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Square photo of a bowl of buffalo cauliflower wings

Buffalo Cauliflower Wings

  • Author: Iosune
  • Prep: 20 mins
  • Cook: 40 mins
  • Total: 1 hour
  • 6-8 1x
  • Appetizer, Side Dish
  • American
  • Vegan

Servings 6-8 1x

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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.


For the cauliflower wings:

  • 1 cauliflower head

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


  1. Preheat the oven to 450ºF or 230ºC.
  2. Wash and cut the cauliflower head into bite-sized pieces or florets.
  3. Mix the batter ingredients in a bowl until well combined.
  4. Dip each floret into the batter and coat evenly. Shake off the excess and place them on a parchment-lined baking sheet.
  5. Bake for 20 minutes, flipping over the florets halfway through.
  6. 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.
  7. After that, pour the sauce into a mixing bowl
  8. 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.
  9. Bake them for another 20 minutes or until golden brown, flipping over the florets halfway through.
  10. 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!
  11. Keep the leftovers in a sealed container in the fridge for up to 5 days.


  • 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.


  • 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