Spicy Cauliflower Wings with Creamy Ranch Dip

Ingredients

• 1/2 head cauliflower cut into 1 1/2 in florets
• 1 cup flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 3/4 coconut milk
• 2 tsp apple cider vinegar
• 2 tbsp vegan hot sauce
• 1tsp paprika
• 1/2 tsp garlic powder
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• For the Buffalo Sauce:
• 1/2 cup hot sauce
• 2 tbsp coconut oil
• 1 tbsp organic sugar (I used coconut)
• 2 tsp apple cider vinegar
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• For the Vegan Ranch Dip:
• You can use your favorite store-bought vegan ranch dip or make your own by following this easy recipe.

Instructions

• Cook cauliflower for 4-5 minutes on the stovetop
• or until fork-tender but not mushy. Drain
• rinse with ice water until the cauliflower is cool
• then dry and lay aside.
• Prepare 3 bowls: the first bowl should have flour; salt and pepper
• The second bowl should contain coconut milk; apple cider vinegar and spicy sauce
• The third bowl should contain Panko; paprika and garlic. Large baking sheet should be lined with parchment paper and oiled.
• One cauliflower piece should be taken and placed on a baking sheet after being tossed into a flour basin; milk bowl and Panko bowl; each of which should be well coated. Continue until every piece of cauli is covered.
• Bake at 400 F for 20 min flipping half way through.
• Make the buffalo sauce while the cauliflower is baking. On a low heat; stir the sauce ingredients together until the coconut oil has melted and the sauce is warm.
• In a medium bowl; pour the sauce and gently toss the cauliflower wings in it to coat. Enjoy!
• Serve them with some celery sticks and vegan ranch dip for dipping and watch them disappear in no time.