Crispy Cauliflower Buffalo Wings With Sour Cashew Cream Sauce - Cook Republic #vegan #airfryer #glutenfree #healthy


  • Author: Sneh
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2-3 1x


For the Cauliflower

  • 400g cauliflower florets (1 small cauliflower)
  • ¼ cup (35) plain or gluten free flour
  • 1 ½ tablespoons Sriracha or hot sauce
  • 1 ½ tablespoons white vinegar
  • ½ teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt flakes
  • ½ teaspoon sugar
  • 1 teaspoon oil
  • ¼ cup (60ml) water

For the Sour Cashew Cream Sauce

  • 1 cup (110g) raw cashew nuts
  • 1 garlic clove
  • 1 teaspoon lemon juice
  • ½ teaspoon nutritional yeast
  • ½ teaspoon sea salt flakes
  • ½ cup (125ml) water

To Serve

  • lemon wedges, chopped chives, crushed peanuts, salad greens


To Prepare Cauliflower

  1. Place all ingredients for cauliflower in a large bowl and mix well. Make sure the marinade gets into every bit of the cauliflower florets.
  2. Place marinated cauliflower in the netted tray of the Philips Airfryer.
  3. Turn the temperature on to 180C, choose the manual setting and set timer at 20 minutes. Press the quick start button. When done, remove cauliflower carefully onto a serving plate or tray.
  4. Garnish with chopped chives. Serve with lemon wedges, crushed peanuts, sour cashew cream sauce and greens.

To Prepare Sour Cream Cashew Sauce

  1. Soak cashew nuts in boiling water for 10-15 minutes. Drain the water.
  2. Place soaked cashew nuts and all other ingredients for the sauce in a jug of a small blender or food processor and blend until smooth.


Make sure the cauliflower florets are not too small otherwise they will burn. Each floret should roughly be the size of a small chicken drumstick (about 4-5 cms wide at the head). This will ensure a juicy cauliflower experience.