Looking for the perfect game night snack? Bake up a batch of our sweet and spicy, Cauliflower Buffalo Bites.
These delicious, crispy vegan “wings” don’t skimp on flavour. Dip them in our rich garlic tahini sauce or enjoy them on their own. They are perfect either way!
1 small cauliflower
½ cup flour
½ cup unsweetened almond milk
¼ tsp. salt
½ tsp. ground black pepper
½ tsp. fresh garlic, minced
1 cup panko
4 tbsp. maple syrup
2 tbsp. soya sauce, low sodium
2 tbsp. Hemp Buds
¼ tsp. ground black pepper
¾ tsp. ground ginger
¼ cup green onion, chopped
1/4 cup Hemp Buds
Warm Garlic Tahini Dip
2 garlic cloves, minced
¼ cup tahini
2 tbsp. fresh lemon juice
2 tbsp. Cold-Pressed Hemp Oil
Preheat your oven to 450° and line your baking sheet with parchment paper.
Break cauliflower into small wing sized pieces and remove the stems.
In a medium bowl, mix together flour, black pepper, almond milk and minced garlic.
Add panko to a separate bowl.
Dip each cauliflower bite in the first bowl of batter mixture and coat, tap to remove excess batter.
Toss batter coated bites in panko, once coated place on parchment paper.
Be sure to keep a towel close by, this can get messy!
One all your bites are on the baking sheet, place in the oven for 20 minutes.
Prepare your garlic tahini dip and Asian buffalo sauce while your wings bake.
Whisk together garlic tahini dip ingredients in small bowl and set to the side.
In a second small bowl, combine all Asian buffalo sauce ingredients and stir well.
If you prefer a sweet sauce, add an additional teaspoon of maple syrup.
Like it spicy? Add in ½ teaspoon of red pepper flakes.
Use a pastry brush to cover wings with Asian buffalo sauce and bake for 7 minutes.
Garnish with green onion, Hemp Buds and serve hot out of the oven.
Warm garlic tahini dip in the microwave for 15 – 30 seconds.
Eat, repeat and enjoy!