No one?

I haven't had of made them in any form, but if you google a lot of links come up. Maybe read a few and see if one is anything like you want.

https://www.google.com/search?q=cauliflower+buffalo+wings&oq=buffalo+wings+calif&aqs=chrome.2.69i57j0l5.19466j0j8&sourceid=chrome&ie=UTF-8

Did you find one that sounds good? I haven't ate any, so wouldn't know what to look for. My grandkids are going to be here for a few days (15-13-11) and they would probably like one. My hubby might even eat it,lol. I may just start at the top and work my way down. I have a head of cauliflower in the frig.

Here is what I do:

Cut cauliflower into florets, dip into mixture of seltzer and cornstarch to coat.

Bake at 350 on foil-lined cookie sheet that has been sprayed with oil.

Once almost tender, brush with 1:1 mixture of butter : Franks Hot sauce.

Coat again with sauce if desired. Bake until coating is dry. Enjoy!

Ninasmom, that's interesting about the seltzer and cornstarch. I can see where that would make the sauce adhere better.

Sherry, thanks for the link. Some of those were ones I hadn't seen before. The legible ones (no ads pasted over top) didn't seem much different. None seem right. More like people are just making chicken wings subbing cauliflower.

I like the approach that Ninasmom uses, but I don't that that's like any I've tasted.

The first were at a vegan gastropub. The other places I've met it may have just been copying them. :) They're not identical, but that's like flour coated fried chicken is different from cook to cook, but it's still pretty much the same thing.

I have to put it off 'till tomorrow or Monday,anyway (spontaneous company, who are getting ersatz stir fry and salad).

Thanks everyone, for your comments. Sherri, good luck! Keep us informed if you make it!

mine is similar to Ninas mom

once you coat them in your mix, spread them on a baking pan lined with parchment paper. I sprinkle with kosher salt after dipping.

Ingredients

• 1 head of cauliflower
• 1/2 cup milk OR water OR soy milk OR almond milk OR 1/2 Cup tonic/seltzer water OR BEER (emphasis on beer)
• 1 cup AP flour (I use rice flour [less gummy])
• 2 tsp garlic powder (or more to taste)
• 2 tsp Korean chili flakes (or more to taste)
• 1-2 tsp cumin (or more to taste)
• 2-3 tsp of paprika (I use sweet)
• 1/4 tsp salt (I used smoked salt)
• 1/4 tsp ground pepper (or more)
• bake in oven for 20 minutes, turning at ten minutes

OPTIONAL EXTRA KICK

if you want a true wing-like taste to the floret, mix the following, coat the florets and bake til tender (we like them plain, due to the K. chili flakes)

• 1:1 Frank's red hot sauce and butter

Enjoy

Dave

Also use garlic powder-forgot that part - sorry! Bake btw coats if you go for two.

Dave, thanks for the recipe! I definitely don't want it to taste like actual buffalo wings, nor do I want a lot of heat. I take it you combine everything listed between the cauliflower and back in oven? I'm going to try it tomorrow if I have time, substituting some items on hand (e.g., regular chili flakes in for the Korean).

Ninasmom, thanks for the correction. I like the idea of twice baked. They do taste better when they're softer than cauliflower is usually cooked. I'm interested in trying your coated version as well.

i have to admit, I've never even seen a bottle of Frank's Red Hot. I'm sure it's available around here somewhere, but since I'm not looking for heat, I'm not going to bother. And I do have hanbanero hot sauce I can blast things up with if the mood changes.

I do like me some Frank's Red Hot--mix it with some melted butter and toss with crispy chicken wings, and I'm pretty happy!

Maybe the flavor without the heat can be found in using Gochujang sauce? They may have varying levels of heat.

my wife likes them cooked until they are soft and browned on top from the oven. I like mine just a little al dente-like with a little tooth to them. no two batches are ever exactly the same since there are so many variables. it depends upon mood at the time of prep. it is amazing how such a wet mix gets absorbed into the cauliflower.

I thought the point of calling it 'buffalo' was to use the same spice mix as the wings. A vegan bar snack. Sure it can be elevated to include any spice mix or preferred roasting style. I also had never heard of it but doing the google image search I see everything from celery and blue cheese and glazed sweet sticky florets to a more roasted less red seasoning and no glaze.

I do like the nutty flavor of slow roasted florets with a rosemary/garlic/olive oil mash and just a bit of heat from a minced 1/4 habanero. I like the idea of seltzer/starch. I should try a pinch of paprika (sweet and/or smoked) and lemon peel powder. And prefer roasted firm/soft, not crunchy raw.

Thanks, Dave, for the further insights. The way your wife likes them sounds like the ones I've liked.

Sleevendog, I think it may be that the full on, mouth burning wing experience overpowers the cauliflower too much. The ones in the restaurants here are sauced but not glazed, and aren't usually served with the blue cheese and celery, which are supposed to be there for fighting the excess heat of the wings. They also don't have that "raw" flavor to the sauce that I don't like about Buffalo wings. But the spices still taste like Buffalo, just not screaming hot and raw Buffalo. Your rosemary/garlic/olive oil mash sounds interesting. I'm not fond of cauliflower's cabbagy sulphuriness, but when it's prepared nicely with an interesting flavor, and thus less boring, I can get past the sulphur, and enjoy rather than tolerate it.

Never heard of Buffalo cauliflower.

Sometimes I steam cauliflower and dress it with Trader Joe's Spicy Peanut Vinaigrette.