Buffalo Cauliflower Wings
Buffalo cauliflower wings are crispy baked florets coated in a seasoned batter and tossed in sweet and spicy buffalo sauce, delivering the bold flavors of chicken wings in a vegetarian form.
Buffalo cauliflower wings are crispy baked florets coated in a seasoned batter and tossed in sweet and spicy buffalo sauce, delivering the bold flavors of chicken wings in a vegetarian form.
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Preheat your oven. Cut one head of cauliflower into bite-sized florets and place them in a large bowl.
In a separate mixing bowl, combine the flour, salt, black pepper, chili powder, cumin, onion powder, paprika, and garlic powder.
Gradually whisk in water until the batter reaches a smooth, pancake-like consistency.
Add the cauliflower florets to the batter and toss gently until each piece is fully coated.
Arrange the coated cauliflower in a single layer on a foil-lined baking sheet.
Bake until the coating is crispy and golden brown.
While the cauliflower bakes, prepare the sauce. In a small saucepan, combine the butter, hot sauce, and honey.
Heat the sauce over medium heat, stirring occasionally, until the butter is melted and the sauce is well combined.
Once the cauliflower is done baking, remove it from the oven and brush the warm sauce over each piece, ensuring they are evenly coated.
Serve immediately with a side of ranch dressing for dipping.
Store cooled baked cauliflower in an airtight container for up to 3 days; reheat in a 350°F oven for 8–10 minutes, then toss with sauce to restore crispiness.
Yes. Coat and bake the cauliflower, then store in an airtight container for up to 3 days. Reheat in a 350°F oven for 8–10 minutes before tossing in sauce.
Bake at a high temperature (425°F or higher), ensure florets are patted dry before battering, and toss sauce gently just before serving to avoid sogginess.
Cornstarch (1:1 ratio) creates extra crispiness, or try chickpea flour for a gluten-free option with a similar texture.
Yes, if you use a vegan ranch or dairy-free dip. The batter and sauce contain no animal products in this recipe.
Florets should be golden brown and crispy on the edges, and the cauliflower should be tender when pierced with a fork, typically 20–25 minutes at 425°F.
