These healthy cauliflower buffalo wings deliver all the bold, spicy flavor of classic wings in a lighter, plant-based form. Battered and baked until crisp, then tossed in a tangy buffalo glaze, the cauliflower becomes tender on the inside with just the right amount of crunch on the outside.
Perfect for game day, appetizers, or a fun weeknight dinner, this recipe proves that comfort food can be both satisfying and wholesome. Serve them fresh from the oven with a cooling dip for the ultimate sweet-and-spicy contrast that keeps everyone reaching for more.
Ingredients
- 1 large head cauliflower, cut into florets (about 4 cups)
Batter
- 1 cup all-purpose flour
- ¾ teaspoon chili powder or paprika
- 1 teaspoon ground cumin
- 2 teaspoons garlic powder
- ¾ teaspoon onion powder
- Salt and black pepper, to taste
- 1 cup water (add more as needed)
Buffalo Glaze
- 1 cup buffalo hot sauce
- 3 tablespoons olive oil
- 1 tablespoon honey or maple syrup
Directions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
- Wash the cauliflower and cut it into bite-sized florets.
- In a medium bowl, whisk together all batter ingredients until smooth. The batter should be thick enough to coat the florets without dripping excessively. Add additional water if needed.
- Dip each cauliflower floret into the batter, allowing excess to drip off, then place on the prepared baking sheet in a single layer.
- Bake for 18–20 minutes, flipping the florets halfway through, until the cauliflower is tender and lightly crisp.
- While the cauliflower bakes, prepare the buffalo glaze by whisking together the hot sauce, olive oil, and honey or maple syrup.
- Remove the cauliflower from the oven and toss the florets in the buffalo glaze until evenly coated.
- Return the coated florets to the baking sheet and bake for an additional 15–20 minutes, or until crispy and caramelized around the edges.
- Serve warm with your favorite ranch or dairy-free dipping sauce.
Based on recipe found on sandhyahariharan.co.uk