Buffalo Cauliflower Wings

I discovered buffalo cauliflower by accident one Saturday when I was trying to impress someone who'd just gone vegetarian. Rifling through my fridge, I grabbed a head of cauliflower thinking it would be boring, then remembered the wing sauce I always made for game day. Twenty minutes later, something magical happened—crispy, spicy florets that tasted nothing like a sad vegetable substitute. My guest actually asked for seconds, and I've been making them ever since.

I served these at a dinner party last summer where half my guests were meat-eaters and half weren't, and watching the skepticism turn into pure enjoyment was worth every minute of prep. Someone literally said they preferred these to chicken wings, and nobody at that table was being polite—they were just being honest.

Ingredients

• Cauliflower: One large head cut into bite-sized florets gives you that perfect single-bite appeal, and the florets hold the batter better than smaller pieces would.
• All-purpose flour: The 120 grams creates a light, crispy coating that clings without being heavy or doughy.
• Water: Three-quarters cup mixed with flour makes a batter that's thinner than pancake batter but thicker than a sauce—this ratio is key.
• Garlic powder and onion powder: One teaspoon each adds savory depth to the batter so every bite has flavor beyond just the sauce.
• Smoked paprika: Just a half teaspoon gives the coating an almost smoky crust and subtle color.
• Salt and black pepper: Season the batter itself, not just the finished dish—this changes everything.
• Unsalted butter: A quarter cup melted lets you control the saltiness of your sauce instead of fighting a salted butter's intensity.
• Hot sauce: Half a cup of Frank's RedHot or whatever you love gives that essential kick and tangy bite.
• Honey or maple syrup: The optional tablespoon balances the heat with subtle sweetness—I learned this the hard way after one batch that burned.
• Celery, carrots, and dressing: Serve alongside for cooling contrast and because they're what wings come with.

Instructions

Heat your oven and prep:

Get your oven to 220°C (425°F) and line a baking sheet with parchment paper while it heats. You want everything ready because once your cauliflower is coated, it's time to bake.

Build your batter:

Whisk flour, water, garlic powder, onion powder, smoked paprika, salt, and pepper until you have something smooth with no lumps. This takes about a minute if you're patient, and it's worth not rushing.

Coat the cauliflower:

Toss florets into the batter bowl a handful at a time, using a spoon or your hands to make sure every surface gets covered. You want them coated but not swimming in excess batter.

First bake:

Spread the battered florets on your parchment paper in a single layer—don't crowd them, they need space to get crispy. Bake for 20 minutes, flipping them halfway through with tongs so they brown evenly.

Make your sauce:

While the cauliflower is baking, whisk your melted butter and hot sauce together in a small bowl, stirring in honey if you're using it. Taste it—you can always add more hot sauce or a drizzle more honey to adjust.

Toss and finish:

Pull the parcooked florets from the oven and gently toss them in the buffalo sauce until every piece glistens. Return them to the baking sheet and bake another 10 minutes until they're caramelized and crispy.

Serve right now:

Move them to a platter immediately with celery, carrots, and dressing on the side. They stay good warm but are best when freshly finished.

Save

There was a moment during one of these dinners when someone leaned back, completely satisfied, and said these made them feel less like they were missing out on wing night. That's when I realized this recipe had crossed from curiosity to keeper.

The Buffalo Sauce Question

The sauce is where personality comes in. Frank's RedHot is classic and gives you that pure buffalo wing flavor with a slight vinegary tang, but I've used Tabasco, Cayenne-forward sauces, even habanero hot sauces depending on my mood. The honey or maple syrup isn't just sweetness—it's a buffer that makes the heat feel less aggressive and lets the caramelization happen without burning. Some people skip it entirely if they want pure spicy, and that works too.

Crunch vs. Tender Balance

The magic happens in that second bake when the sauce hits the already-cooked cauliflower. If you want them crunchier, pull them out at 8 minutes instead of 10 and accept they'll be slightly less caramelized. If you like them softer, go to 12 minutes but watch they don't burn on the edges. I've also added 2 or 3 tablespoons of cornmeal to the batter to push the crunch factor up, which works brilliantly if you're serving to people skeptical about vegetarian appetizers.

Making Them Your Own

This recipe is a foundation, not a rule book. The batter itself is mild enough that it won't fight with different sauces, so swap the buffalo for Thai chili sauce, Korean gochujang mixed with honey, or even a simple garlic parmesan if you want to go a different direction. I've been known to make a half batch buffalo and a half batch with just melted butter, garlic, and fresh herbs for variety on the same platter.

• For a vegan version, swap butter for olive oil or plant-based butter and use maple syrup instead of honey.
• Make extra and refrigerate them—they reheat beautifully at 180°C for about 10 minutes if you have guests arriving at different times.
• If someone has a gluten sensitivity, use a gluten-free flour blend and the texture stays almost identical.

Save

Buffalo cauliflower has become my secret weapon for feeding mixed groups because it erases the divide between what vegetarians eat and what everyone else wants. It's become comfort food that doesn't need an asterisk.

Recipe FAQs

→ How do I make the cauliflower crispy?

Coat the cauliflower florets evenly in batter and bake at high temperature, flipping halfway. The second bake after coating in sauce helps achieve a crisp, caramelized texture.

→ Can I make this dish vegan?

Yes, substitute plant-based butter and use maple syrup instead of honey for a fully vegan version with the same great flavor.

→ How spicy is this dish?

Spice level depends on the hot sauce used; adjust the amount to suit mild or bold spiciness.

→ What sides pair well with these cauliflower bites?

Celery and carrot sticks complement the spicy flavors well, adding a refreshing crunch alongside preferred creamy dressings like ranch or blue cheese.

→ Can I prepare the batter ahead of time?

Yes, you can prepare the batter a few hours ahead, but coat and bake the cauliflower just before serving for best texture.