Meat Free Monday One day a week can make a world of difference

Cauliflower Buffalo Wings and Ranch Dip

Stem & Glory
  • Serves: 4
  • Preparation: 20
  • Cooking: 5
  • Ready: 25

You’ll be amazed how you can quickly transform a simple cauliflower head into spicy, tangy Buffalo Wings – perfect served with this deliciously creamy Ranch Dip.


For the cauliflower wings

  • 1 large head cauliflower
  • 1 cup milk alternative (we like oat milk)
  • ¼ cup apple cider vinegar
  • 1 cup all-purpose flour (gluten-free flour works too)
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika powder
  • ½ tablespoon chilli powder
  • ½ tablespoon cumin powder
  • ½ tablespoon black pepper
  • 1 teaspoon sea salt
  • hot sauce/BBQ sauce to glaze

For the ranch dip

  • ½ cup vegan mayo/coconut yoghurt
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped dill
  • 1 tablespoon garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon sea salt
  • 2 tablespoons apple cider vinegar (if you are using yoghurt rather than mayo)


To make the cauliflower wings

Pre heat a frying pan with oil at 180°C/350°F/gas mark 4 (or number 7 on an induction stove).

Cut cauliflower into bite sized pieces (florets).

In a large bowl, add the oat milk, apple cider vinegar, flour, garlic powder, smoked paprika, ground cumin, chilli powder, black pepper and salt. Whisk until well combined.

Add the cauliflower to the batter in the bowl, and toss to combine. Remove the pieces of cauliflower, one by one, and tap off the excess batter a few times on the side of the bowl. Place on a tray in preparation for shallow frying.

Fry the cauliflower pieces for 2-3 minutes. Flip them over and fry for 2 more minutes, until golden brown, then take out and place on a couple of sheets of kitchen roll to remove the excess oil.

Brush BBQ sauce/hot sauce on each cauliflower wing, or toss the florets with the sauce in a large bowl, then put on a serving plate.

To make the ranch dip

Place the vegan mayo/coconut yoghurt in a bowl then mix in the garlic powder, black pepper and sea salt with a whisk.

Add the chopped parsley and chopped dill.

If you’re using coconut yoghurt rather than mayo, add 2 tablespoons of apple cider vinegar.

Additonal notes

Recipe courtesy of Stem & Glory

With two locations – a Cambridge restaurant which opened in April 2018 and a London restaurant which followed in January 2019 – Stem & Glory is part of a burgeoning plant-based movement, and a pioneer in the new world of crowd-supported business. Having recently secured the Government Future Fund and a Covid-19 grant, Stem & Glory is now raising match-funds to develop its delivery and online platform with ready meals, recipe kits and a grocery range to strengthen its offering both now and in the post Covid world.

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