Description
These easy Buffalo Cauliflower Wings are a perfect crowd-pleasing appetizer for game day or any occasion. Made with under 10 ingredients, these baked cauliflower wings offer a healthier alternative to traditional buffalo wings with a crispy, flavorful coating and spicy buffalo sauce.
Ingredients
Scale
Cauliflower Wings
- 1 head of cauliflower, cut into florets
- 3/4 cup flour
- 1 teaspoon ground paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 3/4 cup buttermilk
Buffalo Sauce
- 2 tablespoons butter, melted
- 1/3 cup Buffalo Sauce (we used Frank's!)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper. Set them aside to get ready for the cauliflower.
- Make Batter: In a large bowl, combine flour, ground paprika, onion powder, garlic powder, and salt. Stir in the buttermilk until the mixture forms a thick batter.
- Coat Cauliflower: Add the cauliflower florets into the batter and toss to coat each piece evenly. Arrange the coated florets spaced apart on the prepared baking sheets to allow air circulation for crispiness.
- Bake First Side: Place the baking sheets in the oven and bake the cauliflower for 20 minutes.
- Flip and Bake Other Side: Remove the trays from the oven, flip each cauliflower piece to the other side, then bake for another 20 minutes to ensure even cooking and crispiness.
- Prepare Buffalo Sauce: While baking, whisk melted butter and Buffalo sauce together in a bowl until well combined.
- Toss Cauliflower in Sauce: Once the cauliflower wings are baked and crispy, immediately transfer them to the bowl with the buffalo sauce. Toss gently until each floret is coated evenly.
- Serve: Serve your buffalo cauliflower wings hot as a delicious appetizer or snack and enjoy!
Notes
- If you don’t have buttermilk, make your own by adding 1 tablespoon apple cider vinegar or lemon juice to 3/4 cup milk (dairy or plant-based), let stand 5 minutes, then use.
- For a vegan version, substitute plant-based buttermilk and replace butter with coconut oil or vegan butter.
- For gluten free, swap all-purpose flour with gluten-free flour.
- Space cauliflower pieces properly on the parchment paper to ensure crispiness on all sides.
Nutrition
- Serving Size: 1 small serving
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 15 mg
