Cauliflower Wings Recipe

Prep cauliflower

Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper and lightly oil or set up your air fryer. Remove leaves and core from the cauliflower. Cut the head into bite-sized florets (about 1-1.5 inch pieces). Pat dry with paper towels to remove excess moisture.

Make batter

In a large bowl whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper. Gradually whisk in the cold water until you have a smooth, slightly thick batter that coats the back of a spoon. The cold water helps create a crisp coating.

Coat florets

Working in batches, drop cauliflower florets into the batter and toss with a fork or tongs until fully coated. Lift each floret and shake off excess batter so it forms a thin, even coating.

Bake or air-fry

For oven method: Arrange battered florets on the prepared baking sheet in a single layer, spacing them so they are not touching. Drizzle or brush 2 tablespoons neutral oil over the florets to help browning. Bake for 25–30 minutes, flipping once halfway through, until the batter is golden and edges are crisp. For air fryer: Preheat to 200°C (400°F) and air-fry in a single layer for 15–18 minutes, shaking the basket halfway, until golden and crisp. Adjust time for your appliance and size of florets.

While the cauliflower cooks, make the buffalo sauce. In a small saucepan over low heat, combine the hot sauce and butter. Stir until the butter melts and the mixture is smooth. Add honey, Worcestershire sauce, apple cider vinegar, garlic powder, and salt. Whisk and cook gently for 1–2 minutes until slightly thickened. Taste and adjust seasoning — add a touch more honey for sweetness or a squeeze more vinegar for tang. Keep warm.

When the cauliflower is done and still hot, transfer florets to a large mixing bowl. Pour most of the warm buffalo sauce over the cauliflower (reserve 1–2 tbs for drizzling). Gently toss with tongs to coat every piece evenly. Return to the baking sheet and put back in the oven for 3–5 minutes to set the sauce, or give a quick 2–3 minute air-fry to caramelize the sauce slightly.

Prep cucumber

Peel the cucumber if the skin is thick. Grate the half cucumber on the large holes of a box grater. Place grated cucumber in a small sieve or clean kitchen towel and press or squeeze to remove excess water. This prevents the dressing from becoming watery.

Make dressing

In a small bowl combine the Greek yogurt, mayonnaise, drained grated cucumber, chopped dill, lemon juice, minced garlic, salt, and black pepper. Stir until smooth. If the dressing is too thick, whisk in up to 1 tablespoon cold water to reach desired pourable consistency. Chill briefly while cauliflower finishes if time allows.

Plate the buffalo cauliflower wings on a serving platter. Drizzle or toss with any reserved buffalo sauce for extra heat and gloss. Serve with a small bowl of cucumber dressing on the side for dipping. Garnish with chopped chives or green onion and lemon wedges. Serve immediately while hot and crisp.