Vegan Cauliflower Buffalo Wings
These Vegan Cauliflower Buffalo Wings are simply amazing! Amelia doesn’t like cauliflower, but she loves these and constantly asks me to make them.
The cauliflower absorbs the flavor of the batter and wing sauce, and it has the consistency of chicken so it’s almost like the real thing without bones. The only downside is it takes a bit of time to prepare and one batch doesn’t last too long (because they’re so d**n delicious).
We prefer thicker wing sauce that we found at Whole Foods, but Frank’s Red Hot is what most people are used to so you might prefer that. Frank’s is a little thinner so the cauliflower might be a little soggy if you use too much. You can also thicken it up with 1 tsp of cornstarch.
The Vegan Ranch Dressing is the perfect dipping sauce for these Vegan Cauliflower Buffalo Wings. Prepare the dressing while the wings are cooking.
Vegan Cauliflower Buffalo Wings Instructional Video
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
| Servings | Prep Time |
| 4 servings | 15 minutes |
| Cook Time |
| 50 minutes |
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These Vegan Cauliflower Buffalo Wings taste like regular chicken wings. The cauliflower absorbs the sauce so you get the same texture & flavor w/o chicken.
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- 4 cups cauliflower chopped into florets (1 head)
- 1/2 cup unsweetened almond milk or other non-dairy milk
- 1/2 cup water
- 3/4 cup flour or gluten-free flour
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cumin
- 1 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup wing sauce Frank's Red Hot Sauce or your favorite wing sauce
- 1 tsp corn starch (optional)
- 4 servings ranch dipping sauce
- Preheat oven to 450 degrees.
- Wash and cut cauliflower head into florets.
- Mix the cauliflower ingredients in a large mixing bowl. The batter should be smooth and creamy so it sticks to the cauliflower. DO NOT add the wing sauce. That's prepared separately.
- Cover a baking sheet with parchment paper. Parchment paper is a must or the florets will stick to the baking sheet and you'll pull off the batter when you remove them.
- Dip each cauliflower floret into the mixture and coat evenly. Tap off extra batter. Place each one on the parchment lined baking sheet evenly spaced.
- Cook for 15 minutes.
- Now is a good time to prepare the Vegan Ranch Dipping Sauce so it has time to refrigerate and thicken.
- Rotate the florets and then cook for another 15 minutes until golden brown.
- Add the wing sauce of your choice to a small saucepan. If you're using Frank's Red Hot Sauce or a sauce that's thin, whisk in 1 tsp of cornstarch to thicken up the sauce if desired.
- Bring wing sauce to a simmer. Immediately remove from heat and set aside.
- Remove the cauliflower florets from the oven when they're golden brown and place in a large mixing bowl. Save the parchment paper and baking sheet.
- Pour the wing sauce over the cauliflower florets and toss to coat evenly.
- Using a ladle or tongs, place each floret on the same parchment lined baking sheet again and spread evenly.
- Cook the wing sauce covered florets in the oven for 15 minutes and then rotate to cook evenly. Cook for another 15 minutes.
- Serve with Vegan Ranch Dressing for dipping.
Serving size is about 1 cup of florets and 2 tablespoons of ranch dipping sauce.
Inspired by Hot for Food.
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