Baked Buffalo Cauliflower wings (Vegan Option)

caulfilower buffalo wings (15 of 17)Soft and tender on the inside and crispy on the outside these cauliflower buffalo “wings” are so close to the real deal it’s hard to believe!

This recipe is a great substitution for buffalo wings and can be made gluten-free, vegan, or vegetarian. Dip in ranch or blue cheese for even more added flavor.

They are baked to make them a little healthier and easier on the waist-line. I haven’t tried frying these yet, but when I do I will update this post.

caulfilower buffalo wings (13 of 17)Now the key to make these wings crispy on the outside is by dipping them in a flour/water batter. I’ve also added some spices to the batter to give the wings extra flavor!

This batter can be easily made vegan by using water or almond or soy milk instead.caulfilower buffalo wings (6 of 17) Whisk the flour, spices, milk, and water until little to no lumps appear. caulfilower buffalo wings (1 of 17)Dip the cauliflower into the batter, in batches.
caulfilower buffalo wings (3 of 17) caulfilower buffalo wings (4 of 17)After the cauliflower is fully coated, place it on a greased sheet pan. Be sure to drain as much batter as possible off the cauliflower before placing on the pan. I poured my entire batch in at once and all the extra batter stuck together while baking.
caulfilower buffalo wings (8 of 17)
caulfilower buffalo wings (9 of 17)After the cauliflower has cooked for 20 minutes, remove it and drizzle buffalo sauce on it and return to bake for another 20 minutes or until it’s crispy. caulfilower buffalo wings (10 of 17) caulfilower buffalo wings (11 of 17)

4.21 from 73 votes
Print

Baked Buffalo Cauliflower wings

Make sure to coat your cookie sheet well with oil or they will stick.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Layla

Ingredients

  • 1 head of cauliflower approx. 4 cups of florets
  • 1/2 cup water
  • 1/2 cup milk for vegan: use water or almond or soy milk
  • 3/4 cup all-purpose flour can sub gluten-free rice flour
  • 2 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp of paprika
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 1 cup Frank's red hot sauce
  • 1 tbsp butter for vegan: use earth balance buttery spread

Instructions

  1. Line baking sheet(s) with parchment paper or grease very well with oil. Preheat your oven to 400-425 F depending on your oven.

  2. Wash and cut cauliflower head into bite-sized pieces/florets.

  3. Mix the milk/water/flour and spices in a medium mixing bowl (set aside the hot sauce and butter for later). Mix until the batter is thick and is able to coat the cauliflower without dripping.


  4. Dip the cauliflower in the batter. You can do this one by one or in batches. shake off excess batter before placing cauliflower on the baking sheet. Lay the cauliflower single layer on the baking sheet.
  5. Bake for 20 minutes until golden brown, flipping the florets over halfway through to get all sides golden brown and crispy.

  6. While the cauliflower is baking, get your buffalo wing sauce ready. In a small saucepan low heat, melt butter and mix in hot sauce. Remove from the heat just as it starts to melt. Stir together and set aside.

  7. Once the cauliflower is done its first bake in the batter, remove them from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly. Return cauliflower to the baking sheet and bake in the oven for another 10-15 minutes or until reached desired crispness. Serve with ranch, blue cheese, or your favorite dipping sauce. Enjoy!

BUFFALO CAULIFLOWER WINGScaulfilower buffalo wings (12 of 17)

NEVER MISS A RECIPE!

No spam guarantee.

I agree to have my personal information transfered to Mad Mimi ( more information )
  • comment
  • Facebook
  • Twitter
  • Pinterest
  • Google+
  • Stumble
  • Email
  • This post may contain affiliate links. Please see my full disclosure policy here

    Leave a Reply to Oriana Cancel reply

    Your email address will not be published. Required fields are marked *

    Comments

    Oriana

    Can i substitute the all purpose flour for almond flour?

      Layla

      I have not tried it but I do not see why it would not work!

    Jen

    These came out terrible!! The batter baked onto the sheet pan and congealed. I wound up having to get them up in a pan. So nasty. This just did not work for me. Bummer because it was my first time making them.

      Katie

      I had the same results with it sticking to the pan even though I put non stick spray on it. This was also my first time making these. Something about this recipe is off.

    LorA

    Frank’s now has a buffalo wing sauce… both Medium and Hot. And it was great on this recipe! So many different ways to coat the “wings”. Great recipe!

    autumn

    has anyone subbed the flour for cornstarch? would that work?

      cheryll emanuele

      Yes i used cornstarch it worked fine

    Cathy CarteR

    This is suc an excellent appet to maje. I hig rec thi reci for meatless mondays, foot night. Or even Gor an appet. ANytime.

    L

    Love this! I did 2 batches, one with baking paper, one without. The one using baking paper turned out far better. Served with hot sauce mixed with mayo.

    Jennifer

    LOved this quick and easy recipe! I followed the directions and it came out perfect! I Spread out each piece individually in order to avoid a pool of sauce on the pan like suggested. Light and crispy! Everyone loved them!

    Tina

    Followed the complete directions. the batter was very light and tasty. Perfect. Tasted just like a local restaurant. Will make again.

    Cassidy Daniels

    What are the nutrition facts for these plus the sauce?

    Michelle

    the batter was like water even though i followed the recipe exactly. but it was no big deal, i just added a few tbsp of flour and mixed it until i got the right consistency. it turned out beautifully and i devoured it!

      Layla

      Thanks for the feedback, Michelle! Glad it worked out for you! 🙂

    A. Rafferty

    FirsT, YOU CAN’T USE PARCHMENT PAPER. tHEY STICK COMPLETELY. SECOND, YOU CANNOT SUB IN RICE FLOUR. HAD TO QUADRUPLE THE AMOUNT OF FLOUR AND STILL QUITE DRIPPY.

    Geo

    Great and easy to fo reci.

    JAne

    i made these today just as a tester to see if i actually could make them. the recipe is perfect. the only thing i did differently that i will change next time is to coat the pan with oil instead of parchment paper so they turn our crunchier. Otherwise, they taste (and looked) great. My boyfriend recently started eating a more vegetarian diet and i’m sure he’s going to love this buffalo wing alternative.

    T raven

    I wonder how people are making these like biscuits? I had the opposite effect, it was to liquid for me. Looking at the photos thats how it is suppose to look but the mixture WOULDnt fully coat so I added 2 tablespoon extra of flourwhich seemed to work. I also put bbq sauce on them instead of the hot sauce mixture. Next time I might try ranch and park on re second bake!

    Tanja schwarz

    In europe You cannot buy frank’s hot sauce. What can I use instead?
    Thanx 😊

      Layla

      You can use any brand of hot sauce you find!

    mack

    I think the people screwing this up are probably thinking its tablespoons of spice and not teaspoons like the recipe clearly states, these were amazing and turned out great, i COULDN’T say i’m veg or anything but this rocks my socks!

    Peyton

    I wonder how these people are getting this wrong, im pretty bad at cookIng and thankfully i have yet to get this wrong. I absolutely love this recipE. Works well every time.

    Annie

    Unfortunately, this recipe was a no-go for me. mine turned out nothing like the “pictures”, becoming baked cauliflower biscuits that somehow managed to make us sick?

    Erika

    Was amazing. I used fair life fat free milk. Regular flour. So good. I even used more caulifLower than asked!

    Grace

    Followed the recipes exactly. There was not enough Liquid it was like making a biscuit. The proportions of the batter are not the same as the ones shown in picture. The caUli is baking and its gummy, almost breadlike.

    SAM Clingan-SIVERLY

    These were so delicious! I wouldn’t change a thing about this recipe ^^

    Paul Russell

    I just made these 10/10

    This tastes better then your girls chicken my guy