Buffalo Cauliflower Wings Recipe

Prep and preheat

Preheat oven to 450°F (230°C). Line a large baking sheet with parchment paper or lightly grease it. Cut cauliflower into bite-sized florets, ensuring pieces are similar in size for even cooking.

Make batter

In a mixing bowl, whisk together 3 tbs all-purpose flour, 3 tbs water, 1 tsp soy sauce, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. The batter should be thick enough to coat but still pourable; adjust with a teaspoon of water or flour if necessary.

Coat cauliflower

Add the cauliflower florets to the batter and toss gently until each piece is evenly coated. Use a fork or tongs to lift florets so excess batter drips back into the bowl.

Bake first side

Arrange coated florets in a single layer on the prepared baking sheet, leaving small gaps between pieces. Lightly brush or spray with 1 tbs vegetable oil. Bake at 450°F (230°C) for 15 minutes.

Flip and crisp

Remove the baking sheet, flip each floret so the unbaked side faces up, and brush or spray lightly with a little more oil. Return to oven and bake for another 10–12 minutes, until edges are golden and cauliflower is tender-crisp.

Make buffalo sauce

While cauliflower bakes, melt 2 tbs unsalted butter in a small saucepan over low heat or in a microwave-safe bowl in short bursts. Stir in 1/2 cup hot sauce and 1 tsp honey until combined and warmed through. Taste and adjust: add a pinch of salt if needed.

Toss in sauce

When cauliflower is done baking, transfer the baked florets to a large heatproof bowl. Pour the warm buffalo sauce over the florets and toss gently to coat each piece evenly. If you prefer a crisper exterior, return the sauced florets to the baking sheet and broil on high for 1–2 minutes, watching closely to avoid burning.

Finish

Arrange sauced cauliflower wings on a serving platter.

In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup buttermilk, and 1/4 cup sour cream until smooth.

Add 1 tbs finely chopped fresh dill, 1 tbs finely chopped fresh chives, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp soy sauce. Whisk until fully combined. Taste and adjust seasoning or consistency with a little more buttermilk if desired. Chill for at least 10 minutes to let flavors meld.

Stir the dressing before serving. Note: ranch contains soy from the added soy sauce.

Serve buffalo cauliflower wings hot with the chilled ranch dressing on the side and celery and carrot sticks. Recommend plating with a small bowl of ranch for dipping and garnish with a sprinkle of chopped chives or parsley if desired.