Vegan Cauliflower Buffalo Wings
Crispy, saucy, and genuinely addictive, these baked cauliflower bites deliver everything you love about classic buffalo wings — the heat, the tang, the sticky caramelized coating — without a single animal product in sight. The trick is a double bake: first to set the spiced flour-and-plant-milk batter until golden, then again after a generous toss in the buffalo sauce so the edges get deeply caramelized and irresistibly crisp. That sauce is a simple stovetop blend of hot sauce, melted vegan butter, and a touch of maple syrup, which rounds out the heat with just enough sweetness to keep things balanced. Smoked paprika, garlic powder, and onion powder in the batter mean every single floret is seasoned all the way through, not just on the surface. The recipe makes four servings, so it's perfect for game day snacking, a casual weeknight dinner, or a crowd-pleasing appetizer that nobody will believe is entirely plant-based. Serve them straight from the oven with celery sticks and vegan ranch for the full experience — they don't stay crispy long, and they won't last long either.
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Learn more →Ingredients
4 servings
For the cauliflower
- 1 large head cauliflower (about 2 lb), cut into bite-sized florets
For the batter
- ¾ cup all-purpose flour
- ¾ cup plant-based milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the buffalo sauce
- ½ cup hot sauce (such as frank's redhot)
- 3 tbsp vegan butter, melted
- 1 tbsp maple syrup
- ½ tsp garlic powder
For serving
- celery sticks, for serving (optional)
- vegan ranch or blue cheese dressing, for serving (optional)
Can be omittedblue cheese dressing
Instructions
- 1
Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper and set a wire rack on top.
- 2
In a large mixing bowl, whisk together the flour, plant-based milk, garlic powder, onion powder, smoked paprika, salt, and black pepper until a smooth, thick batter forms — it should coat the back of a spoon.
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