Cauliflower Buffalo Wings
Cauliflower florets dipped in a seasoned batter, baked at high heat until golden and crisp, then tossed in a tangy, spicy buffalo sauce and served with celery, carrots, and vegan ranch. The appeal of this dish is in the contrast: the hot, sticky sauce against the crunchy coating, the cool creamy dip on the side. Two things determine whether they work or not — dry florets before battering, and enough space between pieces on the tray. Everything else is forgiving.
Ingredients
- 1 large head cauliflower, cut into large florets
- 120 gplain flour
- 2 tbspcornflour
- 1 tspgarlic powder
- 1 tspsmoked paprika
- ½ tsponion powder
- ½ tspfine salt
- 180 mlplant milk
- 120 mlhot sauce
- 3 tbspvegan butter
- 1 tspmaple syrup
- 1 tbspneutral oil
Method
- Prep the cauliflower. Preheat the oven to 220°C / 430°F. Line two baking sheets with parchment paper. Cut the cauliflower into large florets — bigger than you think you need, around 5 to 6 cm. They shrink during baking. Most importantly: pat every floret completely dry with paper towels. This is the step most people skip and the one that determines whether the batter sticks. Wet cauliflower makes wet batter that slides off rather than crisping up.
- Make the batter and coat. Whisk the flour, cornflour, garlic powder, smoked paprika, onion powder, and salt together in a large bowl. Add the plant milk and whisk until smooth — the batter should be thick enough to coat a spoon but thin enough to pour in a slow stream. Dip each floret into the batter, hold it above the bowl for a few seconds to let excess drip off, and place on the baking sheet. Space the florets at least 3 cm apart — crowded pieces steam instead of roast. Lightly spray or brush each one with oil. This makes a real difference to the final crunch.
- First bake. Bake for 20 to 22 minutes, flipping once at the halfway point. The batter should be set and turning golden at the edges. Don't rush this stage — the coating needs to be properly dried and crisped before the sauce goes on, or the sauce will soak in and you'll lose all texture.
- Make the buffalo sauce and coat. While the cauliflower bakes, combine the hot sauce, melted vegan butter, and maple syrup in a small saucepan over low heat. Stir until smooth and glossy. Do not boil. Remove from heat. When the cauliflower comes out of the oven, transfer to a large bowl. Pour the buffalo sauce over and toss gently but thoroughly until every piece is coated. Return to the baking sheets in a single layer.
- Second bake and serve. Return to the oven for 10 to 12 minutes until the sauce has caramelized slightly on the edges and the coating is crispy again. Watch for dark spots — the sugars in the sauce can burn quickly at this temperature. Serve immediately with celery sticks, carrot batons, and vegan ranch or blue cheese dressing for dipping. These are a dish that waits for no one: every minute off the baking sheet is a minute of crunch lost.
FAQ
Two things cause soft or bare wings. First, wet cauliflower: pat every floret completely dry with paper towels before dipping into the batter. Moisture on the surface dilutes the batter and prevents it from adhering and crisping. Second, batter consistency: it should coat the back of a spoon and flow off it slowly rather than pouring off or dripping fast. Too thin and it slides off; too thick and it clumps. After coating, let the excess drip off for a few seconds before placing on the tray. Space the florets at least 3 cm apart — crowded pieces generate steam and end up soft rather than crisp. Temperature should be at least 220°C.
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Comments (1)
I spent a whole weekend testing batter ratios for this recipe. Too thick and it clumps, too thin and it slides off in the oven. The version here uses just enough cornflour to create a light coating that actually crisps up. The real game-changer is broiling for the last 3 minutes after baking — that is what gives you the charred edges that make these taste like proper wings. Toss in the buffalo sauce while they are still hot from the oven so it sticks.