Craving the spicy crunch of cauliflower wings—minus the meat? These cauliflower buffalo wings hit every note: crispy, tangy, and satisfyingly bold. They're the ultimate flexitarian-friendly snack that even die-hard wing fans can’t resist. Trust me, once you try these, chicken wings won’t stand a chance.
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The backstory.
One game day, I found myself surrounded by a sea of chicken wings—and not a single meatless option in sight. I wanted something that packed the same bold flavor and satisfying crunch... just without the meat. So I headed to the kitchen, grabbed a head of cauliflower, and got to work. The result? Crispy, golden cauliflower buffalo wings that even the meat-lovers couldn’t stop eating. Now they’re a staple at every gathering—no one misses the chicken!
xoxo Kori
They're a must-make.
Here’s why these cauliflower buffalo wings are an absolute must:
- They nail that perfect crispy-on-the-outside, tender-on-the-inside combo
- They bring all the buffalo heat and flavor without the meat
- The recipe is totally customizable to fit your dietary needs
- Super simple ingredients—nothing fancy required
- They’re just plain fun to eat
Same fiery kick, zero cluck—these cauliflower wings bring the bold without the bird!
Let’s talk texture and flavor.
Each bite brings a light crunch followed by soft, roasted cauliflower with just enough chew. The smoky paprika adds depth, and the tangy buffalo sauce brings the heat. It’s everything you love about traditional wings, in veggie form—crave-worthy, dippable, and slightly addictive.
What you'll need.
Here’s what you need to make your buffalo cauliflower wings a hit:
- Cauliflower: Cut into bite-sized florets. Make sure they’re dry before battering to help the coating stick.
- Seasonings: Salt, garlic powder, onion powder, poultry seasoning, smoked paprika. These create a savory, well-rounded flavor base.
- Flour: This helps form the base of the batter.
- Nutritional yeast: Adds a hint of umami and cheesiness. It also adds valuable protein and a boost of vitamins.
- Dijon mustard: Gives the batter a little tang.
- Milk of choice: Use dairy or your favorite plant-based milk.
- Panko breadcrumbs: For that essential crunch.
- Buffalo sauce: Brush it on at the end for that spicy, zesty finish.
Love these buffalo cauliflower wings? You’ll definitely want to try a few more deliciously creative ways to enjoy cauliflower! For bold, Asian-inspired flavors, check out my Orange Cauliflower or Bang Bang Cauliflower—both are crave-worthy, spicy-sweet, and perfect for flexitarian meals. Looking for something totally different? Don’t miss my Seafood Cauliflower “Pasta” Salad or Italian Cauliflower “Pasta” Salad—they skip the noodles but bring all the nostalgic, picnic-ready vibes.
For exact ingredient quantities, please see the recipe card below!
Customize it your way.
Want to get creative with your cauliflower wings? Try adding:
- Chili flakes in the batter or sprinkled on top before baking for an extra spicy punch
- Banana peppers, crispy onions, or guacamole as toppings after baking to make them deluxe
Flexible dietary swaps.
Here are some healthy alternatives for these cauliflower buffalo wings:
- Use almond or oat milk for a dairy-free version
- Make it vegan by using plant-based butter and buffalo sauce
- Use gluten-free panko, buffalo sauce, and flour to keep it gluten-free
How to make cauliflower wings.
Let’s break it down into easy steps:
Batter.
Mix the batter ingredients to pancake batter consistency.
Coat.
Coat the cauliflower in batter then dip in breadcrumbs.
Roast.
Roast in the oven then brush the tops with sauce. Return to oven until done.
How to serve them.
These are amazing:
- Fresh out of the oven with ranch or blue cheese dressing
- Paired with celery and carrot sticks for that classic vibe
- Piled into lettuce cups for a low-carb snack
- As a spicy, crunchy topping on a grain bowl or salad
Kori's tips.
- Cut the cauliflower ahead of time and store in the fridge for a quick start
- Mix the dry ingredients and store in an airtight container for meal-prep ease
- Always dry the cauliflower well before battering—it helps the coating cling better
- Only brush the tops with sauce to keep things crisp, not soggy
FAQ's
Please use only questions that directly pertain to the recipe
If you overcoat with buffalo sauce or overcrowd the pan, they’ll steam instead of roast. Make sure to give them space and coat lightly.
The best way to reheat cauliflower wings is in an air fryer or oven. Preheat to 350°F and warm them until crispy, about 5–8 minutes. This keeps the texture crisp. Avoid microwaving—they’ll turn soggy.
Let any leftover cauliflower wings cool completely, then store them in an airtight container in the fridge. They’ll stay fresh for up to 3 days.
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📖 The recipe.
Cauliflower Buffalo Wings
Ingredients
Cauliflower Wings
- 1 head of cauliflower (cut into 1½" florets)
- ½ cup flour
- 2 tablespoons nutritional yeast
- 1½ teaspoons table salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon poultry seasoning
- ½ teaspoon smoked paprika (regular paprika is fine)
- 1 teaspoon dijon mustard
- 6 to 8 ounces milk of choice - dairy, soy, almond, or oat milk (plus extra to dilute batter if needed)
- 1 to 1½ cups panko breadcrumbs
Buffalo Sauce
- ¼ cup hot sauce
- 1 tablespoon butter
- 1½ teaspoons lemon juice
Instructions
- Preheat oven to 400℉. Line a baking sheet with parchment paper or foil In a medium bowl mix together the flour, nutritional yeast, salt, garlic and onions powders, poultry seasoning, and paprika.
- In a small bowl whisk together the dijon mustard and milk of choice.
- Slowly whisk the milk mixture into the flour mixture until you get the consistency of pancake batter - adding more milk as needed.
- Dip the cauliflower florets into the batter, shake off the excess, and then lightly coat with panko. (Tip: try to have the cauliflower dry before dipping in the batter - the batter will stick better.)
- Place the coated cauliflower onto the sheet pan, being careful not to overcrowd. Bake the cauliflower until it starts to brown, about 20 to 25 minutes.
- Remove the cauliflower from the oven, and flip the pieces over. Using a pastry brush, brush the top of the pieces with the buffalo sauce. (Tip: do not completely coat the cauliflower or they will become soggy - just coat the top only.) Return to the oven and roast for another 10 minutes. If they are not tender after 10 minutes, you can leave them in the oven until they are.
Kori's Tips
Nutrition
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