Look no further… game day and movie night just got way healthier, and equally delicious. These buffalo cauliflower “wings” are a finger-licking-fantastic alternative to boneless buffalo chicken, especially if you want to add a delectable way to enjoy your veggies!
You don’t have to be vegetarian to immensely enjoy these either. These little bites have become so frequently requested, that we’ve begun to make them more than our traditional buffalo chicken wings!
Yep, they’re really that good….
Consider serving alongside a blue cheese dressing, or do what we do and add an equal amount of vegan mayonnaise and Greek yogurt together along with a generous amount of dill, mix well, and dip!
I like to serve these buffalo cauliflower “wings” with lime wedges too, for those who want to add an extra squeeze of flavor in their dip.
Have fun and let me know if you give this a go!
Show me your creation!
If you give this dish a try, don’t forget to share it with me on Instagram, I’d love to see! Make sure to tag me @chasingtheseasons so I don’t miss it!
Disclosure: As a way of supporting Chasing the Seasons, I may receive monetary compensation for my endorsement, recommendation, and/or link to any product(s). That support allows me to continue to share my recipes with you. I only recommend products that I love and/or personally use or are similar to the products I use – all at no additional cost to you. I sincerely appreciate all the love that has been given to this little blog of mine. Thank you.
Ingredients
- 1 medium head of cauliflower, cut into florets
- 1 cup fine Italian-seasoned bread crumbs more as needed
- 3/4 cup of unbleached, all-purpose flour
- 2 tsp garlic powder
- 2 tsp paprika
- 3/4 cup milk (flax seed or almond milk will work very well, too)
- 1/4 cup water
- Kosher salt to taste
- freshly ground black pepper to taste
- 1 cup Frank’s Red Hot Sauce
- 1 cup olive oil* see notes
Instructions
- Preheat the oven to 350 F (177 C). Line a baking sheet with parchment paper or a silicone mat and set aside.
- In a medium bowl, add the breadcrumbs and set aside.
- In a separate medium bowl, prepare the batter by combining the flour, garlic powder, and paprika. Stir in the milk and water and season with salt and pepper, mix well to combine. Working in small batches, dip the cauliflower florets into the batter and coat evenly. Lightly shake off any excess batter and roll the florets into the breadcrumbs. Arrange each breaded floret in a single layer on the prepared baking sheet.
- Bake in the preheated oven for 25 minutes.
- In the meantime, prepare the buffalo sauce. Combine the hot sauce and the olive oil in a medium bowl.* Note that the two ingredients will likely want to separate a bit, using a whisk will help the mixture to emulsify. Let it sit at room temperature while the cauliflower cooks, noting that another quick whisk will likely be necessary before adding the cauliflower.
- Working in small batches, add the cauliflower to the hot sauce, tossing well to evenly coat – Tip: use two spoons to help roll and coat the cauliflower and a slotted spoon to remove, lightly shaking off any excess. Discard any unused sauce.
- Add the cauliflower back to the baking sheet to cook for another 20 minutes. For best results, set the cooked cauliflower “wings” onto a paper towel-lined plate to absorb any excess oil before serving.
- Serve hot or at room temperature.
- Options for a dipping sauce referenced below.
Notes
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These were fantastic! Equally good at room temperature. Thanks for sharing!
I’m so happy you liked it! A family favorite of ours. Thanks for letting me know how they turned out, much appreciated! 🙂