USA · Appetizers and Sandwiches

Cauliflower Buffalo Wings

45 min4 servings210 kcal

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.

Cauliflower Buffalo Wings

Ingredients

  • large head cauliflower, cut into large florets1
  • plain flour120 g
  • cornflour2 tbsp
  • garlic powder1 tsp
  • smoked paprika1 tsp
  • onion powder0.5 tsp
  • fine salt0.5 tsp
  • plant milk180 ml
  • hot sauce120 ml
  • vegan butter3 tbsp
  • maple syrup1 tsp
  • neutral oil1 tbsp

Method

  1. 1Prep 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.
  2. 2Make 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.
  3. 3First 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.
  4. 4Make 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.
  5. 5Second 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.