Easy Buffalo Cauliflower Wings
This healthy, baked buffalo cauliflower wings recipe has crispy cauliflower tossed with a simple spicy buffalo sauce! Such a delicious vegetarian appetizer! My favorite cauliflower wings are a vegetarian spin off our classic Buffalo Hot Wings, and I have to tell you, everyone in my family LOVES them (even the meat eaters). I use my Homemade Buffalo Sauce to make this recipe, and I highly recommend that you do, too! My favorite cauliflower wings are quicker and easier than a lot of the recipes you’ll find online. We skip the breading and batter, and instead rely on my favorite method for roasting cauliflower to guarantee they turn out golden brown and crisp. I use the same method for this Chili Lime Roasted Cauliflower, and love it! Key Ingredients Cauliflower: Look for firm, creamy white heads with tight florets. Pass on any cauliflower that’s spotted or discolored. For more tips, see how to buy cauliflower. Oil, Salt, and Pepper: Before tossing the cauliflower florets with buffalo sauce, you’ll roast them with oil, salt, and pepper. I love olive oil or avocado oil for roasting veggies. Homemade Buffalo Sauce: This is what makes these vegetarian wings so delicious! Our homemade sauce below combines hot sauce (like Frank’s or Crystal’s), butter (you can use plant-based butter if you need to), garlic powder, and a touch of honey. If you want to make these vegan, leave out the honey and use plant-based butter. Cauliflower: Look for firm, creamy white heads with tight florets. Pass on any cauliflower that’s spotted or discolored. For more tips, see how to buy cauliflower. Oil, Salt, and Pepper: Before tossing the cauliflower florets with buffalo sauce, you’ll roast them with oil, salt, and pepper. I love olive oil or avocado oil for roasting veggies. Homemade Buffalo Sauce: This is what makes these vegetarian wings so delicious! Our homemade sauce below combines hot sauce (like Frank’s or Crystal’s), butter (you can use plant-based butter if you need to), garlic powder, and a touch of honey. If you want to make these vegan, leave out the honey and use plant-based butter. Find the full recipe with measurements below. My Tips for Making Buffalo Cauliflower Wings Tip 1: Skip the breading. Trust me, you can skip adding flour, breading, and batter. Baking at a high temperature is all you need for crispy edges and tender middles. To make cauliflower wings, separate your head of cauliflower into florets of similar size, then toss them with oil, salt, and pepper. Spread them onto a baking sheet and roast until the edges are crisp and the middles are tender. Skipping the breading/batter also means this recipe is gluten-free. Tip 2: Use homemade buffalo sauce. We highly recommend trying our homemade buffalo sauce. When you make your own, you can use your favorite homemade or store-bought hot sauce (I love Crystal). While the cauliflower roasts, make your buffalo sauce in a small saucepan by melting the butter (or plant-based butter) into the rest of the ingredients until a sauce forms. Tip 3: Toss with some sauce, then bake a little longer. This small step guarantees the roasted cauliflower soaks up all of the yummy buffalo flavor. After baking the cauliflower, remove it from the oven and pour the sauce over it right on the baking sheet. Toss really well, spread the cauliflower wings back onto the baking sheet, and roast for an additional 5 minutes. Tip 4: Don’t forget the dipping sauce. Serve cauliflower wings with our Homemade Blue Cheese Dressing or Ranch Dressing! Or, use your favorite vegan dipping sauce from the store! Easy Buffalo Cauliflower Wings PREP 10 mins COOK 25 mins TOTAL 35 mins PREP 10 mins COOK 25 mins TOTAL 35 mins This cauliflower wings recipe is so easy to make at home, and thanks to our buffalo sauce, it tastes incredible. They’re great for veggie and meat lovers. Serve them as a game day appetizer or snack. Everyone I’ve serving them to loves them (adults, kids, vegetarians, and meat lovers!). 4 Servings You Will Need For Cauliflower Wings 1 medium head of cauliflower, 5 cups florets 2 tablespoons avocado oil or olive oil ½ teaspoon fine sea salt ¼ teaspoon fresh ground black pepper Celery sticks or carrot sticks for serving, optional Homemade Ranch or Homemade Blue Cheese Dressing, for serving, optional 2 tablespoons unsalted butter or plant-based butter 2 ½ tablespoons hot sauce, like Frank’s or Crystal ¼ teaspoon garlic powder ¼ teaspoon honey, or more to taste, optional Pinch of cayenne pepper, optional to make it spicier Directions 1Prepare oven and pan: Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper, foil, or a silicone baking mat. 2Bake the cauliflower: Cut the cauliflower into florets, rinse, and pat them very dry. Add the florets to the baking sheet, then toss with the oil, 1/2 teaspoon salt, and 1/4 teaspoon fresh ground pepper. Spread them out in a single layer, facing as many of the flatter edges down onto the baking sheet so that they brown nicely. Roast, stirring after 15 minutes, until the edges are crisp and brown and the stems are tender, 20 to 25 minutes. 3Make the sauce: While the cauliflower roasts, make the buffalo sauce. Melt the butter in a small saucepan (or use the microwave). Remove the pan with melted butter from the heat and whisk in the hot sauce, garlic powder, optional honey, and optional cayenne. Set aside. 4Toss the sauce and cauliflower: Remove the roasted cauliflower from the oven and pour the sauce directly over it on the baking sheet. Toss the buffalo sauce with the roasted cauliflower, and then place it back into the oven for 5 minutes. Serve immediately alongside celery and a creamy dipping sauce like ranch or blue cheese. 1Prepare oven and pan: Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper, foil, or a silicone baking mat. 2Bake the cauliflower: Cut the cauliflower into florets, rinse, and pat them very dry. Add the florets to the baking sheet, then toss with the oil, 1/2 teaspoon salt, and 1/4 teaspoon fresh ground pepper. Spread them out in a single layer, facing as many of the flatter edges down onto the baking sheet so that they brown nicely. Roast, stirring after 15 minutes, until the edges are crisp and brown and the stems are tender, 20 to 25 minutes. 3Make the sauce: While the cauliflower roasts, make the buffalo sauce. Melt the butter in a small saucepan (or use the microwave). Remove the pan with melted butter from the heat and whisk in the hot sauce, garlic powder, optional honey, and optional cayenne. Set aside. 4Toss the sauce and cauliflower: Remove the roasted cauliflower from the oven and pour the sauce directly over it on the baking sheet. Toss the buffalo sauce with the roasted cauliflower, and then place it back into the oven for 5 minutes. Serve immediately alongside celery and a creamy dipping sauce like ranch or blue cheese. Adam and Joanne's Tips Make a larger batch of sauce: Make the original recipe for buffalo sauce. It makes 2 cups of sauce, which lasts in the fridge for weeks. Dairy-free and vegan-friendly tips: Replace butter with creamy vegan butter and omit the honey. Or, use agave nectar instead of honey to balance the sauce (optional). The nutrition facts provided below are estimates. Make a larger batch of sauce: Make the original recipe for buffalo sauce. It makes 2 cups of sauce, which lasts in the fridge for weeks. Dairy-free and vegan-friendly tips: Replace butter with creamy vegan butter and omit the honey. Or, use agave nectar instead of honey to balance the sauce (optional). The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1/4 of the recipe / Calories 141 / Total Fat 13.1g / Saturated Fat 4.7g / Cholesterol 15.3mg / Sodium 558.6mg / Carbohydrate 6.1g / Dietary Fiber 2.4g / Total Sugars 2.3g / Protein 2.3g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us