Description
These Vegan Buffalo Cauliflower Wings are crispy, spicy, and tangy—everything you love about buffalo wings, but made with cauliflower for a lighter, plant-based alternative. Coated in a flavorful batter and tossed in a zesty buffalo sauce, these wings are perfect for vegans and anyone looking for a healthier, yet indulgent snack.
Ingredients
For the cauliflower wings:
- 1 medium head of cauliflower, cut into florets
- 1 cup all-purpose flour (or chickpea flour for a gluten-free version)
- 1/2 cup unsweetened plant-based milk (almond, soy, or oat)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
For the buffalo sauce:
- 1/2 cup hot sauce (such as Frank’s RedHot or your favorite brand)
- 1/4 cup vegan butter, melted
- 1 teaspoon maple syrup or agave (optional, for a slight sweetness)
- 1 teaspoon apple cider vinegar (optional, for tang)
Instructions
-
Preheat the Oven:
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper or a silicone baking mat for easy cleanup. -
Prepare the Cauliflower:
Cut the cauliflower into bite-sized florets. Make sure the pieces are all about the same size for even cooking. -
Make the Batter:
In a large mixing bowl, whisk together the flour, plant-based milk, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper (if using). The batter should be thick enough to coat the cauliflower, but still pourable. If it’s too thick, add a little more milk to thin it out. -
Coat the Cauliflower:
Dip each cauliflower floret into the batter, making sure to coat it completely. Shake off any excess batter before placing the floret on the prepared baking sheet. Continue until all the cauliflower is coated. -
Bake the Cauliflower:
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the cauliflower is golden brown and crispy on the edges. -
Prepare the Buffalo Sauce:
While the cauliflower is baking, prepare the buffalo sauce by whisking together the hot sauce, melted vegan butter, maple syrup, and apple cider vinegar in a small bowl. Adjust the sweetness and tanginess to your taste. -
Toss the Cauliflower in Sauce:
Once the cauliflower is done, remove it from the oven and carefully toss the florets in the buffalo sauce until well-coated. You can use a large bowl or simply toss them in the baking sheet with the sauce. -
Return to the Oven:
After tossing the cauliflower in the sauce, return it to the oven and bake for an additional 5-7 minutes to allow the sauce to set and the cauliflower to get even crispier. -
Serve:
Serve the vegan buffalo cauliflower wings with your favorite dipping sauce, such as vegan ranch or blue cheese dressing. Garnish with fresh parsley or cilantro if desired.
Notes
- To make these buffalo cauliflower wings gluten-free, use chickpea flour or a gluten-free all-purpose flour blend.
- For extra crispy wings, you can air fry them instead of baking. Cook them at 400°F (200°C) for about 15-20 minutes, flipping halfway through.
- Adjust the level of heat by adding more or less cayenne pepper to the batter, or using a milder hot sauce.
- These wings are best served immediately, but you can store any leftovers in an airtight container in the fridge for 1-2 days. Reheat in the oven to retain their crispiness.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
Nutrition
- Serving Size: 1/4 of the recipe (about 5-6 pieces)
- Calories: 180
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0g