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Buffalo Cauliflower Wings





Everyone deserves to snack on something tasty on Super Bowl Sunday, even if they don’t eat meat or dairy. Soft and tender on the inside and crispy on the outside these cauliflower buffalo “wings” are so close to the real deal it’s hard to believe! And they are so simple to prepare!

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Buffalo Cauliflower Wings:
1 head cauliflower
1 cup all-purpose flour 125 g
2 tsp garlic powder
2 tsp onion powder
1 tsp paprika
1 tsp salt
1/4 tsp. ground black pepper
1 cup unsweetened soy milk
2 tbsp olive oil
1/2 cup Frank's RedHot Sauce 125 ml
Aïoli Mayonnaise (Garlic Mayo):
1/3 cup vegan mayonnaise 80 ml
1 1/2 tsp lime juice
1 tsp garlic powder
1 tsp maple syrup
Salt and pepper to taste
1 chopped green onion (to garnish)


Buffalo Cauliflower Wings
Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper (do not use any other type of paper and do not oil the parchemin paper.)
In a large bowl, add the flour, garlic powder, onion powder, paprika, salt, pepper, and milk, and stir until well combined.
Break the head of cauliflower into florets, about 1½-inches wide. Add the cauliflower florets to the batter, making sure each piece is evenly coated. Arrange the coated cauliflower on the baking sheet. Bake for 20 minutes, flipping halfway. If you go to flip the cauliflower and the batter is coming off, you need to bake longer on that side.
Meanwhile, in a small saucepan, combine the olive oil and Frank's RedHot Sauce and stir until evenly combined. Bring to a boil and let simmer for 2 minutes. Brush the buffalo sauce mixture on the cauliflower and bake for another 20 minutes.
Aïoli Mayonnaise (Garlic Mayo):
In a bowl, combine the mayonnaise, lime juice, garlic powder, maple syrup, salt and pepper.
Transfer to a ramekin and top with green onions.