Description
This easy Buffalo Cauliflower Wings recipe offers a delicious and healthy alternative to traditional wings, perfect for game day or any appetizer craving. Featuring baked cauliflower florets coated in a flavorful spiced batter and tossed in classic buffalo sauce, this recipe uses under 10 ingredients and combines crispy texture with spicy tang.
Ingredients
Scale
Cauliflower Wings
- 1 head 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
- 2 tablespoons butter, melted
- 1/3 cup Buffalo sauce (Frank’s recommended)
Instructions
- Preheat Oven: Preheat the oven to 375°F and line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Prepare Batter: In a large bowl, mix together the all-purpose flour, ground paprika, onion powder, garlic powder, and salt. Add the buttermilk and stir until a thick batter forms.
- Coat Cauliflower: Add the cauliflower florets to the batter, ensuring each piece is evenly coated with the thick mixture.
- Arrange on Baking Sheets: Place the coated cauliflower pieces on the parchment-lined baking sheets, spacing them out to allow air circulation for crispiness.
- Bake First Side: Bake the cauliflower in the preheated oven for 20 minutes.
- Flip and Bake Second Side: Carefully flip each cauliflower piece to the other side and bake for an additional 20 minutes to ensure an even and thorough bake.
- Make Buffalo Sauce: While the cauliflower bakes, whisk together the melted butter and buffalo sauce in a bowl until well combined.
- Toss Cauliflower in Sauce: Once baked, transfer the cauliflower florets into the bowl with buffalo sauce and toss gently to coat each piece thoroughly.
- Serve and Enjoy: Serve the buffalo cauliflower wings immediately while hot for the best flavor and texture.
Notes
- To substitute buttermilk, combine 3/4 cup milk (dairy or plant-based) with 1 tablespoon apple cider vinegar or lemon juice; let sit for 5 minutes before using.
- For a vegan version, use plant-based buttermilk and replace butter with coconut oil or vegan butter.
- To make this recipe gluten free, swap all-purpose flour with your preferred gluten free flour.
- Ensure cauliflower pieces are spaced well apart on the baking sheets for maximum crispiness on all sides.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 15 mg
