Vegan Crispy Buffalo Cauliflower
Crispy, saucy, and genuinely addictive, these cauliflower buffalo wings deliver everything you want from game-day finger food — without a single animal product in sight. A simple flour-and-water batter seasoned with smoked paprika, garlic powder, and onion powder clings to each floret and bakes up golden before getting tossed in a tangy hot sauce spiked with vegan butter and a touch of maple syrup. That double-bake method is the real secret: the first round sets the batter, and the second round caramelizes the sauce into a sticky, slightly charred coating that rivals anything you'd pull out of a deep fryer. The buffalo sauce comes together in about two minutes on the stovetop, so there's no complicated technique standing between you and a seriously satisfying plate. Serve them straight from the oven with celery sticks and vegan ranch for dipping, and watch them disappear fast — this recipe makes four servings, but don't be surprised if people start negotiating over the last piece.
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Learn more →Ingredients
4 servings
For the cauliflower
- 1 medium head cauliflower (about 2 lb), cut into bite-sized florets
For the batter
- ¾ cup all-purpose flour
- ¾ cup water
- 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)
- 2 tbsp vegan butter, melted
- 1 tsp 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, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until a smooth, thick batter forms — it should coat the back of a spoon without dripping off immediately.
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