Vegan Buffalo "Wings" ... well how about buffalo cauliflower

Vegan Buffalo Cauliflower

One of the item I really miss since I gave up meat is the buffalo wings at Squatter's Pub in Salt Lake City, Utah. I also once had the wings at the Pike's Bar and Grill in Seattle at the Pike's Market and they are comparable. For me it must be spicy and it's been an item that I really really miss in life. The Curvy Carrot posted this great recipe, but I don't do buttermilk and so I needed to change it up... but it's to die for.

Buffalo-style Cauliflower

Ingredients:

1 head cauliflower, cleaned and cut into bite-sized pieces
1 cup coconut milk
1 tsp apple cider vinegar
1 cup sprouted eikorn flour or your choice of all-purpose gluten-free flour
2 teaspoons garlic puree,
1 teaspoon himilayan salt
1 cup Frank's Original Hot Sauce {gluten free and kosher}
1 tablespoon coconut oil, melted



Directions: 
1. Preheat the oven to 450 degrees.
2. In a small bowl mix coconut milk and apple cider vinegar.
2.  In a large bowl, whisk together the coconut milk mixture, flour, and garlic, salt, whisking until mostly smooth (it’s ok if there are a few lumps left).
3. Very gently (cauliflower can be pretty delicate), place the cauliflower in the bowl and lightly toss to completely coat with the mixture.
4. Place the cauliflower in a shallow baking dish and bake for about 15-18 minutes or so (watch it, it may start to brown up quickly on you.)
5. Meanwhile, combine the buffalo sauce and the melted coconut oil in a small bowl.
6. Carefully remove the hot cauliflower from the oven and pour the buffalo sauce mixture over it, stirring gently to coat it as best you can.