Whether you’re vegetarian, vegan, or eating low-carb, cauliflower is an amazingly versatile ingredient. From cauliflower rice and cauliflower pizza bases to baked cauliflower steak. Now, here are some meat-free buffalo cauliflower wings – using a homemade quick buffalo-style sauce. These vegan cauliflower wings are spicy, savory, crispy yet tender. They are also baked, not fried, for a light and healthy(-ish) replacement to your regular ‘wings’. You can easily eat double the amount of these hot cauliflower wings for a fraction of the calories. Obviously, if you’re expecting the perfect replacement for chicken, then you’re going to be disappointed. Cauliflower doesn’t have the same texture. However, it is firm yet tender and juicy, and the dish is impressive enough on its own. In fact, these vegan cauliflower wings are delicious enough to impress meat-eaters and non-meat eaters alike. Put a large dish out at parties, potlucks, BBQs, and ‘game day’ celebrations, and they’ll all be gone in no time! These buffalo cauliflower wings are also incredibly ‘diet-friendly’ – with just a couple of ingredient swaps, you can adjust this buffalo cauliflower wings recipe to Paleo, low-carb, vegetarian, etc.
The ingredients
Cauliflower head Buffalo sauce: a combination of 1 part hot sauce (I used homemade chili sauce) to 1 part oil or (dairy-free) melted butter. Breadcrumbs: you can use breadcrumbs, panko crumbs, GF breadcrumbs, or even almond meal (low-carb). Flour: plain flour. Use gluten-free if preferred. Spices: I used garlic powder and smoked paprika mixed into the flour ‘batter’ mixture. Plus salt & pepper. Milk: I used oat milk but any will work.
Optional: You could add a little maple syrup (or honey – if not vegan) to the buffalo sauce if preferred. This isn’t necessary but cuts through the spice slightly and adds extra caramelization/glaze to the baked cauliflower wings.
How to make cauliflower wings (Buffalo style)
Step 1: Prepare the Ingredients
First, separate the cauliflower into florets – making sure they’re as even in size as possible. You can save the extra cauliflower leaves in a bag in the freezer to make 1-Pot Vegetable Stock). Then, prepare the buffalo sauce by combining the chili sauce and oil (or melted butter), and set aside. Finally, prepare the batter by combining the flour, spices (paprika, garlic powder, salt & pepper), and milk. Mix it well and you’ll have a liquid batter.
Step 2: Batter the cauliflower
First, dip the cauliflower florets into the flour batter and bake them in the oven for 15 minutes at 400ºF/200ºC on a non-stick baking sheet (or one lined with parchment paper). OPTIONAL – Dip each floret into the olive oil (or use a spray bottle) before the batter – this makes for extra crispy vegan cauliflower wings.
Step 3: Add the buffalo sauce and breadcrumbs
While the cauliflower bakes, set out your kitchen surface so, in front of you, you have the bowls containing the buffalo sauce and breadcrumbs. Remove the battered cauliflower from the oven and carefully dip each floret into the buffalo sauce, and then into the breadcrumbs and place back on the baking tray. I just dipped each floret’s head in the sauce while folding it at the other end; however, you can cover the florets completely. You could also place the sauce in a large ziplock bag, add the cauliflower florets (in batches, if necessary) and shake it up to coat the florets fully.
Step 4: Bake the buffalo cauliflower wings further
Bake in the oven for a further 10-12 minutes. Optionally, broil for a few minutes at the end for even crispier results.
How to serve
There are several ways to enjoy these buffalo cauliflower wings. Enjoy as a snack alongside your favorite dips: ranch dip, mint yogurt (minus the cucumber, use dairy-free yogurt if preferred), Spinach Yogurt Dip (Borani), mayonnaise (or vegan mayo), or a blue cheese dip (or dairy-free alternative). The buffalo cauliflower bites can also be used within several other dishes: wraps, burritos, and tacos.
How to make ahead & store
Make ahead: the cauliflower florets (with no batter) will last up to a week in the fridge, in an airtight container/bag. The chili sauce can also be pre-prepared and stored in the fridge for up to 2 weeks. When you refrigerate the sauce, it may separate due to the oil/butter. However, you can just lightly warm the sauce (in the microwave or on the stovetop) and mix it until it’s fully combined again. Refrigerator: leftover hot cauliflower wings can be stored, covered in the refrigerator for between 3-4 days. To reheat: place back in the oven at 180ºC/360ºF until piping hot.
Recipe notes
For more heat: adjust the hot sauce (if using homemade, then adjust which peppers you use). You can also add extra heat by adding chili flakes to the breadcrumb mixture. For less heat: you could use a combination of BBQ sauce and buffalo sauce or add maple to the sauce. Serving the hot cauliflower wings with a cooling dip can also help. Refrigerating the sauce for a short while (while the florets bake the first time) can help it adhere better to the vegan cauliflower wings (enough to slightly thicken the sauce without solidifying the oil/butter within).
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If you try this vegan buffalo cauliflower wings recipe, then let me know your thoughts and questions in the comments. I’d also really appreciate a recipe rating and would love to see your recreations – just tag @AlphaFoodie.
