Description
These buffalo cauliflower wings are a delicious and healthier twist on traditional buffalo wings, perfect as a crowd-pleasing appetizer for game day. Made with a crispy baked coating and tossed in tangy buffalo sauce, this recipe uses simple ingredients and is easy to prepare in under an hour.
Ingredients
Scale
Cauliflower Wings
- 1 head cauliflower, cut into florets
- 3/4 cup all-purpose flour
- 1 teaspoon ground paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 3/4 cup buttermilk (or plant-based buttermilk)
Buffalo Sauce
- 2 tablespoons butter, melted (or vegan butter or coconut oil)
- 1/3 cup Buffalo sauce (such as Frank's RedHot)
Instructions
- Preheat oven and prepare baking sheets. Preheat your oven to 375°F and line two baking sheets with parchment paper to prevent sticking and for easy cleanup. Set aside.
- Mix batter ingredients. In a large bowl, whisk together the flour, ground paprika, onion powder, garlic powder, and salt. Pour in the buttermilk and stir until the batter is thick and well combined.
- Coat the cauliflower florets. Add the cauliflower florets to the batter, tossing gently to evenly coat each piece with the thick mixture.
- Arrange cauliflower on baking sheets. Place the coated florets spaced out on the prepared baking sheets allowing air to circulate for crispiness.
- Bake the cauliflower wings. Place the baking sheets in the oven and bake for 20 minutes. After 20 minutes, carefully flip each cauliflower piece to ensure even cooking and bake for an additional 20 minutes until golden and crispy.
- Prepare buffalo sauce. While the cauliflower bakes, combine the melted butter and buffalo sauce in a bowl and whisk thoroughly until smooth and blended.
- Toss cauliflower in buffalo sauce and serve. When the cauliflower is done baking, transfer the hot florets to the buffalo sauce bowl. Toss gently to coat all pieces evenly with the sauce. Serve immediately and enjoy your buffalo cauliflower wings!
Notes
- If you don’t have buttermilk, create a substitute by adding 1 tablespoon of apple cider vinegar or lemon juice to 3/4 cup milk (dairy or plant-based), let sit for 5 minutes to thicken, then use.
- To make this recipe vegan, substitute buttermilk with plant-based buttermilk and replace butter with coconut oil or vegan butter.
- For a gluten-free version, swap all-purpose flour with your preferred gluten-free flour.
- Make sure to space cauliflower pieces on the baking sheet to allow proper air circulation and crispiness on all sides.
Nutrition
- Serving Size: 1 small serving
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 15 mg
