Step 1

Preheat your oven to 425˚F and line a baking sheet with parchment paper. Chop the cauliflower into bite-size florets or use two 12-ounce bags of pre-cut cauliflower florets.

Step 2

Add the flour and spice to a large bowl and whisk together. Pour in the unsweetened almond milk and water and whisk until it creates a smooth batter with no lumps.

Step 3

Place the florets into the batter in batches and lightly toss until they’re covered with the batter. Remove the florets one at a time, shake off any excess batter, and lay them on the baking sheet. Bake in the oven for 20 minutes until they are golden brown.

Step 4

Remove the cauliflower from the oven, place them in a clean large bowl, and cover them with the hot sauce. Stir or toss the cauliflower wings until they are evenly covered in sauce. Place the cauliflower wings back onto the baking sheet and bake for another 20-25 minutes until they are crispy. I like my buffalo wings to have a little char on them so I tend to cook them a little longer.

Step 5

Once they are done remove them from the oven, place them on a serving dish, and enjoy them like regular buffalo chicken wings alongside celery sticks and carrot sticks.