Crispy battered cauliflower florets tossed in spicy buffalo sauce
Vegan Buffalo Cauliflower Wings
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Vegan Buffalo Cauliflower Wings
Crispy battered cauliflower florets tossed in spicy buffalo sauce
Cauliflower florets coated in a light batter, baked until crispy, and tossed in tangy buffalo sauce. A plant-based appetizer that satisfies the wing craving without the chicken.
15m
Prep Time
30m
Cook Time
45m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Buffalo cauliflower wings have earned their place on the appetizer table. When done right — crispy batter, generous buffalo sauce, served with cool ranch or blue cheese dip — they scratch the same itch as traditional wings. The cauliflower itself is almost beside the point; it is a vehicle for crunch and sauce.
The secret is the batter. It needs to be thick enough to coat the florets and create a shell that crisps up in the oven, but not so thick that it becomes bready. A simple mix of flour, plant milk, and garlic powder does the trick. Bake them until golden, toss them in buffalo sauce, then bake again briefly so the sauce sets.
Ingredients
- 1 large head cauliflower, cut into bite-sized florets
- 3/4 cup all-purpose flour
- 3/4 cup plant milk (oat or almond)
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup buffalo hot sauce (like Frank's RedHot)
- 2 tbsp melted vegan butter or olive oil
- 1 tbsp maple syrup (optional, for sweetness)
- Vegan ranch or blue cheese dip for serving
- Celery sticks for serving
Instructions
- 1
Preheat oven to 450F. Line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together the flour, plant milk, garlic powder, paprika, salt, and pepper until smooth. The batter should be thick enough to coat the back of a spoon.
- 3
Add the cauliflower florets to the batter and toss until evenly coated.
- 4
Arrange the battered florets in a single layer on the baking sheet, leaving space between each piece.
- 5
Bake for 20 minutes, flipping halfway, until the batter is golden and crispy.
- 6
While the cauliflower bakes, mix the buffalo sauce with melted vegan butter and maple syrup if using.
- 7
Remove the cauliflower from the oven. Toss with the buffalo sauce mixture until evenly coated.
- 8
Return to the baking sheet and bake for another 8 to 10 minutes until the sauce sets.
- 9
Serve hot with vegan ranch dip and celery sticks.
Serving Suggestions
Ways to Serve This Dish
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
Buffalo hot sauceBBQ sauce or teriyaki sauce
Completely different flavor profiles but the same technique works
All-purpose flourChickpea flour or rice flour
Both make the batter gluten-free
Vegan butterCoconut oil
Similar fat content for mixing with the sauce
Tips & Storage
Pro Tips
Do not overcrowd the baking sheet. The florets need space to crisp up rather than steam.
For extra crunch, add 2 tablespoons of cornstarch to the batter.
Make sure the cauliflower pieces are similar in size for even cooking.
Storage
Best eaten immediately. Leftovers can be refrigerated for up to 2 days but will lose crispness.
Reheating
Reheat on a baking sheet at 425F for 8 to 10 minutes to re-crisp. The microwave will make them soggy.
Nutrition Facts
Per serving (1 serving) · 4 servings
Calories180
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein5g
Carbohydrates28g
Fat6g
Fiber3g
Sugar4g
Sodium720mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- How do I make these gluten-free?
- Use a gluten-free flour blend in the batter. Add a tablespoon of cornstarch for extra crunch.
- Can I air-fry these?
- Yes. Air-fry at 400F for 12 to 15 minutes, shaking the basket halfway. Toss in sauce and air-fry 3 more minutes.
- What if I do not like it too spicy?
- Mix the buffalo sauce with extra melted butter and a tablespoon of honey to mellow the heat.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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