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.
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. Whisk the flour, spices, milk, and water until little to no lumps appear. Dip the cauliflower into the batter, in batches.
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.
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.
Baked Buffalo Cauliflower wings
- 1 head of cauliflower approx. 4 cups of florets
- 3/4 cup water
- 1/2 cup milk for vegan: use water or almond or soy milk
- 1 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!
I didn’t 100% follow the recipe. I added 1tbsp of garlic. I also added a little onion powder ( a few shakes of it) this umami seasoning from Trader Joe’s and cayenne to the batter.
I also used all purpose gluten-free flour ( bob’s mill) so my cauliflower “wings” we gluten free and vegan. I cooked it in the air fryer 400 degree for 15 mins. It was nice and crispy.
I made the sauce with vegan butter and veganhot sauce. . Can’t remember the name of the brand. It has an owl on it.
I had the same problem with trying to get these to crisp. The seasonings used are all sound, but I think the batter may need tweaking slightly. Water is the enemy of crispiness so it’s probably not the best ingredient in batter for a vegetable that is already over 90% water in and of itself.
– Preheat oven to 200/180 fan. Line baking tray with parchment paper and add a good glug of oil. Add tray to oven while you prepare the cauli.
– Place florets in a bowl and dust with cornflour/cornstarch and seasonings, herbs etc. Shake to coat.
– In another bowl, whisk together 5 tbsp of milk and 5 tbsp of yoghurt (dairy or non-dairy) You may need more tbsps for a large cauli, you can easily scale up the amounts by keeping the same ratio of milk to yog.
– Whisk the milk and yoghurt to a pancake batter consistency and add some minced garlic. Stir.
– Place florets in batter. Dust with more cornflour and stir to coat.
– Optional – sprinkle breadcrumbs over and stir to coat. It should be a sticky mess by now with everything adhering to the cauli.
– By now the oil should be hot enough, so carefully remove the tray and add the florets in a single layer, making sure they have space between them. The first handful of florets should sizzle a little when placed on the tray.
– Bake, turning at least once. Your batter should be crispy after 15-20 mins. You can leave them for longer but more than a little browning will be rather bitter. Bitterness and brassicas? No thank you!
I personally like to serve them at this stage and dip them into favourite sauce, but go ahead and brush the sauce on before another 10 mins in the oven if you like a baked sauce layer.
– Tip: Schwartz recently released a New York Buffalo seasoning which works very well when added to the batter.
A++ Recipe thank you so much. first time making these cauliflower wings ever, turned out amazing. I tripled the amount of cumin/paprika/black pepper In the batter, for anyone reading this and they came out very flavorful. Also I did one cup almond milk instead of half cup of water half cup of milk, and Added 2 tbsp or so bbq sauce to the batter. Makes The batter less liquid-Y. Baked for around 50 min at 420 (flipping a few times and of course tossing them in the “butter“ + hot sauce halfway thru), and they turned out very tender with a light crisp. I recommend turning on the “broil” setting during the last ten minutes, helps to crisp from the top vs the bottom of the oven. All in all, good stuff and simple no weird ingredients. Sorry for the essay, I just LOVE this and wanted to give a positive comment!!!! It’s inspiring me to keep a little recipe book And put this in as the first entry.
Hector Nava says
They came out so soft and gummy like. Horrible batter recipe.
Keep stirring!! It will work, you just have to keep going. Also I cook it longer to get it more crispy! Love this recipe. I don’t change a thing, better than chicken. So good!!
Trina Linette says
Uh oh I should have read the reviews first! I just finished dipping my Cauliflower in the batter hopefully it will some crisp.. will post my results
Trina Linette says
Ok I followed the recipe exactly and I put my oven on convection bake at 450 looked at them and took them out when they were crispy so maybe about 5 min extra each time I put them in put you need to know your and watch them occasionally while baking
Mary benson says
Unfortunately the flour spice base was way too thick and did not turn out well at all. It was gooey , not easy to cover the cauliflower, and when cooked it didn’t turn out crunchy and nice. Was really disappointed. I followed the recipe exactly.
I recommend a video or an update to this recipe
My colleague and I had a nice day off away from the juveniles that have been driving us crazy and I told Karen, my colleague, that we must immediately try this exquisite recipe since we are both pregnant (planned double pregnancies) and wanted to spice it up a little
I told Karen, no ma’am we ain’t using the ketchup today. Thankfully she agreed and we proceeded to make it although we had some problems during the interaction with the cauliflower. Karen almost broke her new nail set for July 4th which has a beautiful American flag design. Anyway, we did not achieve crispness which is why I gave it a low rating. But Karen loved them since she has a loose tooth and is better for her. In all, nice experience with the colleague but we will stick to asking the maid to do it next time. Thank you.
Jethro Law says
This is great feedback thanks Cindy
Loved this! Not sure why others had a problem with the thickness of the batter, it was very thick for me. I added cayenne pepper, smoked paprika, and onion powder to the batter so kicked up the spice. Also used fat free oat milk and that worked out well. I agree these are not “crispy” though-not sure how one would accomplish that. But these were insanely delicious. I had to stop myself from eating the entire tray!
broil for last 10 minutes for crispiness?
I think my batter was too thick and I coated the cauliflower to heavy. They ended up kind of gummy. I might try again and not coat them with so much batter.
Sophie Stephens says
I LOVE this recipe!! I followed it exactly, and it worked out really well. Only advice I have is to make half the buffalo sauce and half the batter stuff before making the entire thing. Doing this helped me avoid making too much.
Batter was extremely runny. I followed the recipe exactly. No matter how much I continued to mix it never thickened up. Wondering if some of the measurements are listed incorrectly.
Amanda c says
Same here it was like water.
So I had to add a ton more flour.
they are currently cooking so I hope they turn out well. but I wanted to add about the measurements because I think something’s off. Even in the pictures it looks drippy.
Really loved these!!
Not particularly crispy but very tasty.
Used a small cauliflower as was only feeding 2 of us.
Do you know if these would keep and be able to be reheated?
Sue-Anne Coelli says
Made a sweet spicy korean sauce (gochujang, honey and sugar hehe) these were delicious however I couldn’t get them very crispy either… I used an organic gf plain flour and coconut milk, any tips? Thought perhaps I had them too crowded so they steamed instead of crisped?
They tasted fine but were not crispy at all. I put them back in the oven for an extra 10 minutes at 450 to try to crisp them and they still came out soft.
Could i use coconut milk in place of almond/soy milk?
fatimeh abdallah says
Can I use almond or coconut flour? I can’t find regular all purpose flour anywhere!!
Was absolutely perfect.
Delicious!!! I had 2/3 of a cauliflower left over from another recipe and thought I’d give this a crack. Used smoked paprika as I love it, and gram flour as that’s what I had in the cupboard in these covid-19 days when flour is in short supply…and siracha as that’s what I had in (dialled back a bit). Thanks so much – really enjoyed it.
I loved these , Used spicy catsup , next time I will use plain catsup with my own spices added
Karen C says
Delish! Loved this recipe!!! Followed exactly as written and I love the cumin in the dry mix! Thanks.
These came out perfect! Made exactly as recipe stated. Delish!
Alicia Marie says
I made this but added a tsp of poultry seasoning (McCormick) and it tasted just like my favorite wings from work. Crazy good! Thank you!
This is an amazing recipe. I’ve made it 5-6 times and it’s a huge hit with everyone who tries them, even non-vegetarian/non-vegans. Thank you so much for sharing this!
I don’t use the full suggested amount of butter. I find less than 1/4 cup still turns out awesome. Cheers!
Lynda Kelly says
Thanks for sharing recipe. Made these today .so scrumptious. 😋👍
do you have the food values of this recipe per 100 gm please, thanks
Just added the macros! they are not in weight but per serving which is 1/4th of the recipe.
do you have the food values per 100 gm of this recipe please
I used my air fryer and they are delicious! I never thought to batter the cauliflower! That is a game changer!
This is a regular football and party snack for us. Delicious recipe, thanks for sharing!
A D says
Sounds incredibLe. Cant wait to try ut!
If you like super saucy wings, try baking them in the sauce and tossing them in the left over after you’re done!! Game changer
I had these from a food truck And want to make Them MYSELF.i have the nylon baking sheets that I use when I MAKE DESSERTS. Could I use Those instead of the oil or Parchment paper?
Absolutely! they also work great 🙂
I tried this in a last ditch effort to make myself like cauliflower. If you can eat it, you’ll probably love this recipe. But even with my favorite hot sauce and spices, I couldn’t stomach it. Some changes I would make: absolutely use the full cup of hot sauce. I only used half a cup to cut back on waste, and that was a mistake since I like my “wings” to be very covered. And instead of tossing them in the sauce and baking again, just bake the full time and then throw the sauce and wings in a pan so the sauce will stick. It didn’t get any justice just baking onto the cauliflower.
rAtios seemed off. Batter was for 1/2 cauliflower (sml/med) and cauliflower only needed 1/2 c hot sauce mixed in with 1/2 c butter/oil. The added oil makes them more crispy.
Cauliflower differs in size and the batter can easily be adjusted to meet the demand. Sorry the recipe did not work out for you though!
Used white rice flour…Note to future self, don’t use frozen cauliflower! Made with honey bbq sauce and was okay taste, not okay texture. Will try again with fresh cauliflower when in season
Susana R Reyes-Loera says
they are absolutely delicious
These are so good! I halved the recipe and ate These as a snack and will def be making them again! I made mIne completely vegaN!
Tom MCDONOUGH says
How do you make ranch IN LIEU of Buffalo?
I was not at all happy with the result. Turned out soggy and could really taste the flour mix under the hot sauce.
Mine was also Soggy and tasted like flower Although we used almond flour and Almond milk. We will try regular recipe tomorrow at a later Time
my batter was a little thick, which is what I think went wrong. I used regular flour and frank’s buffalo sauce. The flavour was great, but they never got crispy. I’d try again with thinner batter. No problem sticking, I used a well cooking-sprayed foil lined pan.
Tammy Murphy says
These were GB good. I followed the recipe, including shaking off excess batter. I will make them again.
Tammy Murphy says
These were fabulous. I followed the recipe, including Shaking off excess batter before placing cauliflower on the baking sheet. I would make them again
Nicole McCann says
Made these with half cup white RICE flour and quarter cup almond flour. Batter was really thick but they turned out good. Quick and easy recipe.
One Thing to keep in mind – GLUTEn free flours do not usually absorb LIquid the same way regular flour does. That may be why some people end up With soupy batter or Biscuit batter.
Kris D. says
I made these at my youngEst son’s graduation party for my vegan son along with real chicken wongs, and the kids ate them up! I used Franks Sweet Chili hot sauce instead of the traditional. I also put them in an iron skillet on the grill to cook them. i never imagined the teenagers who requested a ton of chicken wings woukd devour cauliflower so quickly! Big hit! Definitely recommend for anyone!
This recipe was horrible. They completely stuck to the parchment paper, were soggy and tasted gross.
I make this recipe all the time, one of my favorite snacky foods! need to add a bit more water to the batter from time to time, you want it more runny than thick.
I am not sure why so many people had trouble with dough thickness. I think the recipe is perfect and I got it just right.
They came out perfect! So delicious!
Can i substitute the all purpose flour for almond flour?
I have not tried it but I do not see why it would not work!
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.
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.
Kris D. says
I put them in a colander and shook off as much excess batter and used olive oil on the pan. They slid right out. the trick is definitely remove as mich batter as possible and oil the pan rather than non-stick spray.
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!