Buffalo cauliflower wings, baked, delicious, and gluten-free. They’re so easy to prepare and to make them you only need natural and inexpensive ingredients.
I am obsessed with these Buffalo cauliflower wings! They are so delicious, healthy (as they are baked and not fried!), and easy to make, as well as gluten-free. It truly was love at first taste for me, and now I just can’t stop eating them!
Although there’s already a Buffalo tofu wings recipe on the blog, I wanted to try a new one with homemade Buffalo wing sauce. Store-bought sauces usually contain lots of preservatives and additives, so I decided to make the sauce myself to make sure it only contains the ingredients I want it to.
Besides, if you try to make this recipe at home, you can customize it with your favorite ingredients and serve it however you’d like: it’s great as an appetizer or snack for parties with friends or family.
Buffalo cauliflower wings, one of my go-to recipes when I have to prepare a good dish for a party or an event, as they are SO tasty, simple, and easy to prepare. I’m sure everyone will love them!
How to make Buffalo cauliflower wings – Step by step
- Preheat the oven to 450ºF or 230ºC.
- Wash and cut the cauliflower head into bite-sized pieces or florets (photo 1).
- Mix the batter ingredients in a bowl until well combined (photo 2).
- Dip each floret into the batter and coat evenly (photo 3). Shake off the excess and place them on a parchment-lined baking sheet (photo 4).
- Bake for 20 minutes, flipping over the florets halfway through (photo 5).
- 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 (photo 6).
- After that, pour the sauce into a mixing bowl (photo 7).
- Toss the baked florets in the sauce (photo 8), 1 or 2 pieces at a time. Shake off the excess and place them back on the baking sheet (photo 9).
- Bake for another 20 minutes or until golden brown, flipping over the florets halfway through (photo 10).
- Serve immediately.
Pro tips
- Feel free to use store-bought Buffalo wings sauce or even mix hot sauce with some tahini.
- Use any type of vinegar.
- You can substitute the tamari or soy sauce for salt (although in that case, you should add 2 tbsp of water as well).
- Feel free to replace the tahini with extra virgin olive oil or any other kind of oil (you may need to add less water though).
- Add, change, or replace the spices you’d like.
- The sauce is pretty spicy, so I suggest you add about 1/8 tsp of cayenne powder first, then taste it and add more of it if needed.
What are Buffalo cauliflower wings?
Buffalo cauliflower wings are a vegan version of the traditional Buffalo wings. They are made of cauliflower instead of chicken and I made an even healthier version because I baked them instead of frying them. They are completely cholesterol-free and as tasty and good as the original ones!
How long will these Buffalo cauliflower wings keep?
Remember to keep them in a sealed container in the fridge for up to 5 days. You can reheat them in the oven until they are warm enough, just be careful not to burn them!
How to serve these Buffalo cauliflower wings
You can serve them with lots of different vegan sauces. I LOVE how they go with this vegan ranch dressing, but they would also taste amazing with some vegan sour cream, healthy ketchup, or healthy barbecue sauce. Go ahead and get creative!
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Did you make this Buffalo cauliflower wings recipe?
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Buffalo Cauliflower Wings
- Prep: 20 mins
- Cook: 40 mins
- Total: 1 hour
- 6–8 1x
- Appetizer, Side Dish
- American
- Vegan
Servings 6–8 1x
Buffalo cauliflower wings, baked, delicious, and gluten-free. They’re so easy to prepare and to make them you only need natural and inexpensive ingredients.
Ingredients
For the batter:
- 1 cup plant milk, I used soy milk (250 ml)
- 3/4 cup flour (120 g), use gluten-free if needed
- 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 the excess and place them on a parchment-lined baking sheet.
- Bake for 20 minutes, flipping over the florets halfway 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.
- After that, pour the sauce into a mixing bowl.
- Toss the baked florets in the sauce, 1 or 2 pieces at a time. Shake off the excess and place them back on the baking sheet.
- Bake them for another 20 minutes or until golden brown, flipping over the florets halfway through.
- Serve with vegan ranch dressing, vegan sour cream, healthy ketchup, or healthy barbecue sauce. Go ahead and serve them with your favorite sauces or ingredients!
- Keep the leftovers in a sealed container in the fridge for up to 5 days.
Notes
- Feel free to use store-bought Buffalo wings sauce or even mix hot sauce with some tahini.
- Use any type of vinegar.
- You can substitute the tamari or soy sauce for salt (although in that case, you should add 2 tbsp of water as well).
- Feel free to replace the tahini with extra virgin olive oil or any other kind of oil (you may need to add less water though).
- Add, change, or replace the spices you’d like.
- The sauce is pretty spicy, so I suggest you add about 1/8 tsp of cayenne powder first, then taste it and add more of it if needed.
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 137
- Sugar: 5.4 g
- Sodium: 460 mg
- Fat: 3.2 g
- Saturated Fat: 0.5 g
- Carbohydrates: 22.9 g
- Fiber: 4.6 g
- Protein: 5.9 g
Update Notes: This post was originally published in September of 2017, but was republished with new photos, step by step instructions and tips in September of 2020.
This is my go to buffalo cauliflower wings recipe, I love it! My only adaptation is I add a bit extra flour to thicken the batter.
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Hi Erica! I’m so happy to hear that 🙂
Just made these! My head of cauliflower was large so I ran out of batter. (I used white rice flour instead of brown rice flour because that’s what I had. And I had my own hot sauce. I’ve had cauliflower wings in restaurants but I’m so happy to have found a way to make them at home. These are delicious and will definitely make them again! Thank you!
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Hi Connie! So glad you liked it 🙂
I’m making this right now!! It looks so good. I made this months ago but didn’t enjoy it because at the time I didn’t know I had a gluten sensitivity and used regular flour. Using gluten free flour now so fingers crossed!!
Hi Taniya! SO glad you enjoyed it 🙂
Hi,
I’m afraid my turned out completely different to your photo! They didn’t brown at all. Yours look beautiful but they do look fried. Have you put the correct photo with this recipe? Anyway, thankyou, I will try again 🙂
Hi Cathy! This is the correct photo, my cauliflower is not fried, is baked. We always shared the proper pictures for every single recipe 🙂
Not bad. I used frozen cauliflower, so it was a little mushy, fresh would definitely have been better in relation to firmness. I made the ranch dip using silken, firm tofu instead of the cashews because I didn’t have any on hand. Tasty recipe and will fill you up for sure. Throw a black bean salad on top of it and it’s a good dish!!!
Hi Geoff! Try to use fresh cauliflower next time, you’re going to love it 🙂
These came out perfect! I used oat flour and decreased the cayenne pepper. Thanks for the recipe! I’ll be making it again.
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Hi Amanda! You’re so welcome 🙂 So glad you liked it!
This turned out exactly as I hoped. The batter gave them a nice breaded texture. I used Noble Made Medium buffalo sauce. Couldn’t stop eating them, and can’t wait to try these with a vegan ranch sauce next time.
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Hi Sarah! I’m so happy to hear that 🙂 Hope you like the vegan ranch sauce as well!
This was my first attempt at Buffalo Cauliflower and it was amazing! The Mister, who is a true meat eater, gobbled up every teeny crumb off of his plate! I’ll definitely be making it again. Next time I’ll shake more of the batter off because it was a little wet, but still delicious! Looking forward to trying the ranch dressing too!
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Hi Nikki! I’m so glad you liked it 🙂 Hope you also enjoy the ranch dressing!
I am in awe of finding such a well rounded recipes with so many possible variations! When I want to go vegan, try a recipe and it turns out exceptionally good, I hear the angels sing! It’s all about adaptability and you nailed this! You are a great recipe developer – keep it up! The only ingredient in changed was the soy/tamari sauce (I don’t eat soy) so I used coconut aminos and a little extra salt – turned out perfect in mu opinion!
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Hi Marie-France! I’m so happy to hear that 🙂 So glad you liked it!
I made these last nite very mushy and burnt on sides and bottom cut time to 15 at the end instead of 20 and still burnt yours look so yummy and coated I feel I waisted a whole afternoon but the taste was there I guess I’ll go back to frying….
Hi Patsy! I’m so sorry the recipe didn’t work for you. Do you use the same ingredients and followed all the steps? This recipe works great and our readers love it. If you tell me more, I could help you 🙂
These are so so SO good! I made them for a non-vegan friend last night and he LOVED them. Thank you!
Hi Jared! Thank you so much 🙂 So glad you loved them!
Hello Iosune! I really liked your recipe. Only problem is that I am really not a fan of the Tahini taste. Could it be replaced by something else? Thanks!
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Hi Felipe! Feel free to use any nut butter, coconut butter or even any type of oil you have on hand 🙂 Happy New Year!!!
I love this recipe! The batter was delicious and really coated the cauliflower. I used Frank’s Red Sauce and it worked great. Thank you for the directions to make home made hot sauce and vegan ranch dressing. Your notes were so helpful.
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Hi Katie! You’re so welcome 🙂 I’m so glad you liked it!
The taste was great but the sauce (the batter and the buffalo sauce) really didn’t stick. The photo posted shows these coated well with a crispy looking coating. Mine weren’t like that at all. Plus the cauliflower was pretty soft (no it wasn’t wet). I’ve had these at restaurants and they are more like the photo shown. What could be the cause for the two issues I mention? I’d like to make these again and improve them. Taste was great!
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Hi Carrie! Did you use the same ingredients and follow all the steps? I don’t know the cause, sorry!
I made this for a work potluck lunch & it was a big hit even for the non vegans! The ranch dip was also delicious!!
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Hi Pina! So glad you guys enjoyed it 🙂 Have a nice day!
I’m transitioning to being a vegan, this recipe is delicious. Will definitely be making again. Thank you!
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Hi Rachel! So glad you liked it 😀
Thanks so much! I am now super addicted to these, they’re so delicious 😀
Hi Mandy! You’re so welcome 🙂 So glad you liked it so much!
OMG soooo yummy! Thank you for this great recipe! I made it last night using a blend of gluten free Buckwheat flour and corn meal. It turned out super yummy. Next I’m making the vegan ranch dip and trying the batter with other veggies like broccoli florets and zucchini 😋
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Hi Stacy! Thank YOU for your nice words 🙂 Hope you enjoy the dip as well!
i got a question. does your ebook include the free recipes found in your blog?
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Hi Daisy! No, you’ll only find new recipes in our ebooks 🙂
I made this cauliflower wings today including the batter and sauce. I love the result. I had tried to make this before from different recipes with no success. I put it in the air fryer. I made some mistake with the use of the air fryer so it could have been crispier; nevertheless, it was still good and very tasty. Thanks.
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Hi Daisy! So glad you liked it and the recipe worked for your 🙂 Have a nice day!
The spices you mentioned are not usually gluten free…
I was making this as an Easter appetizer…after gathering all the ingredients, I noticed they all said” may contain wheat”…my daughter has Celiac disease, and this would have made her very ill….
Perhaps you should include this warning in your recipes…
Celiac is a very serious disease…not to be taken lightly, by adding “gluten free” to your recipes…
Hi Linda! At least here in Spain you can find gluten-free products at some health stores, and I’ve also seen so many gluten-free buffalo cauliflower wings recipes on American blogs. I’m so sorry you didn’t find them. Have a nice day!
The batter didn’t cook properly…it was completely mush
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Hi Tillie! I’m so sorry the recipe didn’t work for you, but it works 🙂 Have you followed all the steps and used the same ingredients? Maybe if you tell me more abot your batter, I could help you…
My cauliflower came out soft….not crispy at all. I have made other recipes similar to this and have had it happen then too. I followed the recipe exactly- is there a secret I’m missing to get that crispy/“fried” texture?
Hi Rachel! It’s not fried, so the texture is not the same, but I think it’s totally worth it as it’s 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 🙂
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 🙂
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 🙂
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!
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 😉
Hi! Can I use almond flour instead?
Hi Liz! I’ve never used it myself, but I think it should work 🙂
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 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!