These Buffalo Cauliflower Wings are easy to make and come out perfectly spicy and delicious. A great vegetarian appetizer everyone will enjoy - perfect for game day, or as an everyday side dish.
Place a sheet pan in the oven, then switch it on to 450°F to preheat (leave the sheet pan in to heat it up, this makes the crispiest cauliflower).
Combine flour, garlic powder, ground paprika, salt and pepper in a large bowl. Combine milk and water in a measuring jug, then slowly pour into the flour mixture while whisking constantly until a smooth batter forms. If batter is too thick to evenly coat a cauliflower floret, add a couple of tablespoons milk or water. If batter is too thin to evenly coat a cauliflower floret, add a couple of tablespoons flour.
Once batter consistency is right, add cauliflower florets to the bowl with the batter and carefully toss to coat.
Remove hot pan from the oven (carefull! use oven gloves and place it on a heat resistant surface!). Evenly distribute cauliflower on pan.
Bake cauliflower for 15-20 minutes, until golden brown. While cauliflower bakes, combine buffalo sauce, melted butter, honey and white vinegar into a smooth sauce. Set aside.
Carefully remove pan from the oven. Brush sauce all over the cauliflower.
Return to the oven and finish baking for 5-10 minutes, until browned. Serve immediately with dips and celery sticks.
Video
Notes
Ingredient notes
Cauliflower: I recommend using a very large head of cauliflower with decently sized florets. You can of course just buy the bagged florets to save yourself some time. I usually get around 6 cups florets (not packed) from a head of cauliflower. I have never tried frozen cauliflower, so unfortunately I can’t say if that would work.
Hot pepper sauce: Use your favorite. Frank’s works, but so does a store-bought buffalo sauce.
Make it less spicy: SO easy! Just replace some of the hot sauce with ketchup. Adjust the ratio according to how spicy you want the cauliflower to be. For kiddos, you can even do all ketchup.
Milk: Any milk (animal or plant-based) works. I have tried this recipe with all milk and all water, but I really like it best using half milk and half water!
Flour: I use all-purpose flour for the smoothest batter. I have never tried it, but I would assume it works with gluten free flour.
Vinegar: I used apple cider vinegar because I was out of white vinegar AND lemon juice. All three are great options.
Vegan: Coconut oil is a great substitute for the butter, and maple syrup for the honey. Use your favorite plant-based milk and make sure your hot sauce is vegan, too.
Recipe tips
Cutting the cauliflower: If you want to have large cauliflower pieces that most accurately resemble chicken wings, you’ll want to cut the cauliflower into fairly large florets. I just dice the whole thing, which gives larger and smaller pieces. A great mix of “wings” and crispy little bites – my favorite!
Baking time: Baking time will vary depending on your exact oven and the size of your cauliflower pieces. Watch the cauliflower closely after about 15 minutes and pull it out when it’s golden brown.
Batter consistency: You want the batter thick enough to cling to the cauliflower, but not so thick to make a paste that forms a too-thick crust (it will not crisp up but instead stay soggy). Mine was almost a tiny bit too thin for the photos, but I was so distracted with making the video, I didn’t realize. Dip one piece of cauliflower in and see if a thin layer nicely coats it. If it’s too runny, add 1-2 extra tablespoons of flour.