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Vegan Buffalo Cauliflower Wings is from Natalie Lynch, the chef at Le Cheval Blanc in St Antonin.  Apart from vegan and vegetarian table d’hote, she offers workshops, catering for events and occasional supper clubs.




Vegan Buffalo Cauliflower Wings

Natalie Lynch

Vegan Buffalo Cauliflower Wings

Makes roughly 10 cauliflower wings


1/2 medium cauliflower


125 ml of non dairy milk

70g plain flour

1 teaspoon of cumin

½ teaspoon of garlic powder

1 teaspoon of smoked paprika

150g of panko breadcrumbs


2 tablespoons of margarine (palm oil free) or ordourless coconut oil

50ml of vegetable stock

1/4 teaspoon of sriracho or other chilli sauce

tablespoon of paprika

½ tablespoon of cumin

½ teaspoon of garlic powder

2 teaspoons of agave or maple syrup or brown sugar

1 tablespoons vinegar

1 tablespoons of tomato ketchup



  1. Begin by cutting cauliflower into large florets
  1. Next put the batter ingredients into a bowl and mix thoroughly, then coat the cauliflower in the batter
  2. Coat the florets in breadcrumbs then put in the oven for 30 minutes at 180 degrees celcius or until golden
  3. Whilst the cauliflower is in the oven put all the sauce ingredients into a pan, heat and simmer gently for a couple of minutes then set aside

When the florets come out of the oven pour the sauce over them and place back in the oven for 5 minutes, all the sauce should be absorbed and the wings should be crispy, if they’re not crispy return to the oven for a few more minutes.

Vegan Buffalo Cauliflower Wings
Vegan Buffalo Cauliflower Wings
Vegan Buffalo Cauliflower Wings

You can read other vegan recipes from Natalie at Le Cheval Blanc including Vegan “Ricotta” Cigars and a delicious Chocolate Aquafaba Mousse in the September/October issue of The Local Buzz.  Plus, check out the other recipes – they cover a wide range of foods and can be found in articles under food and drink as well as guest chef.   You will find an interseting selection of wine recommendations too.