If you’re looking for a crispy, spicy twist on classic buffalo wings, this homemade buffalo cauliflower recipe might just surprise you. The florets bake up golden and crisp, coated in a tangy sauce that packs just the right heat—but the real secret lies in the batter. I’ll walk you through the steps to nail the perfect texture and flavor, so you can see why this dish steals the show every time.
Recipe
This Buffalo Cauliflower recipe is the kind of dish that makes you forget it’s plant-based—trust me, it’s *that* good. If you’re craving the spicy, tangy kick of classic buffalo wings but want something lighter, this recipe has you covered.
The secret? A perfectly crispy oven-baked coating that clings to tender cauliflower florets, paired with a homemade buffalo sauce that’s smoky, zesty, and just the right amount of fiery. Plus, it’s way easier to make than you might think.
Whether you’re serving it as a game-day snack, a party appetizer, or even a weeknight treat, this dish delivers big flavor with every bite. Get ready to win over even the most skeptical wing fans—this cauliflower is a total crowd-pleaser. Let’s get cooking!
Ingredients
For the Cauliflower:
- 1 large head cauliflower – Cut into bite-sized florets (stems slow crisping).
- ½ cup all-purpose flour – The base for crispiness; swap with almond flour for gluten-free.
- ½ cup water (or milk for richer batter) – Ice-cold = extra crunch.
- 1 tsp garlic powder – Non-negotiable for depth.
- ½ tsp smoked paprika – Adds a subtle smokiness; sub with regular paprika in a pinch.
For the Buffalo Sauce:
- ⅓ cup hot sauce (Frank’s RedHot is classic) – Must be vinegar-based for tang.
- 2 tbsp melted butter (or coconut oil for vegan) – Butter = richer flavor.
- 1 tbsp honey (or maple syrup) – Cuts the heat; skip if you like it fiery.
- ½ tsp Worcestershire sauce (or soy sauce) – Umami booster.
Extras for Serving:
- Ranch or blue cheese dressing – Cool contrast to the heat.
- Chopped celery & carrots – Crunchy, fresh balance.
- Extra hot sauce – For the brave.
How to Make the Best Crispy Vegan Buffalo Cauliflower
- Cut the cauliflower into bite-sized florets, aiming for uniform pieces so they cook evenly. Too large, and they’ll stay soggy; too small, and they might burn. Pro tip: Save the stems for stir-fries or soups!
- Whisk together the batter—flour, plant-based milk, garlic powder, and a pinch of salt—until smooth. A few lumps are fine, but overmixing can make the coating dense.
The batter should cling to the florets without dripping too much.
– Dip each floret into the batter, letting excess drip off before placing them on the baking sheet.
Crowding leads to steaming instead of crisping, so leave space between pieces.
– Bake for 20 minutes, flipping halfway. They’re ready when golden and slightly firm.
Don’t skip the flip—this guarantees crunch on all sides.
– Toss the baked florets in buffalo sauce right before serving. Doing this too early can make them soggy.
For extra crispiness, broil for 1–2 minutes after saucing.
– Serve immediately with vegan ranch or blue cheese dip and celery sticks.
These cool down fast, so enjoy them hot for the best texture.
Leftovers? Reheat in the oven, not the microwave, to revive the crunch.
Nutrition
Buffalo cauliflower is a flavorful and nutritious alternative to traditional buffalo wings. This recipe provides essential vitamins and minerals while being low in calories.
| Nutrition | Per Serving |
|---|---|
| Calories | 120 |
| Fat | 7g |
| Carbs | 9g |
| Protein | 3g |
| Fiber | 3g |
| Sugar | 3g |
Chef Tips
One tip I always share is to make sure your cauliflower florets are evenly sized before roasting—this guarantees they cook uniformly and get that perfect crispiness.
Don’t overcrowd the baking sheet, or they’ll steam instead of roast. Toss them in oil first, then sauce after baking to keep them crispy.
A wire rack helps air circulate for extra crunch. Finally, serve immediately—soggy cauliflower is no one’s friend.
