These Buffalo cauliflower wings are baked, not fried and also gluten-free. They’re so easy to make and a super healthy snack, appetizer or side.
I shared a pictured of these gorgeous Buffalo cauliflower wings on Instagram last Wednesday and here it is the recipe. It was love at first taste, I’m so obsessed with them!
Although we’re in love with our Buffalo tofu wings, we wanted to make a new recipe using homemade Buffalo wing sauce because store-bought sauces are usually made with preservatives, additives and other unhealthy ingredients. I’ve also seen cauliflower wings on Youtube and other vegan blogs and I needed to give this recipe a try. Tofu is one of my favorite foods in the whole world, but I must admit I prefer cauliflower than tofu wings.
This is a great snack or appetizer recipe, but I prefer to enjoy my wings in a burrito. Roll out a large tortilla, add some cauliflower wings and your favorite veggies, roll up, cook your burrito and serve with some simple vegan ranch dressing, it’s the bomb!
If you like these Buffalo cauliflower wings, check out these cauliflower recipes: vegan pasta Alfredo, cauliflower pizza crust (vegan and gluten-free), creamy vegan cauliflower soup, how to make cauliflower rice and cauliflower rice risotto.
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
- 1 head of cauliflower
For the batter:
- 1 cup plant milk, I used soy milk (250 ml)
- 3/4 cup flour (120 g), use gluten-free if needed
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp paprika
- 1/8 tsp ground black pepper
For the Buffalo wings sauce:
- 1/2 cup water (125 ml)
- 1/4 cup apple cider vinegar (4 tbsp)
- 1/4 cup tomato paste (4 tbsp)
- 2 tbsp tamari or soy sauce
- 2 tbsp tahini
- 2 tsp paprika
- 2 tsp garlic powder
- 1/2 tsp cayenne powder
- Preheat the oven to 450ºF or 230ºC.
- Wash and cut the cauliflower head into bite sized pieces or florets.
- Mix the batter ingredients in a bowl until well combined.
- Dip each floret into the batter and coat evenly. Shake off excess and place on a parchment lined baking sheet.
- Bake for 20 minutes, flipping the florets over half way through.
- To make the Buffalo wings sauce you can mix all the ingredients in a bowl or add them to a blender and blend until smooth. Then pour the sauce into a mixing bowl. I prefer to blend them, but it’s up to you.
- Toss the baked florets in the sauce, 1 or 2 pieces at a time. Shake off excess and place back on the baking sheet.
- Bake for another 20 minutes or until golden brown, flipping the florets over half way through.
- Serve with our vegan ranch dressing and some chopped chives on top (optional).
- Keep the Buffalo cauliflower wings in a sealed container in the fridge for up to 5 days.
- Feel free to use store-bought Buffalo wings sauce or mix hot sauce with some tahini.
- Use any type of vinegar you want, salt instead of tamari or soy sauce (although you should add 2 tbsp of water as well), extra virgin olive oil or any other oil instead of the tahini (you may need to add less water) or any spices you like.
- The sauce is pretty spicy, so add about 1/8 tsp cayenne powder first, taste it and add more if needed.
- If you don’t like cauliflower, you should give this recipe a try anyways, but you can also use tofu instead (the baking time may vary).
- Serving Size: 1/8 of the recipe
- Calories: 137
- Sugar: 5.4
- Sodium: 460 mg
- Fat: 3.2 g
- Saturated Fat: 0.5 g
- Carbohydrates: 22.9 g
- Fiber: 4.6 g
- Protein: 5.9 g