Description
These baked buffalo cauliflower wings are a delicious and healthy appetizer that's perfect for game day or any snack craving. Made with simple ingredients and coated in a flavorful buffalo sauce, they offer a crispy, tangy bite while being vegetarian and adaptable for vegan and gluten free diets.
Ingredients
Scale
Cauliflower Wings
- 1 head of cauliflower, cut into florets
- 3/4 cup all-purpose flour
- 1 teaspoon ground paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 3/4 cup buttermilk
Buffalo Sauce Coating
- 2 tablespoons butter, melted
- 1/3 cup Buffalo sauce (such as Frank's RedHot)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F and line two baking sheets with parchment paper to prevent sticking and promote even cooking.
- Make the Batter: In a large bowl, combine the flour, ground paprika, onion powder, garlic powder, and salt. Stir in the buttermilk until the mixture forms a thick batter.
- Coat Cauliflower Florets: Add the cauliflower florets to the batter, tossing to coat each piece thoroughly. Place the coated florets on the prepared baking sheets, spacing them out to allow air circulation for crispiness.
- Bake the Cauliflower: Bake the florets for 20 minutes, then carefully flip them to the other side and bake for an additional 20 minutes until golden and crispy.
- Prepare Buffalo Sauce: While the cauliflower is baking, whisk together the melted butter and buffalo sauce in a bowl until well combined.
- Toss Cauliflower in Sauce: Once the cauliflower is done baking, transfer the hot florets to the bowl with the buffalo sauce. Toss to evenly coat each piece in the sauce.
- Serve and Enjoy: Serve immediately as a tasty appetizer or snack and enjoy the spicy, crispy buffalo cauliflower wings!
Notes
- If you don’t have buttermilk, make your own by adding 1 tablespoon of apple cider vinegar or lemon juice to 3/4 cup of milk (dairy or plant-based). Let it sit for 5 minutes to thicken before using.
- To make vegan buffalo cauliflower wings, substitute buttermilk with plant-based buttermilk and replace butter with coconut oil or vegan butter.
- For a gluten-free version, swap all-purpose flour with a gluten-free flour blend.
- Ensure you space the cauliflower pieces well on the baking sheets to allow them to crisp up on all sides.
Nutrition
- Serving Size: 1 small serving
- Calories: 160 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 15 mg
