Battered cauliflower baked until tender with crisp edges, then brushed with Buffalo sauce. Serve with ranch or blue cheese dressing for dipping.
Leave room for crisp edges
Use two pans, drain excess batter and turn the florets carefully. Brush with sauce before the final bake, then finish with a little more to taste.
Buffalo Cauliflower Wings
Battered cauliflower baked until tender with crisp edges, then brushed with Buffalo sauce. Serve with ranch or blue cheese dressing for dipping.
Ingredients
⅔ Cup All-Purpose Flour Leveled- ¼ Cup Cornstarch
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Paprika
- ½ tsp Sea Salt
- ¾ Cup water
- 1 cauliflower about 2 pounds, cut into large wing-sized florets
- prepared Buffalo wing sauce for brushing before the final bake and again to serve
- ranch or blue cheese dressing for dipping, optional
Equipment
1 Large mixing bowl (for coating the cauliflower in batter and tossing with sauce.)
1 Small bowl (for preparing the batter or buffalo sauce separately.)
1 Whisk or fork (to mix batter ingredients until smooth.)
1 Measuring cups & spoons ( for accuracy in flour, spices, and liquids.)
1 Cutting board (for chopping cauliflower into florets.)
1 Sharp chef’s knife (to cut through the cauliflower cleanly and safely)
1 Tongs ( for flipping the wings or tossing them in sauce without breaking them.)
Instructions
- Heat the oven to 450°F. Line two large baking sheets with parchment rated for that temperature, following its package directions. Cut the cauliflower into large, evenly sized florets and pat dry.
- Whisk the flour, cornstarch, garlic powder, onion powder, paprika and salt in a large bowl. Add the water and whisk until smooth. Stir in the cauliflower until coated.⅔ Cup All-Purpose Flour, ¼ Cup Cornstarch, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Paprika, ½ tsp Sea Salt, ¾ Cup water
- Lift out each floret, letting excess batter drip back into the bowl. Arrange in a single layer with space between pieces. Bake 10 minutes, carefully turn with a spatula and swap the pans between racks. Bake 10 minutes more.1 cauliflower
- Brush the florets with Buffalo sauce. Bake another 12–15 minutes, until the cauliflower is tender and the coating is browned and crisp at the edges. Watch closely near the end.
- Let cool briefly, then brush with a little more Buffalo sauce to taste. Serve promptly with ranch or blue cheese dressing if desired.
Notes
Use large florets so the cauliflower does not overcook before the coating sets. Leave space on both pans and let excess batter drip off before baking. Serve soon after baking for the best texture. Choose the heat level of your prepared Buffalo sauce to suit your taste. Check sauce and dressing labels if you need to avoid dairy or other allergens. No air-fryer or flour-substitution method has been verified for this version.
Tried this recipe?
Let us know how it was!Adapted from Love and Lemons’ Buffalo Cauliflower Wings.