Ingredients

For the Cauliflower Wings:

  • 1 medium head of cauliflower (about 4–5 cups of florets)
  • 1 cup all-purpose flour (or gluten-free flour for GF option)
  • 1 cup unsweetened plant-based milk (e.g., almond, soy, or oat milk)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup panko breadcrumbs (or gluten-free breadcrumbs for GF option)

For the Buffalo Sauce:

  • 1/2 cup hot sauce (e.g., Frank’s RedHot)
  • 1/4 cup vegan butter, melted
  • 1 tbsp maple syrup or agave nectar
  • 1 tsp apple cider vinegar
  • 1/2 tsp garlic powder

For Serving (Optional):

  • Vegan ranch dressing or dip
  • Celery sticks
  • Carrot sticks

Equipment

  • Large mixing bowl
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Small saucepan or microwave-safe bowl
  • Tongs or spatula

Instructions

  1. Preheat Oven: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Prepare Cauliflower: Wash and cut the cauliflower into bite-sized florets, removing any tough stems.
  3. Make Batter: In a large mixing bowl, whisk together the flour, plant-based milk, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
  4. Coat Cauliflower: Dip each cauliflower floret into the batter, shaking off excess. Then, roll in panko breadcrumbs to coat evenly. Place the coated florets on the prepared baking sheet, ensuring they don’t touch.
  5. Bake: Bake for 20–25 minutes, flipping halfway through, until the cauliflower is golden and crispy.
  6. Prepare Buffalo Sauce: In a small saucepan over low heat (or in a microwave-safe bowl), combine the hot sauce, melted vegan butter, maple syrup, apple cider vinegar, and garlic powder. Stir until fully combined and warmed through.
  7. Toss in Sauce: Once baked, transfer the cauliflower florets to a large bowl. Pour the buffalo sauce over them and toss gently to coat evenly.
  8. Bake Again (Optional): For extra crispiness, place the sauced cauliflower back on the baking sheet and bake for an additional 5–7 minutes.
  9. Serve: Serve immediately with vegan ranch dressing, celery sticks, and carrot sticks on the side.

Tips

  • Adjust Spice Level: For milder wings, reduce the hot sauce to 1/3 cup and add 2 tbsp of plant-based milk to the buffalo sauce.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 400°F (200°C) for 10 minutes to restore crispiness.
  • Make Ahead: Prepare the batter and sauce in advance and store separately in the fridge for up to 2 days.

Nutritional Information (Per Serving, Approx.)

  • Servings: 4
  • Calories: 220 kcal
  • Protein: 6g
  • Fat: 8g
  • Carbohydrates: 32g
  • Fiber: 4g

Enjoy your spicy, vegan buffalo cauliflower wings!