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

Make sure to coat your cookie sheet well with oil or they will stick.
4.09 from 87 votes
Print Rate
Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Author: Layla


  • 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


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

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

  • 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.

  • 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.
  • Bake for 20 minutes until golden brown, flipping the florets over halfway through to get all sides golden brown and crispy.

  • 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.

  • 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)


No spam guarantee.

I agree to have my personal information transfered to Mad Mimi ( more information )

This post may contain affiliate links. Please see my full disclosure policy here

Leave a Reply

Your email address will not be published.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



Wow so amazing!! Cant believe vegan wing substitute can be so delicious! Thank you so much! Turned out pretty crispy. Followed the directions exactly. Cheers!


A lot of the comments say the recipe wasn’t crunchy enough. I poured the remaining batter over the pan allowing some to pool on the bottom. While the cauliflower was soft, the batter browned to a crisp making each bite the perfect amount of crunchy and chewy. Loved it!

deonne anderson

I’ve been following a vegan diet for (8) mos now. My biggest challenge is coming up with recipes that appeal to my taste buds and are totally plant based. Using breaded cauliflower as a sub for chicken wings is genius! However, the recipe calls for too much water and/or milk OR too little flour as the batter is watery and does not cling to the cauliflower. AS with most recipes, you need to adjust and improvise. On my next go round, I will just use the suggested ingredients and my own sense of how much of each one to use. My next feat will be to find a vegan burger recipe that I can use as a sub for
beef burgers and/or meatloaf. Thanks for this recipe! It is truly genius!

    David Gamboa

    Check out Beyond Meat burgers. They’re INCREDIBLE.


Genius! Worked perfectly. Just as good as the wings at Vegenation!!!!! Can’t thank you enough for this awesome recipe! Even my omni hubbie can’t get enough! xo

Nevis Drive

The pictures do not match the instructions!

Instructions: make batter until it is thick and able to coat without dripping.
The picture: the batter is ‘runny’.
Then the instructions say to toss the baked cauliflower in a bowl with the wing sauce –
But the pictures show the wing sauce drizzled on.

Anyways, I made these.
Batter should have been thicker – in looking at other recipes there should be 2 to 1 ratio of flour to liquid.
I ended up having to broil to get them to be less ‘soggy’.


Spicy and delicious but not as crunchy as I though


These were amazing! We followed the recipe exactly and had no issues. : )

Fiona Sharman

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

    Elizabeth Edwards

    Same here. The batter pooled on the baking sheet, and the cauliflower wasn’t crispy at all.

      cris ramos

      I don’t know how old this comment is, but wanted to share what i did. they turned our great, even a bit crunchy. 1 i added 2 tbsp of oil to the batter. 2 cut the florets bigger than pictured (that helped keeping them still crunchy on the inside) 3 drizzled the wing sauce over them, 4 use the broil option for the last part (10 minutes after the wing sauce is added)
      it was such a hit at my house. my husband is reluctant to trying new foods, especially if it’s healthy food.and he ended up having them for lunch and dinner
      lastly i don’t know why I’m typing in all caps, the setting on my keyboard is not on caps lock :S

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


    I’m so happy to hear you liked the “wings”!

    Arlinda Jones-Abekasis

    Were they crispy, soggy or in between?


Love these. Great healthy substitute for chicken wings.


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


    Same! Mine are are not crunchy. 🙁 I even tried leaving them in the oven for longer and no luck.

      Fiona Sharman

      Same problem for me


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!


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!


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!


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?

    Susan Lopez

    Hi Ira-garlic powder and onion powder have a specific flavor that replicates the flavor in the hot sauce. (This is a common ingredient in Cajun cooking.) You can certainly use fresh but it will not be the same.

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. 👍🏼


    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.


      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


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 😊


    How did you make Honey-barbecue?
    Will make these tonight and rate them.
    Any healthier sauce suggestions instead of blue cheese.

Theresa DiBari

/Users/tdibari/Pictures/Photos Library.photoslibrary/resources/proxies/derivatives/41/00/41ad/UNADJUSTEDNONRAW_thumb_41ad.jpg
I made tacos with this recipe, its a keeper.


I think the amts for the vegan butter and hot sauce are reversed. The first time I Kade them, they were inedible. ..WAY to spicy! I am trying again with much less hot sauce.


The batter is not good. It comes right off the first time you flip them, then they are just regular naked baked cauliflower. Other recipes include corn starch to help the batter stick


Amazing! Thank you!


Mushy followed directions exactly


Nice recipe i just wish i would have drizzled the hot sauce on because now the cauliflower is not crunchy but soggy but not bad soggy and ommmmg its soo hot! But overall good recipe!


The parchment paper I have only withstands temperatures up to 420 degrees (per the Caution on the box). I will try it at 420 and see how it works.

I usually deep fry them but am trying to heat healthier, these sounds fantastic!


I made this recipe and the batter came out brilliant, crispy but not to thin. used finely chopped garlic instead of the powder and everything went fine.

However when it came to the sauce I made the error of using a different sauce instead of Franks, not knowing that franks is a rather mild sauce by hot sauce standards I added a cup of sauce that was about 25 times hotter than franks (10,000 scoville vs franks 400).

Amazingly they were not only edible (with one hell of an after-burn) but also quite nice and well put together.
Like an arsonist in a nice suit.

    Wonder woman

    My favorite comment ever read on the internet.


I did the correct amount of time at somewhere between 425 and 450 degrees, however my cauliflower turned out soggy instead of crispy. Maybe the recipe calls for too much flour in the batter? Or just too much batter in general? I would try this again, the batter tasted great, however I would play with it next time to try to get it more crispy.