Save The first time I made buffalo cauliflower wings, I was honestly skeptical. How could roasted cauliflower possibly stand in for chicken wings at a Super Bowl party? But when that crispy, spice-coated cauliflower emerged from the oven and got tossed in that buttery hot sauce glaze, something magical happened. Even the confirmed meat-lovers in the room kept reaching for more, genuinely surprised at how satisfying they were. Now they are my go-to whenever I need crowd-pleasing appetizers that happen to be vegetarian.
Last winter, my neighbor texted me at 5pm saying she was coming over with her teenage son who had just gone vegetarian. I had nothing prepared and needed something fast. I threw these together, and that kid ate almost the entire batch himself, asking for the recipe before he even left. Now whenever they come over, this is what they request.
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Ingredients
- Cauliflower: One large head gives you plenty of bite-sized florets. Cut them uniformly so they cook evenly.
- All-purpose flour: Forms the base of your crispy batter. The proteins help create that satisfying crunch.
- Water: Creates the batter consistency. Room temperature water blends more smoothly with the flour.
- Garlic and onion powder: These dried spices build layers of savory flavor throughout the coating.
- Smoked paprika: Adds subtle smokiness and a beautiful reddish hue to the batter.
- Unsalted butter: The classic buffalo sauce base. Melt it gently so it mixes smoothly with hot sauce.
- Hot sauce: Frank's RedHot is traditional but any cayenne-based sauce works beautifully.
- Honey or maple syrup: Just a tablespoon balances the heat and helps the sauce cling to the cauliflower.
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Instructions
- Preheat and prepare:
- Set your oven to 220°C with plenty of time to heat up fully. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Mix the batter:
- Whisk together flour, water, garlic powder, onion powder, smoked paprika, salt, and pepper until completely smooth. Let it sit for a few minutes to thicken slightly.
- Coat the cauliflower:
- Add florets to the batter and toss gently until every piece is evenly coated. The batter should cling nicely without being too thick.
- Arrange for baking:
- Spread battered florets in a single layer on your prepared sheet. Give them space to breathe, otherwise they will steam instead of crisp up.
- First bake:
- Bake for 20 minutes, flipping carefully halfway through. You are looking for light golden brown color and a firm coating that has set.
- Prepare the glaze:
- While cauliflower bakes, whisk together melted butter, hot sauce, and honey until completely combined. The mixture should be glossy and smooth.
- Sauce and finish:
- Toss the baked cauliflower gently in the buffalo sauce until well coated. Return to the oven for 10 more minutes until the sauce caramelizes and gets sticky.
Save These have become such a staple in our house that even my husband, who still claims cauliflower is boring, gets excited when he smells them baking. There is something about that combination of crunch and heat that just works.
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Making Them Extra Crispy
I learned the hard way that overcrowding the baking sheet is the enemy of crunch. Give each floret room and consider using two sheets if needed. The air circulation is what transforms the batter from soft to shatteringly crisp.
Sauce Variations
While classic buffalo is wonderful, do not be afraid to experiment. I have made these with BBQ sauce, a honey garlic glaze, and even a spicy peanut sauce. The crispy cauliflower canvas works with almost any flavor profile you can imagine.
Make-Ahead Tips
You can cut the cauliflower and mix the batter several hours ahead, keeping them separate until ready to bake. I have found the battered cauliflower actually holds up better when baked fresh rather than trying to reheat leftovers.
- Set out all your ingredients before starting so the process flows smoothly
- Have your serving platter ready because these are best enjoyed hot
- Double the recipe if feeding a crowd because they disappear fast
Save Whether you are vegetarian or just looking for something deliciously different, these wings might just surprise you. They certainly did for me.
Recipe FAQs
- → How do I make these vegan?
Replace the butter with plant-based butter and use maple syrup instead of honey. Choose a vegan-friendly hot sauce and serve with dairy-free dressing options.
- → Can I air-fry instead of bake?
Yes, cook at 200°C (400°F) for 12-15 minutes, shaking halfway. After tossing in sauce, air-fry another 3-5 minutes until crispy.
- → How can I make them extra crispy?
Add 2-3 tablespoons cornmeal to the batter and ensure florets aren't touching on the baking sheet. The second bake after sauce coating is crucial for crunch.
- → What's the best hot sauce to use?
Frank's RedHot is the classic choice for authentic buffalo flavor. Sriracha works for a different profile, or any cayenne-based sauce will deliver the right heat.
- → Can I prepare these ahead?
Bake the cauliflower wings through step 5 and refrigerate. Reheat at 200°C (400°F) for 5 minutes, then toss in sauce and finish baking. They're best served fresh and crispy.
