Raw Cauliflower Buffalo Wings

by Edward Daniel

Raw Cauliflower Buffalo Wings came about because I wanted to make a nutritious snack that didn’t use white flour but instead was infused with a vegetable. Here I used zucchini and sunflower seeds to coat the cauliflower. I use a dehydrator for this recipe because it diffuses the flavours of the sundried tomatoes, oregano, garlic and chilli.

Serves: 12 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 50g sunflower seeds
  • 6 sundried tomatoes
  • 1 whole cauliflower head
  • 1 zucchini
  • 1 shallot
  • 1 tomato
  • 2 garlic cloves
  • 1 red chilli


  1. Soak the sunflower seeds and sundried tomatoes separately, in filtered water and set to one side.
  2. Break the head of the cauliflower into small florets and set to one side.
  3. Place the remaining ingredients into a food processor.
  4. Drain the sunflower seeds and sundried tomatoes. (I normally reserve the liquid of the sundried tomatoes to make a nice gravy – there is a recipe for a cheats gravy on my EthiVegan website). Place with the remaining ingredients into a food process. Process until well blended.
  5. Toss the blended mixture into a large mixing bowl and baste the marinade over the cauliflower florets.
  6. On a dehydrator tray, place the cauliflower florets in a single layer with the marinade and dehydrate for 8 hours at 45 degrees Celsius before serving. Serve the leftover marinade separately.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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