Spicy Buffalo Cauliflower Wings (Printable)

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

# What You Need:

→ Cauliflower

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

→ Batter

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

→ Buffalo Sauce

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

→ To Serve

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

# How-To:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
02 - In a large bowl, whisk together flour, water, garlic powder, smoked paprika, salt, and black pepper until smooth.
03 - Toss the cauliflower florets in the batter, ensuring each piece is evenly coated.
04 - Place the coated cauliflower pieces in a single layer on the prepared baking sheet, spacing them so they do not touch.
05 - Bake for 20 minutes, flipping the florets halfway through, until the batter sets and develops a light golden color.
06 - While baking, combine melted butter, hot sauce, and honey or maple syrup (if using) in a bowl and mix well.
07 - Remove cauliflower from oven and gently toss with Buffalo sauce. Return to the baking sheet and bake an additional 10 minutes until crisp and lightly browned.
08 - Serve immediately with celery sticks and ranch or blue cheese dressing if desired.

# Expert Advice:

01 -
  • The batter crisps up so well that even die-hard wing lovers forget theyre eating vegetables.
  • You control the heat level, making it easy to dial up or down depending on whos at the table.
  • Its ready in under an hour, which means you can pull off game day snacks without spending all afternoon in the kitchen.
02 -
  • Dont skip flipping the florets halfway through the first bake, or the bottoms will stay soft and pale.
  • Toss the cauliflower with sauce gently so the crispy batter doesnt tear off, which happened to me the first time I rushed it.
  • If you want them hotter, add more hot sauce or a pinch of cayenne to the batter itself.
03 -
  • Pat the cauliflower florets dry before battering, any moisture will make the coating soggy.
  • Double the sauce and keep half on the side for dipping, it never goes to waste.
  • If youre feeding a crowd, bake two sheets at once and rotate them halfway through for even cooking.

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