Buffalo Cauliflower “Wings”

Ask any former meat eater and they’ll likely have an achilles heel—the one dish that makes them involuntarily salivate whenever they smell it. For me, it’s spicy chicken wings. It’s not the chicken, but the sauce that gets me.

As a vegan-ish person I was thrilled to discover these Buffalo Cauliflower “Wings” at a local pub. I ate a few. Okay, I ate enough to actually hurt myself. 

I made them at home to serve at a party recently and they were gone in seconds. Even my carnivore friends loved them. I’m definitely making these again. But I’ll pace myself this time. 

Spicy Buffalo Cauliflower "Wings"
Serves 2
These oven-baked "wings" are a healthier and totally delicious alternative to pub style chicken wings
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
  1. 3/4 cup All-Purpose flour
  2. 1/2 cup crushed garlic croutons
  3. 1/2 cup milk
  4. 1/2 cup water (to start...add more if needed to thin batter—should be thick enough to coat, but not too drippy)
  5. Liberal dashes of garlic powder, salt & pepper, paprika, cumin
  6. 2 heads of cauliflower washed and cut into bite-size pieces
Wing Sauce
  1. 2 tablespoons butter
  2. 1⁄2 cup Frank's RedHot sauce
  3. 2 tablespoons honey
  1. Preheat oven to 425 degrees.
  2. Line baking sheet with parchment paper.
  3. In a bowl whisk together flour, water, garlic powder, paprika, salt, & pepper until batter is smooth. Add water to batter to thin as needed. Should be the consistency of thick pancake batter.
  4. Toss cauliflower with batter until fully coated.
  5. Arrange on baking sheet and bake 20 minutes.
  6. Prepare wing sauce: Melt butter in a saucepan over medium heat. Then remove saucepan from heat and stir in Frank's RedHot Sauce and honey.
  7. Remove cauliflower from oven and gently toss in the hot sauce mixture.
  8. Put back on parchment lined baking sheet and bake about 10 more minutes.
  9. Serve on a platter with carrot and celery sticks and a side of blue cheese dressing.
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