Buffalo Cauliflower Wings with Walnut Herb Dip
Thank you to California Walnuts for sponsoring this blog post. All opinions are my own.
A year ago, if you told me that I would eat buffalo cauliflower wings and enjoy them, I wouldn’t have believed you. I always thought, we have chicken wings…why would I need to make wings out of cauliflower? Whether you’re vegan or not, these wings are enjoyable. The cauliflower gets perfectly crispy and the buffalo sauce is perfectly spicy.
But that is not even the best part. The best part is the walnut herb dip. It’s the perfect alternative to ranch, with the good fats and creaminess of walnuts; and this is coming from a ranch lover. I’m always on a quest to try out different versions of my favorite recipes. That’s not to say that I will never eat buffalo wings or ranch again, but I think it’s important to experiment with different ingredients now and then!
Why Walnuts?
Walnuts are the only nut with an excellent source of essential omega-3 ALA. Just one serving of walnuts (one ounce) has 4 grams of protein and 2 grams of fiber. Besides the fact that they are nutritious, they taste good. They add a rich, buttery flavor to anything that they are added to.
Ingredients for Walnut Herb Dip
Walnuts
Water
Mayo
Garlic
Apple cider vinegar
Maple syrup
Salt & pepper
Fresh chives,
Fresh parsley
Fresh dill
How to Make Walnut Herb Dip
First, it’s important to soak the walnuts. This softens them up a bit which will make the dip creamier. Then place all the ingredients except the herbs into a blender or food processor and blend until smooth. Then blend in the herbs at the very end. I actually used an immersion blender to make my dip and it worked perfectly.
How to Make Buffalo Cauliflower Wings
Cut the cauliflower into bite sized pieces. I like to cut the stem off, then break the cauliflower into large pieces. Then cut the cauliflower into smaller pieces. Doing it in this way results in less of a mess. Then whisk the nut milk, water, all purpose flour, salt, and garlic powder. Add the panko breadcrumbs to a medium sized bowl. Dip the cauliflower into the flour mixture, then into the breadcrumbs. Then place it onto the baking sheet.
Make sure to drain any excess liquid from the cauliflower before dipping it into the breadcrumbs. Bake for 25 minutes. While the cauliflower is baking, heat the buffalo sauce and butter over low heat. Remove the cauliflower from the oven, coat with buffalo sauce and then bake again for 20 minutes. These are best served immediately. Please make sure to use a light coating of buffalo sauce!
Buffalo Cauliflower Wings with Walnut Herb Dip
Ingredients:
- 1 large head cauliflower
- 1/2 cup unsweetened nut milk
- ½ cup water
- ¾ cup all purpose flour
- 2 tsp garlic powder
- ½ tsp salt
- 2 cups panko breadcrumbs
- 1 cup buffalo sauce
- 2 tbsp butter
- ¾ cup walnuts
- 1/3 cup + 2 tbsp water
- 2 tbsp mayo
- 1 garlic clove
- 2 tsp apple cider vinegar
- 1 tsp maple syrup
- Salt & pepper to taste
- 2 tbsp fresh chives, chopped
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped
Instructions:
- Soak the walnuts in the fridge for 3 hours. Then remove them from the fridge and rinse them. Place all the ingredients except the herbs in a blender or food processor and blend until smooth. Once the mixture is nice and creamy, add in the herbs and blend for a few more seconds until combined. Place the mixture in the fridge until the wings are ready.
- Preheat oven to 375F. Line a baking sheet with parchment paper. Cut the cauliflower into bite sized pieces. In a small bowl, whisk the nut milk, water, all purpose flour, salt, and garlic powder. Add the panko breadcrumbs to a medium sized bowl. Dip the cauliflower into the flour mixture, then into the breadcrumbs. Make sure to drain any excess liquid from the cauliflower before dipping it into the breadcrumbs. Place the cauliflower onto the baking sheet. Bake for 25 minutes.
- While the cauliflower is baking, heat the buffalo sauce and butter in a sauce pan over low heat, stirring occasionally. Remove the cauliflower from the oven, coat with buffalo sauce and then bake again for 20-25 minutes. Make sure to use a light coating of sauce or the cauliflower will not be as crispy. These are best served immediately. If you have leftovers the are best reheated in the toaster oven (or oven).