Aquafaba from 1 can of chickpeas (the juice in the can)
1-1/2 cup whole wheat flour
½ cup hot sauce (like Frank's)
¼ cup sriracha
⅓ cup agave
Ranch
1 cup cashews (soaked overnight if not using highpower blender like Vitamix)
1 tbs apple cider vinegar
Juice 1 lemon
ranch seasonings (I have a blend but you can use parsely flakes, onion powder, garlic powder, and or thyme)
½ cup + 1 tbs milk
Instructions
Preheat oven to 415 degrees.
Cut your head of cauliflower into bite sized pieces, making sure to discard the leafy green parts.
Make a mini station with one bowl of the aquafaba, then next to it a bowl of the whole wheat flour. Start with 1 cup whole wheat flour and only add more if you end up needing it. Place a cookie sheet lined with parchment paper next to the 2 bowls.
Place a few pieces of cauliflower in the aquafaba, then move to the whole wheat flour bowl and coat the cauliflower pieces. Then move them onto the cookie sheet. Continue this process until all the pieces are coated with the aquafaba and whole wheat flour mixture.
Place in oven for 20 minutes, flipping cauliflower over half way through.
While cauliflower is cooking, mix hot sauce, sriracha, and agave in a medium sized mixing bowl. Set aside.
Next, mix all "ranch" ingredients except the seasonings in a high powered blender until smooth. then add ranch seasonings and stir. Set in fridge until buffalo cauliflower is ready.
Once cauliflower has roasted 20 minutes, pull out of oven. Carefully place cauliflower pieces in the bowl of hot sauce mixture you just prepared. Toss until all pieces are completely coated.
Places saucy cauliflower back on parchment covered cookie sheet. Put back in oven for 5 minutes.
Turn to broil and cook for about 1 minute, until the pieces start to turn a little crispy on the very top. It is important to watch the cauliflower while under broiler, as it will turn very quickly.
Recipe by Peppers and Peaches at https://www.peppersandpeaches.com/sweet-spicy-buffalo-cauliflower-wings/