Buffalo Cauliflower Wings (Printable version)

Crispy, spicy cauliflower florets baked and tossed in classic buffalo sauce for a flavorful bite.

# Ingredient List:

→ 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 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper

→ Buffalo Sauce

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

→ Serving (Optional)

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

# How-To Steps:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - Whisk together flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper in a large bowl until smooth.
03 - Add cauliflower florets to the batter and toss to coat evenly.
04 - Arrange battered florets in a single layer on the prepared baking sheet and bake for 20 minutes, flipping halfway until lightly browned.
05 - Whisk together melted butter, hot sauce, and honey or maple syrup, if using, in a small bowl.
06 - Remove cauliflower from oven and gently toss florets in the buffalo sauce until fully coated.
07 - Return coated florets to the baking sheet and bake an additional 10 minutes until crispy and caramelized.
08 - Serve immediately with celery sticks, carrot sticks, and your choice of dressing.

# Expert Advice:

01 -
  • They taste like indulgence but feel lighter than traditional wings, leaving you satisfied without the heaviness.
  • The batter gets impossibly crispy while the cauliflower stays tender inside, creating that addictive textural contrast.
  • Hot sauce and honey balance spice with sweetness in a way that makes people eat more than they planned to.
02 -
  • The flip at the halfway mark is non-negotiable—it's the difference between evenly golden florets and some that are pale while others are burned.
  • Tossing the cauliflower in sauce gently matters because rough handling will knock the crispy coating off, leaving you with soggy pieces instead of the satisfying texture you want.
  • The second bake with sauce is short—just 10 minutes—because the sauce can burn if left too long, so set a timer and don't wander away from the kitchen.
03 -
  • Don't skip the parchment paper—it makes a real difference in how evenly the bottoms crisp up and eliminates the annoying cleanup afterward.
  • If your cauliflower florets are huge, cut them smaller so they cook evenly and finish at the same time.
  • The moment between the first and second bake is your window to adjust the sauce—taste it one more time and add more heat or sweetness if needed before coating the florets.
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