Buffalo Cauliflower Wings, another winner for any occation! They are vegetarian and healthy, so you don’t have to feel bad when you enjoy every bite of it!
Hot and crispy straight out of the oven, these Buffalo Cauliflower Wings are a guaranteed crowd pleaser! Cauliflower florets coated in a tangy buffalo sauce, paired with a creamy ranch dip – it’s game day perfection! These cauliflower bites are spicy but not too spicy because I added a tiny bit of honey to break up the heat.
If you’re after more awesome appetizers, why not also try my Lebanese Spinach Pies or my Spicy Baked Zucchini Fries!
Why these Buffalo Cauliflower Wings are so good!
- A vegetarian appetizer that omnivores will love. These buffalo cauliflower bites are hearty and tasty enough to sway even the most meat hungry of guests!
- Perfectly spiced batter. Cauliflower is coated in the most satisfying and flavorful honey buffalo batter. Crunchy and mouthwatering!
- An easy appetizer. Easy to prep and you’ll have most of the ingredients in your kitchen already.
- A healthy appetizer. Baked not fried with a light batter, these are delicious and relatively guilt free!
Ingredients you’ll need
- Cauliflower
- Olive Oil
- Corn Starch
- Water
- Seasoning: Paprika, garlic powder, onion powder, salt and pepper.
- Sauce: Buffalo wing sauce, raw honey, vegetable oil.
How to make Buffalo Cauliflower Wings
- Coat your Cauliflower. Separate the cauliflower florets to get them into bite size pieces. Then mix your batter ingredients in a bowl and dip your cauliflower.
- Bake. Place pieces of the cauliflower on a sheet pan lined with parchment paper. Bake in a 400 degrees preheated oven for 20 minutes.
- Make the sauce. While the cauliflower bakes, prepare the wing sauce by mixing all the ingredients together in a large bowl. Then toss the cauliflower in the sauce.
- Bake. Return the cauliflower again to the sheet pan and bake for another 15-20 minutes, until the cauliflowers start to obtain a nice golden brown color. Serve with dip and enjoy!
Recipe notes and tips
- Don’t cut the cauliflower too small. The cauliflower bites should be about half the size of traditional chicken wings but still bite-sized. If they are too small, they end up becoming mushy and won’t turn nice and crispy in the oven.
- Use parchment paper when baking the cauliflower. You can also coat a cookie sheet with oil so the batter doesn’t stick.
- Use a colander to remove excess batter. This is not essential but placing your cauliflower bites in a colander is a great way to let excess batter drip off, without causing a big mess.
- These are best straight out of the oven. Ideally serve these right out of the oven, so they stay warm and super crispy!
- Serve with ranch dip or any sauce you like.
FAQ’S
What are the benefits of eating cauliflower?
Cauliflower is a great food to add into your diet! It’s high in fiber, antioxidants and B vitamins. As part of a healthy diet, it can help prevent heart disease and is shown to decrease the risk of obesity.
Why add honey to buffalo sauce?
Why? Well we have to think of our kids too right? My kids don’t eat super spicy food, so I added honey. But it’s totally optional. If you are not worried about the heat, go ahead and skip the honey and don’t worry about the extra carbs that comes with that.
What to pair with these Buffalo Cauliflower Wings?
I like pairing them with celery and carrots sometimes on a platter when I serve them since both go well together with a ranch dip. You can use any dip you like. Some use blue cheese dip, which I am not a fan of, some prepare a spicy sriracha mayo sauce to go with it. It’s all up to your preference.
Other recipes you might like
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Buffalo Cauliflower Wings
Ingredients
- 2 cauliflowers
- Celery Sticks optional
- Olive oil spray
BATTER:
- 2 tbsps. corn starch
- 3/4 cup flour
- 3/4 cup water
- 1 tbsp. paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. black pepper
- 1 tsp salt
SAUCE:
- 3/4 cup buffalo wing sauce I used Sweet Baby Ray
- 3 tbsp. raw honey
- 1 tbsp. vegetable oil
Instructions
- Peel off cauliflower leaves and cut to separate the cauliflower florets to get them into bite size pieces. Set aside.
- In a bowl, mix the batter ingredients together.
- Dip pieces of cauliflower florets in the batter piece by piece or place the cauliflower in the batter bowl and toss to coat pieces evenly. I personally like dipping them, making sure the whole piece is well coated.
- Place pieces of the cauliflower on a sheet pan lined with parchment paper. Bake in a 400 degrees preheated oven for 20 minutes.
- Prepare the wing sauce by mixing all the ingredients together in a large bowl. Once you remove the cauliflowers from the oven, place in the sauce bowl and toss to coat all the cauliflower pieces evenly.
- Return the cauliflower again to the sheet pan and bake for another 15-20 minutes, turning them over half way, cooking them until the cauliflowers start to obtain a nice golden brown color.
- Remove from the oven and serve warm with celery sticks and ranch. You can use any dip you prefer.
Notes
- Don’t cut the cauliflower too small. The cauliflower bites should be about half the size of traditional chicken wings but still bite-sized. If they are too small, they end up becoming mushy and won’t turn nice and crispy in the oven.
- Use parchment paper when baking the cauliflower. You can also coat a cookie sheet with oil so the batter doesn’t stick.
- Use a colander to remove excess batter. This is not essential but placing your cauliflower bites in a colander is a great way to let excess batter drip off, without causing a big mess.
- These are best straight out of the oven. Ideally serve these right out of the oven, so they stay warm and super crispy!
- Serve with ranch dip or any sauce you like.
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