Buffalo Cauliflower Wings (Printable)

Crispy baked cauliflower florets coated in spicy buffalo sauce for a satisfying vegetarian appetizer.

# What You’ll Need:

→ Cauliflower

01 - 1 large head cauliflower, cut into bite-sized florets

→ Batter

02 - 1 cup all-purpose flour
03 - 3/4 cup water
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper

→ Buffalo Sauce

09 - 1/4 cup unsalted butter, melted
10 - 1/2 cup hot sauce (e.g., Franks RedHot)
11 - 1 tablespoon honey or maple syrup (optional, for sweetness)

→ Serving (optional)

12 - Celery sticks
13 - Carrot sticks
14 - Ranch or blue cheese dressing

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
03 - Add cauliflower florets to the batter, tossing to coat evenly.
04 - Arrange battered florets in a single layer on the prepared baking sheet.
05 - Bake for 20 minutes, flipping halfway through until lightly browned.
06 - Meanwhile, whisk together melted butter, hot sauce, and honey or maple syrup (if using) in a small bowl.
07 - Remove cauliflower from the oven. Gently toss baked florets in buffalo sauce until well coated.
08 - Return coated florets to the baking sheet and bake for an additional 10 minutes until crispy and caramelized.
09 - Serve immediately with celery, carrot sticks, and your preferred dressing.

# Expert Advice:

01 -
  • The batter creates this perfectly light crunch that holds up against the sauce without getting soggy
  • They reheat surprisingly well for leftovers, though they rarely last that long in my house
02 -
  • Don't skip the flipping step during the first bake or you'll end up with soggy bottoms and tough tops
  • Letting the batter rest for a few minutes before coating helps it cling better to the cauliflower
03 -
  • Cut your cauliflower into slightly larger florets than you think you need—they shrink during baking and bigger pieces hold their texture better
  • For a vegan version, use melted vegan butter and maple syrup instead of honey, though the sauce will be slightly thinner
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