Pin Buffalo Cauliflower Wings make the ultimate spicy snack for game-day spreads or anytime your crew craves something crispy and bold. With roasted cauliflower florets coated in a zesty buffalo sauce and paired with creamy ranch, this vegetarian take on classic wings brings serious crowd appeal without the mess or fuss of deep frying.
Over the years, these have become the first snack to disappear at my gatherings, whether for football Sundays or casual parties. Friends always ask for the recipe. My family cannot get enough of these. The tangy sauce and crispy coating seriously deliver that restaurant-style wing experience. I actually created these for a party when I ran out of chicken, and now everyone prefers this veggie version.
Ingredients
- Large head cauliflower: choose one with tightly packed florets for the best texture
- Gluten-free all-purpose flour or regular flour: gives the coating its crunch. Make sure it is fresh for a light crisp
- Unsweetened plant milk or regular milk: helps create a smooth batter. Look for unsweetened for control over the flavor
- Garlic powder: brings a savory backbone to the batter
- Smoked paprika: adds a hint of smokiness and color. Spanish paprika has a deeper flavor
- Salt: highlights all the other spices in the mix
- Black pepper: gives a gentle warmth
- Buffalo sauce: choose your favorite brand for the right heat level. Franks RedHot is classic
- Unsalted butter, melted: for richness and helps sauce cling. For vegan, use a plant-based butter or omit
- Cooking spray or oil: keeps the wings from sticking and adds crispiness
- Greek yogurt or vegan yogurt: makes a creamy ranch that cools down the spice
- Mayonnaise or vegan mayo: gives richness to the dip
- Fresh dill, fresh chives, fresh parsley: all three herbs liven up the ranch dressing. Choose bright green, fragrant bunches
- Garlic powder and onion powder: boost the ranch flavor
- Salt and pepper: rounds out the sauce
- Milk: just a splash to thin the ranch as needed for dipping
- Celery sticks and carrot sticks: are traditional wing sides and add crunch
- Extra chopped chives: bring a fresh pop of color
Instructions
- Preheat and Prepare:
- Preheat your oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper for easy cleanup and lightly spray it with oil. This hot oven creates that signature crisp without frying
- Make the Batter:
- In a large mixing bowl, whisk together the flour, plant milk, garlic powder, smoked paprika, salt, and black pepper until you have a silky, lump-free batter. Aim for the consistency of pancake batter for the best coating
- Coat the Cauliflower:
- Take each cauliflower floret and dip it into the batter. Let excess drip off so your wings do not get soggy. Place each piece spaced apart on the prepared baking sheet for even browning
- Bake the Florets:
- Slide the tray into the oven and bake for 15 minutes. The edges should just start to turn golden and crisp. This first bake sets the coating before saucing
- Toss in Buffalo Sauce:
- Meanwhile, in a small bowl, whisk your buffalo sauce with the melted butter. Pull the cauliflower from the oven and gently toss the hot pieces in the sauce mixture. Use tongs or a spatula for even coating
- Finish Baking:
- Arrange the coated florets back on the baking sheet. Return to the oven for another 10 minutes. You want the outside to sizzle and the sauce to set into the batter
- Make the Ranch Sauce:
- As the cauliflower finishes, whisk together the yogurt, mayonnaise, all the chopped herbs, garlic powder, onion powder, salt, and pepper. Adjust the consistency with a splash of milk so the dip is creamy and not runny
- Serve:
- Pile the finished buffalo cauliflower wings onto a large platter. Sprinkle with extra chives. Serve immediately with carrot and celery sticks plus a bowl of cool ranch for dunking
Pin Buffalo sauce is my kitchen hero for taking any veggie over the top. My kids begged for these so often I had to start buying double the cauliflower just to have leftovers. I always smile when I see everyone reach for seconds before the wings have even cooled down.
Storage Tips
Let leftovers cool fully before storing them in an airtight container in the fridge. They will keep for up to three days. To re-crisp simply bake at a high temperature for about five minutes
Ingredient Substitutions
Swap dairy-based products for vegan yogurt and plant-based mayo for a completely plant-based version. Any hot sauce with your preferred level of spice works if you do not have traditional buffalo sauce on hand
Serving Suggestions
Buffalo cauliflower wings are perfect as party food, lunch, or even a quick weeknight dinner. Serve them over a salad for a spicy kick or tucked inside a tortilla with extra veggies for a flavorful wrap
Cultural and Historical Context
Buffalo wings originally hail from Buffalo New York and were first made with chicken. This plant-based spin brings the same zingy flavor to everyone's table, no meat required and plenty of nostalgia in each bite
Seasonal Adaptations
In summer serve these with crisp veggie slaw and extra herbs. During winter add an extra shake of smoked paprika for cozy depth. Try swapping in Romanesco or broccoli for a fun twist
Success Stories
I have had guests ask for the recipe mid-bite and several tell me it is now on their regular meal rotation. Even kids who claim not to like cauliflower eat these without hesitation
Freezer Meal Conversion
To make ahead freeze the baked plain battered florets then reheat and toss in buffalo sauce just before serving for best freshness. Store sauce separately in a jar
Pin Give these Buffalo Cauliflower Wings a try and watch how quickly they disappear. They bring the flavor and crunch you crave —without the mess.
Recipe Questions
- → How can I ensure the cauliflower stays crispy?
Bake the battered florets on a wire rack over a baking sheet for even airflow and crispiness. Avoid overcrowding, and return coated florets to the oven after tossing in buffalo sauce.
- → Are there gluten-free and vegan options?
Yes, use gluten-free flour and plant-based milk for a gluten-free version. Substitute dairy-free butter, yogurt, and mayo for a vegan option.
- → Can I make these ahead of time?
Prep and bake the florets separately. Before serving, toss in sauce and reheat in a hot oven for about 5 minutes to restore crispiness.
- → What sides pair well with buffalo cauliflower wings?
Classic celery and carrot sticks complement the spicy bites well. Extra ranch dip and chopped chives also enhance freshness.
- → How spicy are these cauliflower wings?
They have a moderate spice level from the buffalo sauce, which you can adjust by adding a touch of honey or more sauce to suit your taste.
- → What tools are needed?
You'll need a baking sheet, parchment paper, large and small mixing bowls, a whisk, and tongs for coating and baking.