Description

These Buffalo cauliflower wings are the ultimate crowd-pleasing appetizer, perfect for game nights, casual get-togethers, or any party where finger foods are a must. Crispy on the outside, tender on the inside, and coated in a tangy, spicy sauce, these wings offer all the flavor of traditional Buffalo wings without any meat. Easy to make and fully customizable, they’re a hit for both vegans and meat-lovers alike.

Ingredients

Scale

1 medium head of cauliflower, cut into bite-sized florets
1 cup all-purpose flour (or gluten-free flour)
1 cup water or unsweetened plant-based milk
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
1 cup panko breadcrumbs (or gluten-free breadcrumbs)
¼ cup melted vegan butter or regular butter
½ cup hot sauce (adjust to taste)
1 tablespoon olive oil
Optional garnish: chopped fresh parsley or green onions

For Serving:

Ranch or blue cheese dressing (vegan options available)
Celery and carrot sticks

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Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Lightly grease the parchment with olive oil.
In a medium bowl, whisk together flour, water (or plant-based milk), garlic powder, smoked paprika, salt, and black pepper until smooth.
Dip each cauliflower floret into the batter, letting excess drip off, then coat with panko breadcrumbs. Place on the prepared baking sheet.
Bake for 20 minutes, flipping halfway through, until golden and firm.
While baking, melt butter in a small saucepan over low heat, then stir in hot sauce until combined.
Transfer baked cauliflower to a large bowl and toss with the Buffalo sauce until evenly coated.
For extra crispiness, return sauced cauliflower to the baking sheet and bake 5–7 minutes more.
Garnish with parsley or green onions and serve immediately with dressing and veggie sticks.

Notes

Cut cauliflower florets evenly for uniform cooking.
Adjust hot sauce to your preferred spice level.
For extra crunch, lightly spray wings with cooking spray before baking.
Can be prepared ahead: coat florets and store in fridge, bake just before serving.

Prep Time: 15 minutes
Cook Time: 25–30 minutes