Low-Fat, High-Flavor Buffalo Cauliflower (The Essential Vegan Air Fryer Cookbook)
Author: Tess Challis / The Essential Vegan Air Fryer Cookbook.
This Low-Fat Buffalo Cauliflower recipe from The Essential Vegan Air Fryer cookbook is a fun and healthier meatless alternative to a classic American dish, Buffalo wings. Fully loaded with awesome flavors, it’s quick and easy to prepare in the air fryer. It even comes with a special spicy buffalo sauce made with aquafaba! Grab plenty of napkins and get your Buffalo on! Game day has never been so easy and soooo good
Cooking oil spraysunflower, safflower, or refined coconut
For the Buffalo sauce
½tsparrowrootor cornstarch
¼cupaquafabachickpea liquid, divided
¼cuphot saucesee recipe notes
2large cloves garlicminced or pressed
2tspVegan butter/margarine
For dipping
No-Dairy Ranch Dressingor bottled vegan ranch
Instructions
To make the cauliflower:
In a small bowl, toss the cauliflower with 2 tablespoons of the milk and
the flaxseed. Stir and set aside for 5 to 10 minutes.
In a medium bowl, bowl, combine the flour, arrowroot, garlic, onion, and
baking soda, and stir until well combined.
Spray the air fryer basket with oil and set aside. Remove the flaxy cauliflower
pieces (but reserve the milk-flax bowl) and add the cauliflower
to the flour mixture. With a rubber spatula or large spoon, stir well (but
gently) to coat the cauliflower evenly.
Be a double-dipper! Add the remaining 2 tablespoons of milk to the
small bowl and stir. Place the floured cauliflower back in the liquid and
toss well. Then, place the cauliflower back in the flour mixture. Stir well
to give the cauliflower a nice, even coating of the batter.
Place the cauliflower in the air fryer basket. Spray with oil. Fry for
6 minutes.
Remove the air fryer basket, shake or stir (so the cauliflower cooks
evenly on all sides), spray with oil again, and fry for another 6 minutes.
To make the Buffalo sauce
In a small bowl, combine the arrowroot with a tablespoon of the chickpea
liquid and stir until dissolved.
In a medium-size pot over medium-high heat, add the hot sauce,
arrowroot mixture, remaining chickpea liquid, garlic, and vegan
margarine. Cook, stirring or whisking often, for 1 or 2 minutes, until
slightly thicker in texture. Set aside.
Add the cauliflower to the buffalo sauce and toss gently to coat. Place
the coated cauliflower (extra sauce and all) into the 6-inch round,
2-inch deep baking pan. Fry for 3 minutes. Remove the baking pan,
stir well, and fry another 3 to 5 minutes, until a little saucy and a little
crispy. Place in a bowl, drizzle any remaining sauce on top, and serve
hot with No-Dairy Ranch Dressing.
Notes
If you’re wondering what kind of hot sauce to use here, any inexpensive standard cayenne pepper sauce (such as Frank’s
RedHot) will do! Full-fat vegan margarine will work best (such as Earth Balance non-whipped or Miyoko’s vegan butter).For the aquafaba, use the liquid from your can of chickpeas, or reserve some cooking liquid if you’re cooking your beans from scratch.Per Serving:
Calories: 92;
Total fat: 4g;
Saturated fat: 1g;
Cholesterol: 0mg;
Sodium: 474mg;
Carbohydrates: 11g;
Fiber: 3g;
Protein: 4g