Description
These Vegan Buffalo Cauliflower Wings are a delicious, plant-based alternative to traditional buffalo wings. Crispy on the outside and tender on the inside, they’re coated in a flavorful buffalo sauce made with hot sauce and melted vegan butter. Perfect as a snack, appetizer, or party food, they bring all the spicy, tangy, and savory elements you crave in a compassionate, dairy-free, and gluten-free friendly way.
Ingredients
Scale
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)
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 to ensure easy cleanup and prevent sticking.
- Prepare the Cauliflower: Cut the cauliflower into bite-sized florets, making sure they are roughly the same size to allow for even cooking throughout.
- Make the Batter: In a large mixing bowl, whisk together the flour, plant-based milk, garlic powder, onion powder, paprika, salt, black pepper, and optional cayenne pepper. The batter should be thick enough to coat the cauliflower well but still pourable; add a little more milk if needed to adjust the consistency.
- Coat the Cauliflower: Dip each cauliflower floret into the batter, fully coating it. Shake off any excess batter before placing the florets onto the prepared baking sheet. Repeat until all florets are coated.
- Bake the Cauliflower: Bake the coated cauliflower in the preheated oven for 20-25 minutes. Flip the florets halfway through baking to ensure they brown and crisp evenly on all sides.
- Prepare the Buffalo Sauce: While the cauliflower bakes, whisk together the hot sauce, melted vegan butter, maple syrup (if using), and apple cider vinegar (if using) in a small bowl. Adjust the sweetness and tanginess to your preference.
- Toss the Cauliflower in Sauce: Once the initial baking is complete, remove the cauliflower from the oven. Carefully toss the florets in the buffalo sauce until each piece is well coated. Use a large bowl or toss directly on the baking sheet if preferred.
- Return to the Oven: Return the sauced cauliflower to the oven and bake for an additional 5-7 minutes. This step helps the sauce set and creates an even crispier coating.
- Serve: Serve the vegan buffalo cauliflower wings hot, accompanied by your favorite dipping sauce such as vegan ranch or vegan blue cheese dressing. Garnish with fresh parsley or cilantro for a fresh touch.
Notes
- For a gluten-free version, substitute all-purpose flour with chickpea flour.
- If you prefer a milder flavor, omit the cayenne pepper from the batter.
- Make sure the cauliflower florets are similar sizes for even cooking.
- Use parchment paper or a silicone mat to prevent sticking and ease cleanup.
- Adjust the amount of maple syrup and vinegar in the sauce to match your preferred sweetness and tanginess levels.
- Serve immediately for best crispiness but leftovers can be reheated in the oven to maintain texture.
