Buffalo Cauliflower Wings (Printable Version)

Crispy baked cauliflower florets tossed in buffalo sauce, perfect as a spicy vegetarian appetizer alternative.

# What You'll 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 tsp garlic powder
05 - 1 tsp onion powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp freshly ground black pepper

→ Buffalo Sauce

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

→ Serving (optional)

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

# Method:

01 - Preheat oven to 425°F. 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 - Add cauliflower florets to the batter, tossing to coat evenly.
04 - Place the battered florets in a single layer on the prepared baking sheet.
05 - Bake for 20 minutes, flipping halfway through until florets are lightly browned.
06 - Whisk together melted butter, hot sauce, and honey or maple syrup in a small bowl.
07 - Remove cauliflower from oven and gently toss baked florets in the buffalo sauce until evenly 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 sticks, carrot sticks, and your preferred dressing.

# Expert Suggestions:

01 -
  • They're ready in under an hour and fool people who think vegetarian appetizers can't compete with the real thing.
  • The batter gets impossibly crispy while the cauliflower stays tender inside, creating that addictive texture contrast.
  • You can make them spicy or mild depending on who's eating, making them the perfect crowd-pleaser for mixed diets.
02 -
  • The two-stage baking is non-negotiable—the first bake cooks the cauliflower through, and the second one caramelizes it after the sauce, which is what makes them crispy rather than soggy.
  • Don't skip flipping halfway through the first bake or one side ends up pale and undercooked while the other starts to burn.
  • If your sauce soaks in and makes them mushy instead of crispy, your oven temperature might be too low or your first bake was too long—adjust next time.
03 -
  • Pat your cauliflower florets dry with paper towels before battering—any moisture steams them instead of crisping them, which is the enemy.
  • Use parchment paper, not bare baking sheets, because it prevents sticking and helps the bottoms brown more evenly without needing oil.
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