Cauliflower Buffalo Wings with Ranch Dip - Vegetarian
The Cauliflower Buffalo Wings with Ranch Dip bring the perfect balance of spice and crunch to your appetizer table. Each piece of cauliflower is coated in a savory batter and baked to perfection, then tossed in a spicy buffalo sauce, offering a fiery kick that pairs wonderfully with the cool, creamy homemade ranch dip.
Ingrédients
- 1 large cauliflower, cut into florets
- 1 cup all-purpose flour
- 1 cup water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup hot sauce
- 2 tablespoons butter, melted
- 1 cup plain Greek yogurt
- 1/4 cup buttermilk
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh dill, chopped
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
- Dip each cauliflower floret into the batter, allowing any excess to drip off before placing them on the prepared baking sheet.
- Bake the cauliflower florets for 20 minutes, turning halfway through, until they are golden and crispy.
- In a small saucepan, heat the hot sauce and melted butter over low heat, stirring until well combined.
- Remove the cauliflower from the oven and toss it in the hot sauce mixture until well coated.
- Return the coated cauliflower to the baking sheet and bake for an additional 10 minutes.
- While the cauliflower is baking, prepare the ranch dip by mixing the Greek yogurt, buttermilk, chives, dill, garlic, salt, and black pepper in a bowl. Stir until well combined and refrigerate until ready to serve.
- Serve the cauliflower buffalo wings hot with the homemade ranch dip on the side.
Nutrition (per 100g)
Serving: 100g | Calories: 200kcal | Carbohydrates: 25g | Protéines: 7g | Fat: 8g | Sucre: 4g
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