, then continue to microwave in ten second increments until melted.
Once the coconut oil is melted, whisk the two ingredients with a fork until full incorporated.
After twenty minutes, remove the cauliflower wings from the oven.
Using a fork or tongs, dip each wing into the buffalo sauce mixture, make sure it is thoroughly coated, and put back on the same parchment lined baking sheet.
Bake the wings for an additional 15 minutes.
While the wings are baking for the final 15 minutes, you can prepare the ranch. Whisk all the ranch ingredients together in a small bowl. Taste and adjust seasonings as needed.