Description
These Buffalo Cauliflower Wings are a delicious and healthier alternative to traditional buffalo wings, perfect for game day or as a crowd-pleasing appetizer. Coated in a seasoned batter and baked to crispy perfection, then tossed in classic buffalo sauce, they offer bold flavors with fewer ingredients and less fat.
Ingredients
Scale
Cauliflower Wings
- 1 head of cauliflower, cut into florets
- 3/4 cup flour
- 1 teaspoon ground paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 3/4 cup buttermilk
Buffalo Sauce
- 2 tablespoons butter, melted
- 1/3 cup Buffalo Sauce (Frank's recommended)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Prepare Batter: In a large bowl, whisk together the flour, ground paprika, onion powder, garlic powder, and salt. Stir in the buttermilk until you get a thick batter consistency.
- Coat Cauliflower: Add cauliflower florets to the batter and toss to coat each piece evenly. Arrange the coated florets on the prepared baking sheets, spacing them apart to allow air circulation for crispiness.
- Bake First Side: Bake the cauliflower wings in the preheated oven for 20 minutes, allowing them to cook and set.
- Flip and Bake Second Side: Remove from oven and flip each floret to ensure even baking. Return to oven and bake an additional 20 minutes until crispy and golden.
- Prepare Buffalo Sauce: While cauliflower bakes, whisk together melted butter and buffalo sauce in a bowl until combined.
- Toss Wings in Sauce: Once baked, transfer cauliflower wings to the buffalo sauce bowl. Toss gently to coat each piece thoroughly with the sauce.
- Serve: Serve immediately as a flavorful appetizer or snack, perfect for sharing at gatherings or enjoying game day treats.
Notes
- If you don't have buttermilk, create a substitute by combining 3/4 cup milk (dairy or plant-based) with 1 tablespoon apple cider vinegar or lemon juice. Let sit for 5 minutes to thicken before using.
- To make this recipe vegan, use plant-based buttermilk and replace the butter with coconut oil or vegan butter.
- For a gluten-free version, swap all-purpose flour with gluten-free flour blend of equal measure.
- Be sure to space out cauliflower pieces on the baking sheet to ensure they become crispy on all sides.
Nutrition
- Serving Size: 1 small serving (approx. 1 cup cauliflower with sauce)
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 15 mg
