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)

Baked Buffalo Cauliflower wings

4.2 from 40 reviews
Prep time:
Cook time:
Total time:
Recipe type: appetizer
Cuisine: American
Serves: 4
Make sure to coat your cookie sheet well with oil or they will stick.


  • 1 head of cauliflower (approx. 4 cups of florets)
  • ½ cup milk (for vegan: use water or almond or soy milk)
  • ½ cup water
  • ¾ cup all-purpose flour (can sub gluten-free rice flour)
  • 2 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp of paprika
  • ¼ tsp salt
  • ¼ tsp ground pepper
  • 1 cup Frank's red hot sauce
  • 1 tbsp butter (for vegan: use earth balance buttery spread)


  1. Line baking sheet(s) with parchment paper or grease very well with oil. Preheat your oven to 425-450 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 on 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!


Recipe adapted from hotforfoodblog

BUFFALO CAULIFLOWER WINGScaulfilower buffalo wings (12 of 17)


  • Fiona Sharman

    Not sure what went wrong. Cooked them longer and still were soggy. Still cooking them to attempt to crisp them up

  • Lauren saunders

    These are amazing! I wasn’t sure how they would turn out, if they would get the crisp or if the cauliflower would be soggy……..I will be cooking these time and again! Thank you

  • Lisa

    These are delicious! Only problem is i had a hard time making them crunchy, mine turned out too soft. Any suggesstions?

  • Dawn

    This looks delicious! Step 4 isn’t listed in the instructions? Was it just a typo with the numbering or does step 4 need to be included? Thank you!

  • Sara

    Just made this! Cut the hot sauce back and added a wee bit of ketchup and Worcestershire sauce. Steamed cauliflower a bit before hand. That way I just used 350 temp in oven for 20 min. Perfect!

  • Cassie

    These were delicious! But I didn’t follow through with the last step of cooking.. after I tossed these in Buffalo sauce, they were ready to eat. The very little that I had leftover, I made into a “buffalo cauliflower wrap” with vegan ranch, daiya and veggies! Yum!

  • Ira

    Looks great! I will make them tomorrow.

    I’d like to know why you use garlic powder instead of garlic. Is there a technical reason? Will pressed garlic burn?

  • Stephanie S.

    I followed this recipe to a T and it was perfect! The cauliflower was crunchy, there was a great level of spice to it. I think mine got a little overdone at 425, so I’ll probably cut the time down next time. 👍🏼

    • Jeremy

      2 times of 20-25 minutes at 400 or higher does seem extreme for cooking cauliflower. If anyone has trial and error’d and found a safe amount of time and temperature, I’d love to hear it. I’ll try doing 20 minutes at 400, then ~15 for the second round, and see how that goes.

      • Brit

        I do 12 minutes and then I turn the cauliflower and do 12 more minutes. Then I toss them in the sauce and bake for five more minutes at 450

  • Anonymous

    Just tried this recipe and my family and I loved them!!! We did half buffalo and the other half honey barbecue and both came out delicious! I’m not a huge fan of cauliflower but I will definitely make this again!! Thanks for the recipe 😊

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