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You just can’t go wrong with these cauliflower buffalo wings. All my friends are hooked on them; I don’t even have to be the one to bring them to game day parties anymore! Someone always volunteers to bring the “cauliflower chicken wings.” Cauliflower wings are definitely a party staple.
Table of Contents
What Makes Cauliflower Wings So Good?!
There are so many reasons I love this dish, yet here are my top 3:
- The hotter, the better is my motto! Add as little or as much hot sauce you want… just keep a glass of water nearby! Franks RedHot Buffalo Wing Sauce is my go-to, yet if you’ve got a better option, let me know in the comment section!
- Vegetarian alternative to a classic is the best way to share this cauliflower buffalo wing recipe. Not everyone will eat chicken wings, yet I think everyone can agree that cauliflower chicken wings will be a crowd pleaser.
- Dairy free ranch dressing. Need I say more? You’re going to fall in love with the creaminess of this ranch dressing and you don’t even have to feel bad about it.
Cauliflower Buffalo Wing Recipe
My mouth is watering just writing about this recipe… it is a for real winner. I made sure to keep the ingredient list simple, since the baking process takes a little time. If you want to get the perfect crisp, then don’t skimp out on the second bake time, or rotating the cauliflower buffalo wings in the oven!
Also, mixing the buffalo sauce with a little coconut oil before dipping the wings in is necessary, to help the sauce coat each piece better. It also lends to the pieces crisping up in the oven.
Recipe swaps
If coconut oil isn’t your thing, then swap in another oil, like avocado. Store bought (or homemade) ranch dressing works fine, yet the creaminess of the cashew ranch dipping sauce is unmatched… in my opinion. If you want to try the dipping sauce, yet need a replacement for the cashews, try macadamia nuts or almonds.
Gluten-free all purpose flour works best, because it is so finely milled. However, if you need an alternative, use almond flour + 1 tablespoon tapioca starch. Cauliflower buffalo wings use buffalo sauce, yet don’t be afraid to try other hot sauces too.
More Healthy Game Day Snacks
If you need more fabulous game time snack recipes, then check out this list below:
- Ranch Cauliflower Popcorn
- Crispy Potato Tacos
- Homemade Italian Soda
- Herb Hummus
- Chocolate Smoothie Bowl
- Chocolate Chip Cookies
- Margarita Smoothie
- Dalgona Coffee
- Chocolate Covered Banana Bites
Plant-Based Food For Every Party
I love parties; whether it’s just a few friends, or a whole big group. I also love food. So when I created Simple Green Meals, I did so with recipes that I knew would translate well from a small gathering to a large one. Good food is meant to be shared! I believe a party is a great way to share healthier recipes in a no-pressure way for others to try.
So next time you’re headed to a get-together, grab a recipe like these cauliflower buffalo wings. Everyone wants the recipe once they’ve tried a piece or two!
Are you ready for your mind to be blown? Get ready because these “cauliflower chicken wings” are packin’ the heat! Don’t forget to rate + review once you’ve tried them!
Cauliflower Buffalo Wings
Ingredients
For the wings
- ½ cup gluten-free all purpose flour
- ½ cup water
- 1 tsp garlic powder
- ½ tsp sea salt, unrefined
- 1 head cauliflower cut into bite-size florets
- 1 tsp coconut oil, unrefined melted
- ⅔ cup Frank’s Red Hot Sauce
Cashew Ranch Dipping Sauce (Makes About 1/2 Cup)
- ½ cup raw cashews
- 4 tsps lemon juice, divided
- ½ tsp dill weed
- ¼ tsp garlic powder
- Pinch smoked paprika
- sea salt, unrefined
- black pepper, ground
Instructions
- Preheat: Oven to 450°F. Line a rimmed baking sheet with parchment paper.
- Mix together: In a large mixing bowl, combine the flour, water, garlic powder, and salt. Whisk until smooth and well combined.
- Dip: Cauliflower pieces in the batter, making sure each piece is well coated, and arrange on the prepared baking sheet.
- Bake: For 15 minutes, turning the pieces over halfway through the baking time.
- Meanwhile, in another large bowl, stir together the oil and hot sauce.
- When the cauliflower is done, transfer the pieces to the bowl with the sauce and toss well.
- Place coated cauliflower back on the baking sheet and bake for 25 minutes, or until crispy.
- Let cool slightly. Serve the cauliflower with the dipping sauce.
CASHEW RANCH DIPPING SAUCE
- Place the cashews in a medium bowl. Pour 2 teaspoons of the lemon juice over the top. Add enough water to cover by a few inches. Let soak 2 hours, then drain and rinse well.
- In a food processor: Combine the cashews, 1/4 cup water, dillweed, garlic powder, paprika, the remaining 2 teaspoons lemon juice, and salt and pepper to taste. Process until smooth and creamy. Scrape down the sides as needed. Store in the refrigerator until ready to use.
Video
Notes
- Gluten Free. Vegan. Dairy Free.
- To make the cashew cream even smoother, double the recipe and use a blender on high. Add more water as needed to encourage blending.
- Swap in your fav hot sauce, and let me know what you try!
- These are best served immediately, yet if you have to transport them first then make sure they are in in an insulated container to keep hot.
This was very good, my daughter and husband love spicy and they really enjoy this. I am not a spicy eater but this was very tasty for our lunch
I’m confused. The written recipe calls for 4 tsp Lemon Juice (divided), but the video shows Jen (and she also states) to use Tablespoons of Lemon Juice. Please clarify which is correct.
Hi Carolyn! The recipe as written with 4 tbsps of lemon juice divided is what we’d go for here. 🙂
Thanks for your below reply. The recipe states “teaspoons” of Lemon. Your reply assumes the recipe as written shows “Tablespoons”. It does not! I’m changing my copy of the recipe to show that the “teaspoons” in the recipe are actually supposed to be “Tablespoons” of Lemon.
My new favourite snack (and I’m not vegitarian/Vegan) trying to incorporate more plant based food into my diet
Hands down my fave recipe. These are too good not to bring to your next gathering! I love to make them for a snack, or for friends.
Note to others reading comments, watch the video first. The batter I made was way too thick. But the results were still YUMMY!
Hey Dawn! 🙂 The recipe works best with GF flour, so using a traditional flour (in case that was the dif?) may cause it to be thicker and require more water. So glad you enjoyed the yum!
Just made this tonight! I made sure the “wings” were crispy and blended the cashew cream long enough to be extra creamy. SOOOOOOOO GOOOOOOOOODDDDD!
Yaaaas Olivia!! Love that you loved it!
wings look great. My sons is allergic to cashews. Do you have any substitutes for me? I
Yes! You can use macademia nuts or almonds for the cashew cream, to get the most similar texture. You could also try sesame seeds, yet the taste + texture will change more with this sub.
Thank you for share the recipes .
You’re so welcome, Maribel!
This recipe is GRRRREAT! I ate it right off the pan when it came out of the oven. Thank you so much for sharing (I’m making it again today)
Yay!!! Love hearing that!
Hi,
Is it table or teaspoons of lemon juice? It says teaspoon in the recipe but she says tablespoon (and uses table) in the video. Thank you.
I tried this recipe today. Very tasty but my only comment is that I may have had a bigger head of cauliflower than you did as the coating didn’t seem to be enough for mine… so I ended up cooking for much longer to make it even remotely crispy. The taste was on point though but I would recommend maybe using a cups or ounces measurement for the cauliflower florets…
Hey NIV,
So happy that you enjoyed the recipe and thought it was super tasty! This recipe is one of my favorites.
Also, thank you for your feedback with the recipe we really appreciate it 🙂
Do you think this will work in an air fryer?
Hey April,
We have had a few people try this recipe with an air fryer and they were happy with the results!
Enjoy 🙂