We’re big fans of buffalo sauce, and we’ve used it in everything from baked buffalo hot wings to buffalo chicken pizza and rice bowls. This time, we’re transforming cauliflower into irresistible cauliflower wings everyone loves (adults, kids, vegetarians, and meat lovers!). Unlike other recipes, we skip the breading and batter. Roast the cauliflower, toss it in a delicious homemade buffalo sauce, and you’re done. Our cauliflower wings are quicker, easier, and just as tasty!
Key Ingredients
Cauliflower: Look for firm, creamy white heads with tight florets. Pass on any cauliflower that’s spotted or discolored. For more tips, see how to buy and cut cauliflower. Oil, Salt, and Pepper: Before tossing the cauliflower with buffalo sauce, you’ll roast it with oil, salt, and pepper. I love olive oil or avocado oil for roasting veggies. Homemade Buffalo Sauce: This is what makes these vegan wings so delicious! Our homemade buffalo sauce combines hot sauce (like Frank’s or Crystal’s), butter (you can use plant-based butter if you need to), garlic powder, and a touch of honey (or maple syrup to keep them vegan).
How to Make Buffalo Cauliflower Wings
To make cauliflower wings, separate your head of cauliflower into florets of similar size, then toss them with oil, salt, and pepper. Spread them onto a baking sheet and roast until the edges are crisp and the middles are tender. While the cauliflower roasts, make your buffalo sauce in a small saucepan by melting the butter (or plant-based butter) into the rest of the ingredients until a cohesive sauce forms. Remove the roasted cauliflower from the oven and pour the sauce over the roasted cauliflower right on the baking sheet. Toss really well, spread the cauliflower wings back onto the baking sheet, and roast for an additional 5 minutes. Serve cauliflower wings with your favorite vegan dipping sauce, or if you eat dairy, try our homemade blue cheese dressing or ranch dressing! 2 tablespoons avocado oil or olive oil 1/2 teaspoon fine sea salt 1/4 teaspoon fresh ground black pepper 2 ½ tablespoons hot sauce, like Frank’s or Crystal 1/4 teaspoon garlic powder 1/4 teaspoon honey or maple syrup, or more to taste, optional Pinch cayenne pepper, optional to make more spicy 2Cut the cauliflower into florets, rinse, and pat them very dry. Add the florets to the baking sheet, then toss with the oil, 1/2 teaspoon salt, and 1/4 teaspoon fresh ground pepper. Spread them out, facing as many of the flatter edges down onto the baking sheet so that they brown nicely. 3Roast, stirring after 15 minutes, until the edges are crisp and brown and the stems are tender, 20 to 25 minutes. 4While the cauliflower roasts, make the buffalo sauce. Melt the butter in a small saucepan (or use the microwave). 5Remove the pan with melted butter from the heat and whisk in the hot sauce, garlic powder, optional sweetener, and optional cayenne. 6Remove the roasted cauliflower from the oven and pour over the sauce directly on the baking sheet. Toss the buffalo sauce with the roasted cauliflower, and then place back into the oven for 5 minutes. 7Serve immediately alongside celery and a creamy dipping sauce like ranch or blue cheese.
