This recipe is a game-changer for anyone looking for a satisfying meat-free appetizer or side. It delivers all the bold, spicy flavor of buffalo wings without the meat or deep frying. You’ll love how crispy they get in the oven and how easy they are to customize. Even non-vegetarians go crazy for these irresistible bites.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cauliflower, cut into bite-sized florets
All-purpose flour
Water or plant-based milk
Garlic powder
Paprika
Salt
Pepper
Olive oil or cooking spray
Buffalo sauce (store-bought or homemade)
Optional: melted butter or vegan butter for mixing with the buffalo sauce
Directions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a mixing bowl, whisk together flour, water (or milk), garlic powder, paprika, salt, and pepper to make a smooth batter.
Dip each cauliflower floret into the batter, letting excess drip off, and place them on the prepared baking sheet.
Bake for 20 minutes, flipping halfway through, until lightly golden and crisp.
While baking, mix buffalo sauce with a little melted butter if desired for a richer flavor.
Remove the cauliflower from the oven, toss gently in the buffalo sauce, and return to the baking sheet.
Bake for another 10–15 minutes until crispy and caramelized.
Serve hot with ranch or blue cheese dressing and celery sticks.
Servings and timing
This recipe makes about 4 servings. Prep time: 10 minutes Cook time: 35 minutes Total time: 45 minutes
Variations
Gluten-Free: Use gluten-free flour or chickpea flour for the batter.
Extra Crispy: Add panko breadcrumbs after dipping for an added crunch.
Mild Version: Use a milder wing sauce or mix buffalo sauce with more butter to tame the heat.
Air Fryer: Air fry at 400°F (200°C) for 15–20 minutes, flipping halfway.
BBQ Style: Swap buffalo sauce for your favorite barbecue sauce for a sweet and smoky twist.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 375°F (190°C) oven for 10–12 minutes or air fry for 5–7 minutes until warmed and crisp. Avoid microwaving, as it softens the coating.
FAQs
Can I use frozen cauliflower?
Fresh cauliflower works best for texture, but you can use frozen if fully thawed and patted dry first.
How do I keep the coating crispy?
Make sure to bake on a parchment-lined sheet without overcrowding and flip the florets halfway through baking.
Is buffalo sauce vegan?
Many store-bought buffalo sauces are vegan, but always check the label for butter or dairy ingredients.
Can I prep these ahead of time?
You can batter and bake the first round ahead of time, then reheat and toss in sauce before serving.
What’s the best dipping sauce?
Ranch, blue cheese dressing, or a vegan ranch are all great choices.
Can I grill the cauliflower instead?
Yes, but the texture may be softer. Grill after the first bake and brush with sauce while grilling.
How spicy are these?
Buffalo sauce adds a medium heat. Adjust with more or less butter to modify spice levels.
What flour is best for the batter?
All-purpose flour is standard, but rice flour or chickpea flour also works well for crispiness.
Can I skip the batter and just roast the cauliflower?
Yes, though the batter helps achieve a more wing-like texture. Roasted cauliflower with buffalo sauce still tastes great.
How do I avoid soggy wings after adding sauce?
Return them to the oven after saucing for 10–15 minutes to crisp up again.
Conclusion
Baked Buffalo Cauliflower Wings are a fiery, crispy, and crowd-pleasing dish that proves veggies can be just as exciting as meat. They’re easy to make, packed with flavor, and perfect for sharing. Whether you’re hosting a party or just satisfying a spicy craving, this plant-based twist on a classic favorite won’t disappoint.
Baked Buffalo Cauliflower Wings are a spicy, crispy, and healthier alternative to traditional wings. Coated in a seasoned batter and oven-baked until golden, these cauliflower bites are tossed in tangy buffalo sauce for a crowd-pleasing, meat-free snack or appetizer.
Ingredients
1 head cauliflower, cut into bite-sized florets
3/4 cup all-purpose flour
3/4 cup water or plant-based milk
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil or cooking spray
1/2 cup buffalo sauce (store-bought or homemade)
Optional: 2 tbsp melted butter or vegan butter
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a bowl, whisk together flour, water or plant-based milk, garlic powder, paprika, salt, and pepper to form a smooth batter.
Dip each cauliflower floret into the batter, letting excess drip off, then place on the prepared baking sheet.
Bake for 20 minutes, flipping halfway through, until lightly golden and crisp.
While baking, mix buffalo sauce with melted butter (if using) for a richer flavor.
Remove cauliflower from the oven and gently toss in buffalo sauce to coat.
Return coated florets to the baking sheet and bake for another 10–15 minutes until crispy and caramelized.
Serve hot with ranch or blue cheese dressing and celery sticks, if desired.
Notes
Use gluten-free or chickpea flour for a gluten-free version.Add panko breadcrumbs after dipping for extra crunch.Air fry at 400°F (200°C) for 15–20 minutes as an alternative method.Mix buffalo sauce with more butter for a milder taste.Reheat in oven or air fryer to maintain crispiness—avoid microwaving.
