Vegan Cauliflower Buffalo Wings & BBQ Edamame

Appetizer platter featuring Cauliflower wings, BBQ edamame, celery, cucumbers, olive oil, and cashew ranch dip.

For this dish, we’re going to keep our wings plant-based and bring in our good friend cauliflower. Like tofu, it has a great texture and absorbs the flavor of your sauce or marinade. The veggie goodness doesn’t stop there either, cauliflower is high in B-vitamins and a good source of fiber.


This Vegan Cauliflower Buffalo Wings recipe is sure to be a hit with everyone at your table or around the grill, especially when paired with a delicious side of BBQ-sauce edamame and vegan cashew ranch dip. So grab your apron and let’s get cooking!


Vegan Cauliflower Buffalo Wings & BBQ Edamame

Serves: 6

Prep time: 20 minutes

Cook time: 25 minutes

Total time: 45 minutes


Cauliflower Wings

1     head cauliflower, cut into florets


1/4  cup buffalo sauce


1/4  cup olive oil


Salt and pepper


BBQ Edamame

3     cups fresh or frozen edamame beans, thawed

1/4  cup barbecue sauce


Olive oil, left over from cauliflower wings


Salt and pepper


Cashew Ranch

1 1/2  cups raw cashews


2       cups water


1        lemon, juiced


2       teaspoons apple cider vinegar


1        garlic clove


2       teaspoons dried dill


3       teaspoons onion powder


Salt and pepper

Bowl of edamame on cutting board surrounded by ingredients and a cutting knife.

instructions

1.  Preheat oven to 450°F.


2.  In a large bowl, toss the cauliflower florets with buffalo sauce, ⅛ cup olive oil, and salt & pepper. Stir until well coated.

Bowl of cauliflower florets coated in buffalo sauce.

3.  In a separate large bowl, toss the edamame with barbeque sauce, remaining olive oil, salt and pepper. Stir until well coated.

Bowl of edamame coated in bbq sauce with a spoon inside.

4.  Transfer the cauliflower and edamame onto their own parchment lined baking sheet and bake for 25 minutes or until fork-tender and browned.

Two parchment paper lined trays, one featuring cauliflower and the other edamame.

5.  While “wings” bake, boil water for cashew ranch.


6.  In a small bowl, add the cashews and pour the boiling water over them. Allow to rest and absorb for 15 minutes.

Measuring cup filled with cashews soaking in hot water.

7.  In a blender, combine cashews, lemon juice, apple cider vinegar, garlic clove, dill, onion powder, and salt & pepper.

Blender containing cashews, lemon juice, apple cider vinegar, garlic clove, dill, onion powder, and salt & pepper.

8.  Blend until smooth.

Blender with freshly made cashew ranch.

9.  Transfer to a small dish or bowl and pair alongside the “wings.”

Wooden platter with cauliflower wings, edamame, cashew ranch, celery, and cucumbers.

10.  Optional: pair dish alongside fresh veggies like cucumbers and celery. Share and enjoy!

Buffalo cauliflower freshly dipped in cashew ranch over platter of appetizers.

Tasty Tip

If you use fresh edamame, put an eco-friendly foot forward by saving the pods and cauliflower stalk and leaves for a delicious vegetable stock.




Did you make this or any of our other recipes? Share on Instagram using #ZENBRecipes and tag @ZENB_Life. We’ll repost our favorites with our Plant Pals.




Have room for dessert? Shake things up our Vegan Summertime Smoothie Pop recipe.