Buffalo Wing Cauliflower and Sticky Maple Pumpkin Bowl

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We recently had the pleasure of chatting with the lovely people at Vegan Pregnancy and Parenting and they shared this amazing recipe for Buffalo Wing Cauliflower.  This is perfect on its own and completely delicious, but we added to a bowl of other goodness to stretch it out. Otherwise, they would have all been gone in one sitting.  Yes, they are that good.

Buffalo Wing Cauliflower is something we have never tried.  But I can assure you, we will be having this regularly.

Vegan Pregnancy and Parenting have a great network on Facebook and Instagram which helps those new parents to be with any questions and provide an amazing support network.  Make sure you jump on and join the group.

As for the bowl, you need to get into this quick.  It’s got so many super tasty elements.  I think my second favourite part is the lemon zucchini.  It’s so simple but just so damn good.

Buffalo Wing Cauliflower and Sticky Maple Pumpkin Bowl
Cook Time
35 mins
Course: Bowls
Servings: 3
Author: Simon Hall
  • Buffalo Wing Cauliflower:
  • 1 Cauliflower cut into bits sized florets
  • 3/4 cup of Gluten Free flour
  • 1 cup of water
  • 2 tsp Garlic Powder
  • 3 tbsp of vegan butter
  • 1/2 cup of hot sauce or 1 tbsp of sriracha
  • Sticky Maple Pumpkin:
  • 250 g of pumpkin diced 2cm cubes
  • 1 tbsp olive oil
  • 1/3 cup of vegetable stock
  • 1 tbsp maple syrup
  • Salt to taste
  • Lemon Zucchini:
  • 2 zucchinis
  • 1 lemon
  • 3 tbsp of olive oil
  • 200 g cherry tomatoes
  • 1 avocado
  1. Heat your oven to 220C
  2. Mix together your flour, water and garlic powder in a blender to make the batter for the cauliflower. Coat the cauliflower in this and place on baking paper and into the oven for 20 mins.
  3. While that bakes, take a large saucepan and start cooking the pumpkin in the olive oil on high.
  4. After 5 mins you should be getting a bit of brown on your pumpkin, if it's getting soft then add the vegetable stock and maple syrup and cook on medium-high for a further 5-6 mins or until soft. Then remove from the heat.
  5. For the lemon zucchini, slice the zucchinis with a vegetable peeler into strips.
  6. Then squeeze the juice of one lemon into a small bowl with the olive oil and mix well until combined. Salt and pepper to taste.
  7. Pour the lemon sauce over the zucchini and set aside.
  8. By now the cauliflower should be done, so mix together 3 tbsps of vegan butter and half a cup of hot sauce (or 1tbsp of sriracha) in a small saucepan and then coat the cauliflower in this mixture, then return to the oven for a further 10 mins.
  9. When the cauliflower is done, plate with your other elements and enjoy.
Simon Hall
Simon Hall


Simon is a passionate vegan, aiming change mindsets through education. Co-Founder of Messy Veggies.

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