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To achieve that signature crunch that you crave in buffalo wings, the coating process is essential. Start by preparing your dry mix, which will create a light yet crispy texture. For maximum crispiness, combine all-purpose flour (or a gluten-free alternative like almond flour) with cornstarch, garlic powder, onion powder, smoked paprika, and a touch of cayenne pepper for extra heat.

Crispy Cauliflower Buffalo Wing Bowls

Discover a delicious twist on a classic favorite with Spicy Crunchy Cauliflower Buffalo Wing Bowls! This plant-based dish offers all the bold flavors and satisfying crunch of traditional buffalo wings, but without the meat. Featuring crispy cauliflower florets tossed in spicy buffalo sauce, served on a bed of fresh veggies and grains, this bowl is perfect for anyone, including vegans and gluten-free eaters. Enjoy a nutritious meal that doesn’t compromise on taste!
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Ingredients
  

1 medium head of cauliflower, cut into florets

1 cup all-purpose flour (or gluten-free flour)

1 cup buttermilk (or plant-based milk for a vegan option)

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1/2 tsp salt

1/2 tsp black pepper

1 cup breadcrumbs (panko for extra crunch)

1 cup buffalo sauce (adjust based on spice preference)

2 cups cooked brown rice or quinoa

1/2 cup celery, chopped

1/2 cup carrots, shredded

1 avocado, sliced

1/4 cup fresh cilantro, chopped (for garnish)

Optional: vegan ranch or blue cheese dressing for drizzling

Instructions
 

Preheat the Oven: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.

    Prepare the Coating: In a mixing bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. In another bowl, pour the buttermilk.

      Coat the Cauliflower: Dip each cauliflower floret into the buttermilk, allowing excess to drip off, then dredge it in the flour mixture. Repeat until all florets are coated.

        Breadcrumb Coating: After flouring, take each floret and coat it in breadcrumbs, pressing gently to help them stick.

          Bake the Cauliflower: Place the coated florets on the prepared baking sheet in a single layer. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and crispy.

            Buffalo Sauce Toss: In a large mixing bowl, combine the baked cauliflower with the buffalo sauce, tossing to coat evenly.

              Assemble the Bowls: In serving bowls, layer the cooked brown rice or quinoa as a base. Top with the buffalo cauliflower, chopped celery, shredded carrots, and sliced avocado.

                Garnish and Serve: Sprinkle with fresh cilantro and drizzle with vegan ranch or blue cheese dressing if desired. Serve immediately while hot and crispy!

                  Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings