These Buffalo Cauliflower Wings are perfect for game day snacks and appetizers, or any occasion! They’re crunchy and crispy on the outside, tender on the inside, with a sweet-and-spicy Buffalo sauce.
It’s that time of year (all year to be honest) where I profess my undying love for all things cauliflower. These cauliflower Buffalo wings have continued my love affair. While I will admit, there’s no shortage of vegan Buffalo wing recipes available on the internet, this one is a little different! It has a batter and panko coating for double the crispiness, and I add maple syrup to the Buffalo sauce for a little sweetness. Best Buffalo cauliflower wings EVER!
Why You’ll Love This Buffalo Cauliflower Wings Recipe
- Crispy, spicy wings, no chicken required . No real chicken required and no vegan chicken either! Using cauliflower is an easy swap to make Buffalo wings vegan.
- Baked in the oven . If you’re lucky enough to find vegan Buffalo cauliflower at a restaurant, it’s usually deep-fried, which can be a hassle to do at home. This recipe is baked in the oven, which makes it simple!
- Crowd-pleaser for a party . Make these for game day and watch them disappear. Even meat eaters will love cauliflower Buffalo wings!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cauliflower – If you use a large cauliflower, I recommend doubling the batter and sauce.
- Hot sauce – Frank’s red hot sauce is the classic for Buffalo wings.
- Vegan butter – Any vegan butter works, including this homemade vegan butter .
- Maple syrup – Adding maple syrup balances the spiciness of the hot sauce and adds a lovely sweetness.
- Flour and breadcrumbs – Regular or gluten free flour or breadcrumbs—the choice is up to you.
- Vegan milk – For the vegan milk, any kind will work. For a thick batter, might I suggest a creamier milk like soy milk or cashew milk?
How to Make Buffalo Cauliflower Wings
- Prep the cauliflower . Remove the florets from the cauliflower and chop the them into smaller pieces to resemble the size of the wings.
- Make the batter . In a bowl, whisk the flour, vegan milk and sea salt, ground black pepper and garlic powder to make the batter. Add more milk to thin, if needed.
- Coat the cauliflower . In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl and the cauliflower (for a dredging station). Toss the cauliflower in the batter mixture, using a spatula or spoon to coat them.
- Add the breadcrumbs . Transfer the cauliflower to the breadcrumbs (you can do this in two or three batches) to coat completely.
- Bake . Place the cauliflower onto the baking sheet, giving each wing space. Repeat until all of the wings are coated. Bake for 22 minutes. While wings are baking, whisk the sauce ingredients together.
- Finish . Toss the wings in the sauce, then using tongs or a spoon, return them to the baking sheet. Bake for 5 minutes. Remove, cool slightly and enjoy!
Tips for Success
- Don’t cut them too small . When cutting the cauliflower off of the stem, don’t make them too small. Think: hand held wing-like pieces! You can even leave a bit of stem on at the end to hold on to.
- Take a shortcut . You don’t have to dip each cauliflower wing in individually (like I used to in the past). Like in the video, you can just toss them all at once! It saves SO much time and energy (and you get to eat them faster).
- Swap in frozen cauliflower . Although it isn’t recommended, it is possible to use frozen florets if it’s all you have/can find. To do this, the florets have to be completely thawed. To ensure that they are completely dry, bake them at 350 ° F for 5-10 minutes. Pat dry after removing, then proceed with the recipe!
- Skip the cornstarch if needed . If you can’t have it, you can skip the cornstarch. But it does make the cauliflower extra crispy and crunchy by drawing out any excess liquid.
Serving Suggestions
These cauliflower wings pair well with my vegan ranch dressing . It’s the perfect way to cool some of that sweet heat. The wings also go great with chopped veggies, such as celery or carrots.
How to Store Leftovers
- Refrigerator : While cauliflower Buffalo wings are best eaten right away when crispy and warm, you can transfer leftovers to an airtight container and store in the refrigerator for up to 4 days. I don’t recommend freezing this recipe, as the cauliflower will be soggy.
- Reheat : Warm your leftovers in a 425ºF oven until heated through, or use the microwave.
More Vegan Cauliflower Recipes
- BBQ Cauliflower Wings
- Lemon Pepper Cauliflower Wings
- Crispy Cauliflower Tacos with Chipotle Crema
- Sticky Spicy Sesame Cauliflower Wings
- Butter Cauliflower
Ingredients
Cauliflower Wings
- 1 medium head of cauliflower , (if using a large head, you may need to double the batter and sauce quantities)
- ¾ cup flour , (all-purpose gluten free flour or regular all purpose flour)
- 3 tablespoons cornstarch
- ¾ cup vegan milk , (unsweetened) any kind works
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 cup panko breadcrumbs , (gluten-free breadcrumbs works too ) seasoned with sea salt and black pepper
Sauce
- ½ cup vinegar based hot sauce , such as Franks hot sauce, or any kind
- 1 tablespoon vegan butter
- 1 teaspoon garlic powder
- 2-3 tablespoons maple syrup
To Serve With: The Dip (Ranch Dressing)
- Cooling Ranch Dip
Instructions
Cauliflower Wings
- Preheat oven to 450°F/230° C.
- Prepare a baking sheet by lining it with a silicone baking sheet or greased foil (I highly recommend a silicone baking sheet).
- Using a knife, remove florets from the cauliflower (aka cut off the leaves and don’t use the most of the stems. You can leave a little piece on at the ends to hold on to). Chop the cauliflower into smaller pieces to resemble the size of the wings.
- In a separate bowl, whisk the flour, cornstarch, vegan milk, sea salt, ground black pepper and garlic powder in a bowl to make the batter. If the batter is too thick, feel free to thin it out with some more milk and vice versa. In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl.
- Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all. Transfer them to the breadcrumbs (you can do this in two or three batches) to coat completely, then place onto the baking sheet, giving each wing enough space. Repeat until all of the wings are coated.
- Bake for 22 minutes. Please ensure your oven is completely preheated and hot.
- While baking, prepare the ingredients for the sauce by whisking together.
- Remove from oven. Toss the wings in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs or a spoon, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.
- Remove from oven and serve immediately with a cool vegan ranch dressing (cooling agent is essential!). Enjoy!
Sweet Buffalo Sauce
- While the wings are baking, in a small pot over high heat, mix all the sauce ingredients. Bring to a boil and boil for 2 to 3 minutes, which helps to bring out more flavour notes of the ingredients. Remove from heat. Allow it to cool before putting it on the wings. Taste a little bit to decide if you need more sweetener to balance out the heat; if so, add a tablespoon at a time until your desired heat. Please note that especially depending on the hot sauce you use, these wings are HOT so take caution!
Notes
- Refrigerator : While cauliflower Buffalo wings are best eaten right away when crispy and warm, you can transfer leftovers to an airtight container and store in the refrigerator for up to 4 days. I don’t recommend freezing this recipe, as the cauliflower will be soggy.
- Reheat : Warm your leftovers in a 425ºF oven until heated through, or use the microwave.
These Buffalo Cauliflower Wings are perfect for game day snacks and appetizers, or any occasion! They’re crunchy and crispy on the outside, tender on the inside, with a sweet-and-spicy Buffalo sauce.
It’s that time of year (all year to be honest) where I profess my undying love for all things cauliflower. These cauliflower Buffalo wings have continued my love affair. While I will admit, there’s no shortage of vegan Buffalo wing recipes available on the internet, this one is a little different! It has a batter and panko coating for double the crispiness, and I add maple syrup to the Buffalo sauce for a little sweetness. Best Buffalo cauliflower wings EVER!
Why You’ll Love This Buffalo Cauliflower Wings Recipe
- Crispy, spicy wings, no chicken required . No real chicken required and no vegan chicken either! Using cauliflower is an easy swap to make Buffalo wings vegan.
- Baked in the oven . If you’re lucky enough to find vegan Buffalo cauliflower at a restaurant, it’s usually deep-fried, which can be a hassle to do at home. This recipe is baked in the oven, which makes it simple!
- Crowd-pleaser for a party . Make these for game day and watch them disappear. Even meat eaters will love cauliflower Buffalo wings!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cauliflower – If you use a large cauliflower, I recommend doubling the batter and sauce.
- Hot sauce – Frank’s red hot sauce is the classic for Buffalo wings.
- Vegan butter – Any vegan butter works, including this homemade vegan butter .
- Maple syrup – Adding maple syrup balances the spiciness of the hot sauce and adds a lovely sweetness.
- Flour and breadcrumbs – Regular or gluten free flour or breadcrumbs—the choice is up to you.
- Vegan milk – For the vegan milk, any kind will work. For a thick batter, might I suggest a creamier milk like soy milk or cashew milk?
How to Make Buffalo Cauliflower Wings
- Prep the cauliflower . Remove the florets from the cauliflower and chop the them into smaller pieces to resemble the size of the wings.
- Make the batter . In a bowl, whisk the flour, vegan milk and sea salt, ground black pepper and garlic powder to make the batter. Add more milk to thin, if needed.
- Coat the cauliflower . In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl and the cauliflower (for a dredging station). Toss the cauliflower in the batter mixture, using a spatula or spoon to coat them.
- Add the breadcrumbs . Transfer the cauliflower to the breadcrumbs (you can do this in two or three batches) to coat completely.
- Bake . Place the cauliflower onto the baking sheet, giving each wing space. Repeat until all of the wings are coated. Bake for 22 minutes. While wings are baking, whisk the sauce ingredients together.
- Finish . Toss the wings in the sauce, then using tongs or a spoon, return them to the baking sheet. Bake for 5 minutes. Remove, cool slightly and enjoy!
Tips for Success
- Don’t cut them too small . When cutting the cauliflower off of the stem, don’t make them too small. Think: hand held wing-like pieces! You can even leave a bit of stem on at the end to hold on to.
- Take a shortcut . You don’t have to dip each cauliflower wing in individually (like I used to in the past). Like in the video, you can just toss them all at once! It saves SO much time and energy (and you get to eat them faster).
- Swap in frozen cauliflower . Although it isn’t recommended, it is possible to use frozen florets if it’s all you have/can find. To do this, the florets have to be completely thawed. To ensure that they are completely dry, bake them at 350 ° F for 5-10 minutes. Pat dry after removing, then proceed with the recipe!
- Skip the cornstarch if needed . If you can’t have it, you can skip the cornstarch. But it does make the cauliflower extra crispy and crunchy by drawing out any excess liquid.
Serving Suggestions
These cauliflower wings pair well with my vegan ranch dressing . It’s the perfect way to cool some of that sweet heat. The wings also go great with chopped veggies, such as celery or carrots.
How to Store Leftovers
- Refrigerator : While cauliflower Buffalo wings are best eaten right away when crispy and warm, you can transfer leftovers to an airtight container and store in the refrigerator for up to 4 days. I don’t recommend freezing this recipe, as the cauliflower will be soggy.
- Reheat : Warm your leftovers in a 425ºF oven until heated through, or use the microwave.
More Vegan Cauliflower Recipes
- BBQ Cauliflower Wings
- Lemon Pepper Cauliflower Wings
- Crispy Cauliflower Tacos with Chipotle Crema
- Sticky Spicy Sesame Cauliflower Wings
- Butter Cauliflower
Ingredients
Cauliflower Wings
- 1 medium head of cauliflower , (if using a large head, you may need to double the batter and sauce quantities)
- ¾ cup flour , (all-purpose gluten free flour or regular all purpose flour)
- 3 tablespoons cornstarch
- ¾ cup vegan milk , (unsweetened) any kind works
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 cup panko breadcrumbs , (gluten-free breadcrumbs works too ) seasoned with sea salt and black pepper
Sauce
- ½ cup vinegar based hot sauce , such as Franks hot sauce, or any kind
- 1 tablespoon vegan butter
- 1 teaspoon garlic powder
- 2-3 tablespoons maple syrup
To Serve With: The Dip (Ranch Dressing)
- Cooling Ranch Dip
Instructions
Cauliflower Wings
- Preheat oven to 450°F/230° C.
- Prepare a baking sheet by lining it with a silicone baking sheet or greased foil (I highly recommend a silicone baking sheet).
- Using a knife, remove florets from the cauliflower (aka cut off the leaves and don’t use the most of the stems. You can leave a little piece on at the ends to hold on to). Chop the cauliflower into smaller pieces to resemble the size of the wings.
- In a separate bowl, whisk the flour, cornstarch, vegan milk, sea salt, ground black pepper and garlic powder in a bowl to make the batter. If the batter is too thick, feel free to thin it out with some more milk and vice versa. In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl.
- Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all. Transfer them to the breadcrumbs (you can do this in two or three batches) to coat completely, then place onto the baking sheet, giving each wing enough space. Repeat until all of the wings are coated.
- Bake for 22 minutes. Please ensure your oven is completely preheated and hot.
- While baking, prepare the ingredients for the sauce by whisking together.
- Remove from oven. Toss the wings in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs or a spoon, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.
- Remove from oven and serve immediately with a cool vegan ranch dressing (cooling agent is essential!). Enjoy!
Sweet Buffalo Sauce
- While the wings are baking, in a small pot over high heat, mix all the sauce ingredients. Bring to a boil and boil for 2 to 3 minutes, which helps to bring out more flavour notes of the ingredients. Remove from heat. Allow it to cool before putting it on the wings. Taste a little bit to decide if you need more sweetener to balance out the heat; if so, add a tablespoon at a time until your desired heat. Please note that especially depending on the hot sauce you use, these wings are HOT so take caution!
Notes
- Refrigerator : While cauliflower Buffalo wings are best eaten right away when crispy and warm, you can transfer leftovers to an airtight container and store in the refrigerator for up to 4 days. I don’t recommend freezing this recipe, as the cauliflower will be soggy.
- Reheat : Warm your leftovers in a 425ºF oven until heated through, or use the microwave.
These Buffalo Cauliflower Wings are perfect for game day snacks and appetizers, or any occasion! They’re crunchy and crispy on the outside, tender on the inside, with a sweet-and-spicy Buffalo sauce.
It’s that time of year (all year to be honest) where I profess my undying love for all things cauliflower. These cauliflower Buffalo wings have continued my love affair. While I will admit, there’s no shortage of vegan Buffalo wing recipes available on the internet, this one is a little different! It has a batter and panko coating for double the crispiness, and I add maple syrup to the Buffalo sauce for a little sweetness. Best Buffalo cauliflower wings EVER!
Why You’ll Love This Buffalo Cauliflower Wings Recipe
- Crispy, spicy wings, no chicken required . No real chicken required and no vegan chicken either! Using cauliflower is an easy swap to make Buffalo wings vegan.
- Baked in the oven . If you’re lucky enough to find vegan Buffalo cauliflower at a restaurant, it’s usually deep-fried, which can be a hassle to do at home. This recipe is baked in the oven, which makes it simple!
- Crowd-pleaser for a party . Make these for game day and watch them disappear. Even meat eaters will love cauliflower Buffalo wings!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cauliflower – If you use a large cauliflower, I recommend doubling the batter and sauce.
- Hot sauce – Frank’s red hot sauce is the classic for Buffalo wings.
- Vegan butter – Any vegan butter works, including this homemade vegan butter .
- Maple syrup – Adding maple syrup balances the spiciness of the hot sauce and adds a lovely sweetness.
- Flour and breadcrumbs – Regular or gluten free flour or breadcrumbs—the choice is up to you.
- Vegan milk – For the vegan milk, any kind will work. For a thick batter, might I suggest a creamier milk like soy milk or cashew milk?
How to Make Buffalo Cauliflower Wings
- Prep the cauliflower . Remove the florets from the cauliflower and chop the them into smaller pieces to resemble the size of the wings.
- Make the batter . In a bowl, whisk the flour, vegan milk and sea salt, ground black pepper and garlic powder to make the batter. Add more milk to thin, if needed.
- Coat the cauliflower . In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl and the cauliflower (for a dredging station). Toss the cauliflower in the batter mixture, using a spatula or spoon to coat them.
- Add the breadcrumbs . Transfer the cauliflower to the breadcrumbs (you can do this in two or three batches) to coat completely.
- Bake . Place the cauliflower onto the baking sheet, giving each wing space. Repeat until all of the wings are coated. Bake for 22 minutes. While wings are baking, whisk the sauce ingredients together.
- Finish . Toss the wings in the sauce, then using tongs or a spoon, return them to the baking sheet. Bake for 5 minutes. Remove, cool slightly and enjoy!
Tips for Success
- Don’t cut them too small . When cutting the cauliflower off of the stem, don’t make them too small. Think: hand held wing-like pieces! You can even leave a bit of stem on at the end to hold on to.
- Take a shortcut . You don’t have to dip each cauliflower wing in individually (like I used to in the past). Like in the video, you can just toss them all at once! It saves SO much time and energy (and you get to eat them faster).
- Swap in frozen cauliflower . Although it isn’t recommended, it is possible to use frozen florets if it’s all you have/can find. To do this, the florets have to be completely thawed. To ensure that they are completely dry, bake them at 350 ° F for 5-10 minutes. Pat dry after removing, then proceed with the recipe!
- Skip the cornstarch if needed . If you can’t have it, you can skip the cornstarch. But it does make the cauliflower extra crispy and crunchy by drawing out any excess liquid.
Serving Suggestions
These cauliflower wings pair well with my vegan ranch dressing . It’s the perfect way to cool some of that sweet heat. The wings also go great with chopped veggies, such as celery or carrots.
How to Store Leftovers
- Refrigerator : While cauliflower Buffalo wings are best eaten right away when crispy and warm, you can transfer leftovers to an airtight container and store in the refrigerator for up to 4 days. I don’t recommend freezing this recipe, as the cauliflower will be soggy.
- Reheat : Warm your leftovers in a 425ºF oven until heated through, or use the microwave.
More Vegan Cauliflower Recipes
- BBQ Cauliflower Wings
- Lemon Pepper Cauliflower Wings
- Crispy Cauliflower Tacos with Chipotle Crema
- Sticky Spicy Sesame Cauliflower Wings
- Butter Cauliflower
Ingredients
Cauliflower Wings
- 1 medium head of cauliflower , (if using a large head, you may need to double the batter and sauce quantities)
- ¾ cup flour , (all-purpose gluten free flour or regular all purpose flour)
- 3 tablespoons cornstarch
- ¾ cup vegan milk , (unsweetened) any kind works
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 cup panko breadcrumbs , (gluten-free breadcrumbs works too ) seasoned with sea salt and black pepper
Sauce
- ½ cup vinegar based hot sauce , such as Franks hot sauce, or any kind
- 1 tablespoon vegan butter
- 1 teaspoon garlic powder
- 2-3 tablespoons maple syrup
To Serve With: The Dip (Ranch Dressing)
- Cooling Ranch Dip
Instructions
Cauliflower Wings
- Preheat oven to 450°F/230° C.
- Prepare a baking sheet by lining it with a silicone baking sheet or greased foil (I highly recommend a silicone baking sheet).
- Using a knife, remove florets from the cauliflower (aka cut off the leaves and don’t use the most of the stems. You can leave a little piece on at the ends to hold on to). Chop the cauliflower into smaller pieces to resemble the size of the wings.
- In a separate bowl, whisk the flour, cornstarch, vegan milk, sea salt, ground black pepper and garlic powder in a bowl to make the batter. If the batter is too thick, feel free to thin it out with some more milk and vice versa. In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl.
- Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all. Transfer them to the breadcrumbs (you can do this in two or three batches) to coat completely, then place onto the baking sheet, giving each wing enough space. Repeat until all of the wings are coated.
- Bake for 22 minutes. Please ensure your oven is completely preheated and hot.
- While baking, prepare the ingredients for the sauce by whisking together.
- Remove from oven. Toss the wings in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs or a spoon, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.
- Remove from oven and serve immediately with a cool vegan ranch dressing (cooling agent is essential!). Enjoy!
Sweet Buffalo Sauce
- While the wings are baking, in a small pot over high heat, mix all the sauce ingredients. Bring to a boil and boil for 2 to 3 minutes, which helps to bring out more flavour notes of the ingredients. Remove from heat. Allow it to cool before putting it on the wings. Taste a little bit to decide if you need more sweetener to balance out the heat; if so, add a tablespoon at a time until your desired heat. Please note that especially depending on the hot sauce you use, these wings are HOT so take caution!
Notes
- Refrigerator : While cauliflower Buffalo wings are best eaten right away when crispy and warm, you can transfer leftovers to an airtight container and store in the refrigerator for up to 4 days. I don’t recommend freezing this recipe, as the cauliflower will be soggy.
- Reheat : Warm your leftovers in a 425ºF oven until heated through, or use the microwave.
These Buffalo Cauliflower Wings are perfect for game day snacks and appetizers, or any occasion! They’re crunchy and crispy on the outside, tender on the inside, with a sweet-and-spicy Buffalo sauce.
It’s that time of year (all year to be honest) where I profess my undying love for all things cauliflower. These cauliflower Buffalo wings have continued my love affair. While I will admit, there’s no shortage of vegan Buffalo wing recipes available on the internet, this one is a little different! It has a batter and panko coating for double the crispiness, and I add maple syrup to the Buffalo sauce for a little sweetness. Best Buffalo cauliflower wings EVER!
Why You’ll Love This Buffalo Cauliflower Wings Recipe
- Crispy, spicy wings, no chicken required . No real chicken required and no vegan chicken either! Using cauliflower is an easy swap to make Buffalo wings vegan.
- Baked in the oven . If you’re lucky enough to find vegan Buffalo cauliflower at a restaurant, it’s usually deep-fried, which can be a hassle to do at home. This recipe is baked in the oven, which makes it simple!
- Crowd-pleaser for a party . Make these for game day and watch them disappear. Even meat eaters will love cauliflower Buffalo wings!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cauliflower – If you use a large cauliflower, I recommend doubling the batter and sauce.
- Hot sauce – Frank’s red hot sauce is the classic for Buffalo wings.
- Vegan butter – Any vegan butter works, including this homemade vegan butter .
- Maple syrup – Adding maple syrup balances the spiciness of the hot sauce and adds a lovely sweetness.
- Flour and breadcrumbs – Regular or gluten free flour or breadcrumbs—the choice is up to you.
- Vegan milk – For the vegan milk, any kind will work. For a thick batter, might I suggest a creamier milk like soy milk or cashew milk?
How to Make Buffalo Cauliflower Wings
- Prep the cauliflower . Remove the florets from the cauliflower and chop the them into smaller pieces to resemble the size of the wings.
- Make the batter . In a bowl, whisk the flour, vegan milk and sea salt, ground black pepper and garlic powder to make the batter. Add more milk to thin, if needed.
- Coat the cauliflower . In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl and the cauliflower (for a dredging station). Toss the cauliflower in the batter mixture, using a spatula or spoon to coat them.
- Add the breadcrumbs . Transfer the cauliflower to the breadcrumbs (you can do this in two or three batches) to coat completely.
- Bake . Place the cauliflower onto the baking sheet, giving each wing space. Repeat until all of the wings are coated. Bake for 22 minutes. While wings are baking, whisk the sauce ingredients together.
- Finish . Toss the wings in the sauce, then using tongs or a spoon, return them to the baking sheet. Bake for 5 minutes. Remove, cool slightly and enjoy!
Tips for Success
- Don’t cut them too small . When cutting the cauliflower off of the stem, don’t make them too small. Think: hand held wing-like pieces! You can even leave a bit of stem on at the end to hold on to.
- Take a shortcut . You don’t have to dip each cauliflower wing in individually (like I used to in the past). Like in the video, you can just toss them all at once! It saves SO much time and energy (and you get to eat them faster).
- Swap in frozen cauliflower . Although it isn’t recommended, it is possible to use frozen florets if it’s all you have/can find. To do this, the florets have to be completely thawed. To ensure that they are completely dry, bake them at 350 ° F for 5-10 minutes. Pat dry after removing, then proceed with the recipe!
- Skip the cornstarch if needed . If you can’t have it, you can skip the cornstarch. But it does make the cauliflower extra crispy and crunchy by drawing out any excess liquid.
Serving Suggestions
These cauliflower wings pair well with my vegan ranch dressing . It’s the perfect way to cool some of that sweet heat. The wings also go great with chopped veggies, such as celery or carrots.
How to Store Leftovers
- Refrigerator : While cauliflower Buffalo wings are best eaten right away when crispy and warm, you can transfer leftovers to an airtight container and store in the refrigerator for up to 4 days. I don’t recommend freezing this recipe, as the cauliflower will be soggy.
- Reheat : Warm your leftovers in a 425ºF oven until heated through, or use the microwave.
More Vegan Cauliflower Recipes
- BBQ Cauliflower Wings
- Lemon Pepper Cauliflower Wings
- Crispy Cauliflower Tacos with Chipotle Crema
- Sticky Spicy Sesame Cauliflower Wings
- Butter Cauliflower
Ingredients
Cauliflower Wings
- 1 medium head of cauliflower , (if using a large head, you may need to double the batter and sauce quantities)
- ¾ cup flour , (all-purpose gluten free flour or regular all purpose flour)
- 3 tablespoons cornstarch
- ¾ cup vegan milk , (unsweetened) any kind works
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 cup panko breadcrumbs , (gluten-free breadcrumbs works too ) seasoned with sea salt and black pepper
Sauce
- ½ cup vinegar based hot sauce , such as Franks hot sauce, or any kind
- 1 tablespoon vegan butter
- 1 teaspoon garlic powder
- 2-3 tablespoons maple syrup
To Serve With: The Dip (Ranch Dressing)
- Cooling Ranch Dip
Instructions
Cauliflower Wings
- Preheat oven to 450°F/230° C.
- Prepare a baking sheet by lining it with a silicone baking sheet or greased foil (I highly recommend a silicone baking sheet).
- Using a knife, remove florets from the cauliflower (aka cut off the leaves and don’t use the most of the stems. You can leave a little piece on at the ends to hold on to). Chop the cauliflower into smaller pieces to resemble the size of the wings.
- In a separate bowl, whisk the flour, cornstarch, vegan milk, sea salt, ground black pepper and garlic powder in a bowl to make the batter. If the batter is too thick, feel free to thin it out with some more milk and vice versa. In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl.
- Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all. Transfer them to the breadcrumbs (you can do this in two or three batches) to coat completely, then place onto the baking sheet, giving each wing enough space. Repeat until all of the wings are coated.
- Bake for 22 minutes. Please ensure your oven is completely preheated and hot.
- While baking, prepare the ingredients for the sauce by whisking together.
- Remove from oven. Toss the wings in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs or a spoon, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.
- Remove from oven and serve immediately with a cool vegan ranch dressing (cooling agent is essential!). Enjoy!
Sweet Buffalo Sauce
- While the wings are baking, in a small pot over high heat, mix all the sauce ingredients. Bring to a boil and boil for 2 to 3 minutes, which helps to bring out more flavour notes of the ingredients. Remove from heat. Allow it to cool before putting it on the wings. Taste a little bit to decide if you need more sweetener to balance out the heat; if so, add a tablespoon at a time until your desired heat. Please note that especially depending on the hot sauce you use, these wings are HOT so take caution!
Notes
- Refrigerator : While cauliflower Buffalo wings are best eaten right away when crispy and warm, you can transfer leftovers to an airtight container and store in the refrigerator for up to 4 days. I don’t recommend freezing this recipe, as the cauliflower will be soggy.
- Reheat : Warm your leftovers in a 425ºF oven until heated through, or use the microwave.
Buffalo Cauliflower Wings
Ingredients
Cauliflower Wings
- 1 medium head of cauliflower (if using a large head, you may need to double the batter and sauce quantities)
- ¾ cup flour (all-purpose gluten free flour or regular all purpose flour)
- 3 tablespoons cornstarch
- ¾ cup vegan milk (unsweetened) any kind works
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 cup panko breadcrumbs (gluten-free breadcrumbs works too ) seasoned with sea salt and black pepper
Sauce
- ½ cup vinegar based hot sauce such as Franks hot sauce, or any kind
- 1 tablespoon vegan butter
- 1 teaspoon garlic powder
- 2-3 tablespoons maple syrup
To Serve With: The Dip (Ranch Dressing)
- Cooling Ranch Dip
Instructions
Cauliflower Wings
- Preheat oven to 450°F/230° C.
- Prepare a baking sheet by lining it with a silicone baking sheet or greased foil (I highly recommend a silicone baking sheet).
- Using a knife, remove florets from the cauliflower (aka cut off the leaves and don’t use the most of the stems. You can leave a little piece on at the ends to hold on to). Chop the cauliflower into smaller pieces to resemble the size of the wings.
- In a separate bowl, whisk the flour, cornstarch, vegan milk, sea salt, ground black pepper and garlic powder in a bowl to make the batter. If the batter is too thick, feel free to thin it out with some more milk and vice versa. In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl.
- Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all. Transfer them to the breadcrumbs (you can do this in two or three batches) to coat completely, then place onto the baking sheet, giving each wing enough space. Repeat until all of the wings are coated.
- Bake for 22 minutes. Please ensure your oven is completely preheated and hot.
- While baking, prepare the ingredients for the sauce by whisking together.
- Remove from oven. Toss the wings in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs or a spoon, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.
- Remove from oven and serve immediately with a cool vegan ranch dressing (cooling agent is essential!). Enjoy!
Sweet Buffalo Sauce
- While the wings are baking, in a small pot over high heat, mix all the sauce ingredients. Bring to a boil and boil for 2 to 3 minutes, which helps to bring out more flavour notes of the ingredients. Remove from heat. Allow it to cool before putting it on the wings. Taste a little bit to decide if you need more sweetener to balance out the heat; if so, add a tablespoon at a time until your desired heat. Please note that especially depending on the hot sauce you use, these wings are HOT so take caution!
Video
Notes
- Refrigerator : While cauliflower Buffalo wings are best eaten right away when crispy and warm, you can transfer leftovers to an airtight container and store in the refrigerator for up to 4 days. I don’t recommend freezing this recipe, as the cauliflower will be soggy.
- Reheat : Warm your leftovers in a 425ºF oven until heated through, or use the microwave.
Nutrition
Buffalo Cauliflower Wings https://jessicainthekitchen.com/vegan-cauliflower-buffalo-wings-gluten-free/ January 18, 2021
This Sweet and Sour Cauliflower Wings recipe is a twist on a popular takeout order! They’re crispy, crunchy and coated in a sweet and sour sauce with just a few ingredients. Learn how to make these in HALF the time!!
I first made this sauce 10 years ago during Jessiker Bakes days & have been trying to find every way that I can use it since then (hello sweet and sour tofu !). 10 years later (and after a little tweaking) I’m so happy to add this to one of my favourite veggies, cauliflower!
This sweet and sour cauliflower wings recipe hits all the notes. Tangy, sweet and savoury. If the 100+ 5-star reviews on my sweet and sour tofu is any indication, you’ll love this version, especially if you can’t eat tofu. It’s definitely another great addition to your game-day options, or for a great vegan dinner recipe.
Notes on Ingredients
This recipe calls for standard dredging and will be absolutely easy for all cooking levels.
Cauliflower: If you’re using a large cauliflower head instead of medium, definitely double it! It’s hard for me to guess the size of yours, so size up your ingredients accordingly!
Sweet and Sour Sauce: Using ingredients that you enjoy are important. I prefer the subtle taste of rice wine vinegar but white vinegar works well too.
Flour, breadcrumbs: these work perfectly any version of these ingredients! Regular or gluten free flour or breadcrumbs – the choice is up to you.
Vegan milk: For the vegan milk, any kind will work. If you want the best battering result, might I suggest a thicker one like soy milk or cashew milk?
Seasonings: There is a lot of flavour in the sauce so basic seasonings like garlic powder, black pepper and sea salt go a long way.
How to make Sweet and Sour Cauliflower Wings (Step by Step)
Here are some step by step instructions on how to make this sweet and sour cauliflower wings recipe.
Using a knife, remove florets from the cauliflower (aka cut off the leaves and don’t use the stems). Chop the cauliflower into smaller pieces to resemble the size of the wings.
In a bowl, whisk the flour, vegan milk and sea salt, ground black pepper and garlic powder in a bowl to make the batter. If the batter is too thick, feel free to thin it out with some more milk and vice versa.
In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl and the cauliflower (for a dredging station). Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all.
Transfer them to the breadcrumbs (you can do this in two or three batches) to coat completely.
Then place onto the baking sheet, giving each wing enough space. Repeat until all of the wings are coated. Bake for 22 minutes.
While baking, prepare the ingredients for the sauce by heating & whisking together. Allow it to cool while the wings finish cooking.
Remove from oven. Toss the wings in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs or a spoon, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.
Remove from oven, and garnish with sesame seeds and chopped scallions. Eat immediately – enjoy!
When you’re cutting the cauliflower off of the stem, don’t make them too small. Think: hand held wing-like pieces!
BTW, and it’s a big “by the way”, I completely hacked my own recipe! You don’t have to dip each cauliflower wing in individually (like I used to in the past). Like in the video, you can just toss them all at once! It saves SO much time and energy (and you get to eat them faster!)!
When making your sauce, ensure that you actually simmer it for the full 5 minutes so that the sauce reaches the perfect viscosity. A thick sauce is preferred over a thin one.
The sauce only takes a short time to prepare. Starting it early in the baking process allows the sauce to cool and ensures the wings stay crispy (so you’re not pouring piping hot sauce over crispy wings and losing the crispiness).
Serving Suggestions for Sweet and Sour Cauliflower Wings
Keeping it simple is key with the combination of flavours in this dish. So one of the best pairings for it is white rice.
If simple isn’t your thing using you can try these 15 Minute Sesame Noodles . It also pairs really well.
More Vegan Game Day Snacks
As game day approaches, these cauliflower wings are must on the table. It works as a stand-alone or a treat to pass around to the family. The best part is that these cauliflower wings work perfectly with the other “wings” I have on the blog.
You can make a platter with your family by adding the following:
- BBQ Cauliflower Wings
- Lemon Pepper Cauliflower Wings
- Crispy Cauliflower Tacos with Chipotle Crema
- Sticky Spicy Sesame Cauliflower Wings
- Bang Bang Cauliflower Wings
To find even more me approved cauliflower wings to mix and match, you can look through all my cauliflower recipes!
Ingredients
- 1 medium head cauliflower , if using a large head, you may need to double the batter and sauce quantities
- ¾ cup flour , all-purpose gluten-free flour or regular all purpose flour works
- 3 tablespoons cornstarch
- ¾ cup unsweetened vegan milk , any kind works
- ¼ teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 cup panko breadcrumbs , seasoned with salt & pepper (use gluten free if needed)
Sweet and Sour Sauce
- ½ cup sugar , I use cane sugar, you can use brown or any granulated kind (meaning not a liquid sugar)
- ¼ cup ketchup
- ¼ cup vinegar , preferably rice or white
- ¼ cup water
- 1 tablespoon soy sauce , gluten free if needed, or liquid aminos or tamari
- 1 teaspoon garlic powder
- 2 teaspoons cornstarch + 2 teaspoons water stirred together
- ½ tablespoon sesame seeds , for garnish
- Chopped Scallion , for garnish
Instructions
Cauliflower Wings
- Preheat oven to 450°F/230°C.
- Prepare a baking sheet by lining it with a silicone baking sheet or greased foil. Using a knife, remove florets from the cauliflower (aka cut off the leaves and don’t use the stems). Chop the cauliflower into smaller pieces to resemble the size of the wings.
- In a separate bowl, whisk the gluten-free flour, cornstarch, almond milk, sea salt, ground black pepper and garlic powder in a bowl to make the batter. If the batter is too thick, feel free to thin it out with some more milk and vice versa. In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl.
- Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all. Transfer them to the breadcrumbs (you can do this in two or three batches) to coat completely, then place onto the baking sheet, giving each wing enough space. Repeat until all of the wings are coated.
- Bake for 22 minutes. Please ensure your oven is completely preheated and hot.
- While baking, prepare the ingredients for the sauce by heating & whisking together.
- Remove from oven. Toss the wings in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs or a spoon, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.
- Remove from oven, and garnish with sesame seeds and chopped scallions. Eat immediately – enjoy!
Sweet and Sour Sauce
- In a pan over medium high heat, whisk together the sugar, ketchup, vinegar, water, soy sauce, garlic powder and the cornstarch slurry for the sweet and sour sauce and stir together until fully combined and cornstarch slurry is dissolved.
- Bring to a slight boil, then reduce to a simmer for about 5 minutes until the sauce has thickened up. Taste test and add more sugar or soy sauce if you desire. Whisk frequently so the cornstarch doesn’t thicken up in spots but instead mixes evenly throughout the sauce. If you’d like the sauce thicker, add more cornstarch, one teaspoon (+ a teaspoon of water) at a time. Remove from heat until needed.
