Preheat oven to 400F and line 2-3 sheet pans with parchment paper.
In one bowl, whisk together the egg whites and buffalo sauce.
In another bowl, mix together the bread crumbs and sea salt.
Cut the cauliflower into florets, wash and dry thoroughly.
Dip each floret in the egg/sauce mixture, making sure the sauce gets into all the nooks and crannies of the cauliflower. Then gently shake off any excess.
Dredge the floret in the breadcrumbs then place on baking sheet. Repeat with the rest of the cauliflower.
Bake 40-45 minutes, flipping halfway through baking. Wings are done when they are slightly tender inside and crispy on the outside.
Cilantro Lime Yogurt Dip
Wash and dry cilantro then finely chop 1/3 cup for the dip. Coarsely chop the remaining cilantro for garnish.
Zest the lime then mix together the zest, cilantro, yogurt and honey.
Season to taste with salt then thin the sauce with lime juice if desired.
Garnish buffalo cauliflower wings with remaining cilantro and lime wedges and serve immediately!
We used two Greek yogurts, Fage Total and Chobani Savor Whole Milk Plain Squeezable in our taste tests. Both were yummy and thick.
Always use a sharp knife. Dull knives are dangerous because they can slip instead of cut. I use a small chefs knife to cut up cauliflower, but a paring knife might be more comfortable for some. To keep my knives extra sharp I use this Zulay sharpener.