Buffalo Cauliflower Wings
Cauliflower florets are coated in a seasoned batter, baked or air-fried until crispy, then tossed in tangy Buffalo sauce for a plant-based alternative to traditional chicken wings. They work as an appetizer, snack, or game-day spread and are ready in about 40 minutes. Serve with vegan ranch or blue cheese dip.
Ingredients
Cauliflower Coating
- 1 large head cauliflower cut into florets
- 1 cup all-purpose flour or gluten-free flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon black pepper freshly ground
- 0.5 teaspoon salt
- 1 cup water or unsweetened plant-based milk
Buffalo Sauce
- 0.5 cup vegan buffalo sauce store-bought or homemade
- 2 tablespoons coconut oil melted
Instructions
- Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, whisk together the flour, garlic powder, paprika, black pepper, salt, and water until smooth to form the batter.
- Dip each cauliflower floret into the batter, ensuring it is fully coated. Allow excess batter to drip off.
- Arrange the coated cauliflower on the prepared baking sheet in a single layer, avoiding crowding for even cooking.
- Bake in the preheated oven for 20 minutes, flipping halfway through, until crispy and golden brown.
- While the cauliflower is baking, mix the buffalo sauce and melted coconut oil in a small bowl.
- Once baked, remove the cauliflower from the oven and toss them in the buffalo sauce mixture until evenly coated.
- Return the cauliflower to the oven for an additional 10 minutes to heat the sauce and allow it to set.
Notes
For an extra crispy texture, place the cauliflower under the broiler for the last 2–3 minutes.
Nutrition
Calories: 229kcalCarbohydrates: 35gProtein: 7gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 1278mgPotassium: 685mgFiber: 5gSugar: 4gVitamin A: 248IUVitamin C: 101mgCalcium: 56mgIron: 3mg
Tried this recipe?Rate this recipe !
