Buffalo Cauliflower Wings (Print Version)

Spicy, crispy cauliflower florets baked and coated in buffalo sauce for a flavorful snack.

# What You Need:

→ Cauliflower

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

→ Batter

02 - 1 cup all-purpose flour
03 - 3/4 cup water
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper

→ Buffalo Sauce

09 - 1/4 cup unsalted butter, melted
10 - 1/2 cup hot sauce (e.g., Frank's RedHot)
11 - 1 tablespoon honey or maple syrup (optional)

→ Serving (optional)

12 - Celery sticks
13 - Carrot sticks
14 - Ranch or blue cheese dressing

# How To Make It:

01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
03 - Toss the cauliflower florets in the batter until evenly coated.
04 - Place the battered florets in a single layer on the prepared baking sheet.
05 - Bake for 20 minutes, flipping halfway through until lightly browned.
06 - Whisk melted butter, hot sauce, and optional honey or maple syrup in a small bowl until combined.
07 - Remove cauliflower from oven and gently toss in buffalo sauce until well coated.
08 - Return coated florets to the baking sheet and bake for an additional 10 minutes until crispy and caramelized.
09 - Serve immediately with celery, carrot sticks, and choice of dressing.

# Expert Advice:

01 -
  • It tastes indistinguishable from the real thing, but you can eat as many as you want without the heavy feeling afterward.
  • You'll impress people who swear they'd never eat cauliflower, and honestly, it's a little bit of magic every single time.
02 -
  • The second bake is non-negotiable—it's what transforms sauced cauliflower into something that actually tastes fried and caramelized.
  • Don't skip the flip halfway through the first bake; it's the difference between golden and pale.
03 -
  • Flip halfway through the first bake without fail—it's the single thing that prevents disappointment.
  • Don't make the batter too thick; it should coat like a whisper, not a blanket, so the cauliflower actually crisps instead of steams.
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