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Buffalo Cauliflower Wings

These crispy, spicy Buffalo Cauliflower Wings are a crowd-pleasing, plant-forward take on the classic game-day snack. Lightly battered and baked until golden, then tossed in tangy Buffalo sauce, they deliver all the flavor of wings without the meat. If you want a vegetarian appetizer that’s easy to scale and impossible not to dip, this is it — and for an alternative cooking method, check out this handy air-fryer version: air-fryer version guide.

Why make this recipe
If you’re tired of the same old appetizers or want an easier, healthier alternative to deep-fried wings, this recipe solves both problems: it’s simple, flavorful, and widely loved. Baked rather than deep-fried, the cauliflower still gets crisp and satisfying, and the Buffalo sauce gives it the classic tang and heat you crave. It’s also very adaptable—swap sauces, adjust spice levels, or make it vegan by using plant-based butter.

Step-by-Step Guide to Making Buffalo Cauliflower Wings

Ingredients

1 head of cauliflower, cut into florets
3/4 cup flour
1 teaspoon ground paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
3/4 cup buttermilk
2 tablespoons butter, melted
1/3 cup Buffalo Sauce

Directions

Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper or lightly grease it.
Wash the cauliflower and cut it into bite-sized florets, trying to keep the pieces fairly even so they cook uniformly. Pat the florets dry with a towel.
In a large mixing bowl, whisk together the flour, ground paprika, onion powder, garlic powder, and salt until evenly combined.
Add the buttermilk and melted butter to the dry ingredients and stir until you have a smooth batter with no large lumps. The consistency should coat the back of a spoon—thicker than pancake batter but pourable.
Working in batches if necessary, dip each cauliflower floret into the batter, making sure it’s fully coated. Shake off any excess and arrange the batter-coated florets on the prepared baking sheet with space between them.
Bake for 20 minutes at 450°F, flipping the florets halfway through to allow even browning and crisping. The florets should be turning golden and starting to become crispy at the edges.
Remove the tray from the oven and gently toss the baked cauliflower in the Buffalo sauce until each piece is well coated. You can do this in a bowl or on the baking sheet using a spatula.
Return the sauced cauliflower to the oven for an additional 10–15 minutes to set the sauce and crisp up the coating. Keep an eye on them so the sauce doesn’t burn—10 minutes is usually enough for a nicely glazed finish; 15 minutes gives a slightly deeper crisp.
Remove from oven and let cool for a couple of minutes before serving so the coating firms up slightly and won’t slide off. Serve with celery sticks, carrot batons, and your choice of ranch or blue cheese dressing.

Keeping Buffalo Cauliflower Wings Fresh

Refrigerate leftovers in an airtight container at 40°F (4°C) or below.
Store for up to 3–4 days for best quality.
For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer-safe container; keep at 0°F (-18°C) for up to 1 month.

Serving Ideas for Buffalo Cauliflower Wings

Serve them as a game-day appetizer alongside classic dipping sauces like ranch or blue cheese and crunchy celery sticks for contrast.
Turn them into a main course by plating over a bed of romaine or iceberg lettuce, adding sliced cucumbers, cherry tomatoes, and a drizzle of ranch for a Buffalo cauliflower “salad.”
For a fun sandwich, tuck the warm sauced cauliflower into a soft roll with slaw and extra sauce to create a spicy, crunchy sandwich alternative.

Tips to make Buffalo Cauliflower Wings
Q: How do I keep the coating crispy after baking?
A: Remove as much excess batter as possible before baking, space the florets so air can circulate, and don’t overcrowd the pan. After tossing in sauce, return to the hot oven briefly to firm the coating.

Q: Can I make this vegan?
A: Yes—substitute plant-based buttermilk (mix plant milk with a little vinegar) and use vegan butter or oil.

Q: What causes soggy cauliflower and how do I avoid it?
A: Sogginess often comes from too-thick batter or overcrowding the pan; use a thinner batter, crisp at high heat, and flip for even browning.

Variation (if any)

Buffalo-Maple Twist: After tossing the baked cauliflower in Buffalo sauce, mix a tablespoon of pure maple syrup into the sauce before glazing for a sweet-spicy contrast that’s irresistible.
Smoky BBQ Substitute: Swap the Buffalo sauce for your favorite smoky BBQ sauce and add a pinch of smoked paprika to the batter for a BBQ cauliflower “wings” alternative.

Frequently Asked Questions (FAQs)

Q: Can I make these ahead of time?
A: Yes. You can bake and sauce the cauliflower, then cool completely and refrigerate for up to 24 hours. Reheat in a 400°F oven for 8–10 minutes to re-crisp before serving.

Q: What’s the best dipping sauce?
A: Traditional blue cheese dressing pairs beautifully with Buffalo flavor, but ranch or a vegan ranch work just as well. Serve a couple of options to please different tastes.

Q: Are these healthy?
A: Baked instead of fried, these cauliflower “wings” are lower in fat and calories than traditional fried chicken wings, and cauliflower provides fiber and vitamins. The overall healthiness depends on sauce choices and portion size.

Q: Can I make the batter gluten-free?
A: Replace the flour with a 1:1 gluten-free baking flour blend and verify all seasonings and sauces are gluten-free. The texture may be slightly different but still tasty.

Q: How spicy are these?
A: Spice depends on the Buffalo sauce you use. Use a milder sauce or reduce the amount if you prefer less heat, or add extra hot sauce to kick it up.

Conclusion

These Buffalo Cauliflower Wings are a flavorful, crowd-pleasing alternative to traditional wings—crispy, spicy, and endlessly adaptable. For more recipe inspiration and variations, you might enjoy this take on Buffalo cauliflower wings from Broma Bakery: Broma Bakery’s Buffalo Cauliflower Wings, and if you want another well-tested recipe with helpful tips, see the Love and Lemons version here: Love and Lemons Buffalo Cauliflower Wings recipe.