These Buffalo cauliflower wings are baked, not fried and also gluten-free. They’re so easy to make and a super healthy snack, appetizer or side.
I shared a pictured of these gorgeous Buffalo cauliflower wings on Instagram last Wednesday and here it is the recipe. It was love at first taste, I’m so obsessed with them!
Although we’re in love with our Buffalo tofu wings, we wanted to make a new recipe using homemade Buffalo wing sauce because store-bought sauces are usually made with preservatives, additives and other unhealthy ingredients. I’ve also seen cauliflower wings on Youtube and other vegan blogs and I needed to give this recipe a try. Tofu is one of my favorite foods in the whole world, but I must admit I prefer cauliflower than tofu wings.
OUR LATEST VIDEOSThis is a great snack or appetizer recipe, but I prefer to enjoy my wings in a burrito. Roll out a large tortilla, add some cauliflower wings and your favorite veggies, roll up, cook your burrito and serve with some simple vegan ranch dressing, it’s the bomb!
If you like these Buffalo cauliflower wings, check out these cauliflower recipes: vegan pasta Alfredo, cauliflower pizza crust (vegan and gluten-free), creamy vegan cauliflower soup, how to make cauliflower rice and cauliflower rice risotto.
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
Buffalo Cauliflower Wings (Gluten-Free)
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6-8
These Buffalo cauliflower wings are baked, not fried and also gluten-free. They’re so easy to make and a super healthy snack, appetizer or side.
Ingredients
- 1 head of cauliflower
For the batter:
- 1 cup plant milk, we used soy milk (250 ml)
- 3/4 cup flour, we used brown rice flour (120 g)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp paprika
- 1/8 tsp ground black pepper
For the Buffalo wings sauce:
- 1/2 cup water (125 ml)
- 1/4 cup apple cider vinegar (4 tbsp)
- 1/4 cup tomato paste (4 tbsp)
- 2 tbsp tamari or soy sauce
- 2 tbsp tahini
- 2 tsp paprika
- 2 tsp garlic powder
- 1/2 tsp cayenne powder
Instructions
- Preheat the oven to 450ºF or 230ºC.
- Wash and cut the cauliflower head into bite sized pieces or florets.
- Mix the batter ingredients in a bowl until well combined.
- Dip each floret into the batter and coat evenly. Shake off excess and place on a parchment lined baking sheet.
- Bake for 20 minutes, flipping the florets over half way through.
- To make the Buffalo wings sauce you can mix all the ingredients in a bowl or add them to a blender and blend until smooth. Then pour the sauce into a mixing bowl. I prefer to blend them, but it’s up to you.
- Toss the baked florets in the sauce, 1 or 2 pieces at a time. Shake off excess and place back on the baking sheet.
- Bake for another 20 minutes or until golden brown, flipping the florets over half way through.
- Serve with our simple vegan ranch dressing and some chopped chives on top (optional).
- Keep the Buffalo cauliflower wings in a sealed container in the fridge for up to 5 days.
Notes
- Feel free to use store-bought Buffalo wings sauce or mix hot sauce with some tahini.
- Use any type of vinegar you want, salt instead of tamari or soy sauce (although you should add 2 tbsp of water as well), extra virgin olive oil or any other oil instead of the tahini (you may need to add less water) or any spices you like.
- The sauce is pretty spicy, so add about 1/8 tsp cayenne powder first, taste it and add more if needed.
- If you don’t like cauliflower, you should give this recipe a try anyways, but you can also use tofu instead (the baking time may vary).
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 137
- Sugar: 5.4
- Sodium: 460 mg
- Fat: 3.2 g
- Saturated Fat: 0.5 g
- Carbohydrates: 22.9 g
- Fiber: 4.6 g
- Protein: 5.9 g
Hi there.These look delicious but would water work in place of the plant milk?
Hi Renae! I think it should work 🙂
Hi Renae,
I only had vanilla soy milk and vanilla almond milk in the house tonight so I substituted 1 cup of vegetable broth (made with better than- vegetable bouillon) and it was insanely good! So good, my husband just asked me to continue to swap out the buffalo chicken dip with this recipe for our super bowl parties in the future- vegan for the win!!!!
Hi! So glad your and your husband liked it 🙂 Have a nice day!
Hi, would gram flour work instead of the rice flour?
Hi Mitch! I’ve never used it, but I think it should work…
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Mitch, I made these with gram (besan, chickpea, garbanzo) flour and it does work! We did not use the buffalo sauce because we don’t care for it, but the cauliflower came out great. We dipped them in barbeque sauce.
Hi Kathy! Thanks a lot for your comment 🙂
Hi! Can I use almond flour instead?
Hi Liz! I’ve never used it myself, but I think it should work 🙂
I just tried these for the first time… they are awesome! Thanks so much for the great recipe!
Definitely going into my repertoire! Great blog!
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Hi Annette! You’re so welcome and thank YOU for giving our recipe a try 😉
Yum! Going to make these tonight for a special treat with dinner.
Thanks for the healthy recipe without all the pre-made sauces too!
Hi Nicole! You’re so welcome 🙂 Hope you like it!
Hello – do you think this would work with frozen cauliflower florets?
Hi Alex! I’m not sure, but I think you should defrost them first 🙂
Does this buffalo sauce taste just like buffalo sauce you would buy in a store such as “Franks Redhot Buffalo Wing Sauce”?
Hi Shannon! It’s not exactly the same, but it tastes amazing and is much healthier 🙂
Could I use fresh tomatoes instead of tomato paste? Thanks 🙂
Hi Shannon! I’ve never tried this recipe using fresh tomatoes, but I think it could work 🙂