Description
This easy Buffalo Cauliflower Wings recipe offers a healthy, crowd-pleasing appetizer perfect for game day or snack time. Made with crispy baked cauliflower coated in a flavorful buttermilk batter and tossed in classic buffalo sauce, these wings are a delicious vegetarian alternative to traditional buffalo wings.
Ingredients
Scale
Cauliflower and Batter
- 1 head cauliflower, cut into florets
- 3/4 cup all-purpose flour
- 1 teaspoon ground paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 3/4 cup buttermilk
Sauce
- 2 tablespoons butter, melted
- 1/3 cup Buffalo Sauce (such as Frank's)
Instructions
- Preheat Oven: Preheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper. This prevents sticking and makes cleanup easier.
- Prepare Batter: In a large bowl, mix together the flour, paprika, onion powder, garlic powder, and salt. Add the buttermilk and stir until combined into a thick batter.
- Coat Cauliflower: Dip the cauliflower florets into the batter, coating each piece thoroughly. Arrange the coated florets spaced apart on the prepared baking sheets to allow air circulation and crispiness.
- Bake First Side: Bake the cauliflower for 20 minutes to start crisping the batter.
- Flip and Continue Baking: Flip each cauliflower wing onto the other side and bake for an additional 20 minutes to ensure even cooking and browning.
- Make Buffalo Sauce: While baking, combine the melted butter and buffalo sauce in a bowl and whisk until well combined.
- Toss in Buffalo Sauce: When the cauliflower is done baking, add the hot florets to the buffalo sauce bowl and toss gently to coat them evenly in the sauce.
- Serve: Serve immediately for the best texture and flavor, and enjoy your buffalo cauliflower wings!
Notes
- If you don’t have buttermilk, make a substitute by mixing 3/4 cup milk (dairy or plant-based) with 1 tablespoon apple cider vinegar or lemon juice. Let sit for 5 minutes to thicken, then use as directed.
- For a vegan version, use plant-based buttermilk and substitute butter with coconut oil or vegan butter.
- To make gluten free, replace all-purpose flour with a gluten free flour blend.
- Space out the cauliflower florets on the baking sheets to maximize crispiness on all sides.
Nutrition
- Serving Size: 1 small serving
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 14 mg
