Spicy Buffalo Cauliflower Wings (Print)

Crispy cauliflower florets coated in tangy, spicy Buffalo sauce for a flavorful vegetarian appetizer.

# What You Need:

→ Cauliflower

01 - 1 large head cauliflower, cut into bite-sized florets

→ Batter

02 - 1 cup all-purpose flour
03 - ½ cup water
04 - 1 tsp garlic powder
05 - 1 tsp smoked paprika
06 - ½ tsp salt
07 - ½ tsp black pepper

→ Buffalo Sauce

08 - ½ cup unsalted butter, melted
09 - ½ cup hot sauce (e.g., Franks RedHot)
10 - 1 tbsp honey or maple syrup (optional)

→ To Serve

11 - Celery sticks
12 - Ranch or blue cheese dressing (optional)

# How to Make:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone mat.
02 - In a large mixing bowl, whisk together the flour, water, garlic powder, smoked paprika, salt, and black pepper until smooth.
03 - Add the cauliflower florets to the batter, tossing until each piece is evenly coated.
04 - Place the coated cauliflower in a single layer on the prepared baking sheet, ensuring pieces do not touch.
05 - Bake for 20 minutes, flipping the florets halfway through, until the batter is set and beginning to brown.
06 - Combine melted butter, hot sauce, and optional honey or maple syrup in a bowl, stirring until blended.
07 - Remove cauliflower from oven; gently toss with Buffalo sauce and return to baking sheet.
08 - Bake an additional 10 minutes or until cauliflower is crisp and lightly browned.
09 - Serve immediately with celery sticks and optional ranch or blue cheese dressing.

# Expert Advice:

01 -
  • They come out crispy on the outside and tender inside, with zero apology for being vegetarian.
  • The buffalo sauce sticks beautifully to the batter, creating those gloriously sticky, saucy pieces that beg for ranch dressing.
  • Thirty minutes from oven to table, and everyone thinks you've been cooking for hours.
02 -
  • If your florets are too watery, pat them dry with a paper towel before battering—moisture is the enemy of crispiness.
  • Don't skip the flip halfway through the first bake; it ensures even browning and prevents soggy bottoms.
  • The batter will continue to crisp even after you remove it from the oven, so don't overbake the second time or you'll end up with burnt edges.
03 -
  • Pat your cauliflower florets completely dry before battering—any surface moisture will turn to steam and undo all your crispiness work.
  • Use a parchment paper or silicone mat instead of a bare baking sheet; it prevents sticking and helps the bottoms crisp evenly without browning too fast.

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