Preheat the oven to 400°F and line a large baking tray with parchment or a silicone baking sheet. (If you don’t have one, grease the sheet with cooking spray or vegetable oil.)

Remove the leaves at the base of the cauliflower. Cut the cauliflower into medium-sized florets.

Whisk in the plant milk until smooth. The mixture should be slightly thinner than pancake batter. Add in an extra splash of plant milk if needed to achieve the right consistency.

Add the cauliflower florets into the bowl and toss to coat. It’s ok if the cauliflower isn’t 100% coated, as long as the batter is evenly distributed across all the florets. (I like to use my hands to really get the batter into the crevices of the cauliflower but this is optional.)

Arrange the battered cauliflower on your prepared baking tray in one layer. Try to leave space between the florets so that they can evenly crisp on all sides.

Bake cauliflower wings for 20 minutes in preheated 400°F oven. Flip the cauliflower and bake for an additional 15-20 minutes, until the batter is golden brown.

Combine melted vegan butter and your favorite vegan-friendly buffalo sauce in a large mixing bowl and add the baked cauliflower wings. Toss to coat. Feel free to add more buffalo sauce depending on how spicy you like your wings.

Enjoy with vegan ranch or vegan blue cheese dressing.