Cut cauliflower florets into bite-sized pieces.

Step 1

Step 2

Add the almond milk and apple cider vinegar to a small bowl. (This is your buttermilk).

Step 3

In a shallow bowl, add the flour, paprika, onion powder, garlic powder, and salt. Pour in the buttermilk and whisk until smooth.

Step 4

Dip the cauliflower florets in the batter mixture and spread them out on a baking sheet.

Step 5

Bake for 20 minutes at 375F/190C, flip the florets and bake for another 20 minutes until golden and crispy.

Step 6

Add the buffalo sauce and melted coconut oil to a large mixing bowl, whisk together.

Step 7

Toss in the crispy cauliflower wings. Then toss with your hands to coat the wings in buffalo sauce. 

Step 8

Plate and serve with homemade vegan ranch dip.