Crispy Cauliflower Buffalo Wings

A simple flour-and-milk batter coats cauliflower florets here before baking or air-frying them until crisp, giving them enough structure to hold up under a coating of buffalo sauce. A second short round in the oven or air fryer after saucing sets the sauce in place instead of leaving them wet and soggy. It's a plant-based appetizer that still delivers a real buffalo wing crunch.

Battered cauliflower florets baked or air-fried crisp, then tossed in buffalo sauce.

Why You'll Love This Recipe

• Fast: ready in about 40 minutes (15 min prep, 25 min cook)
• Simple: 9 everyday ingredients
• Feeds the family: 6 servings
• Light: about 159 calories per serving

Ingredients

• 1 large head of cauliflower
• 1 cup all-purpose flour (or gluten-free alternative)
• 1 cup milk (or plant-based milk for vegan option)
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup buffalo sauce
• 2 tbsp melted butter (or vegan butter)

Instructions

1. Heat the oven to 450°F (230°C), or prepare your air fryer.
2. Cut the cauliflower into bite-sized florets.
3. Whisk the flour, milk, garlic powder, paprika, salt, and pepper together in a large bowl to make the batter.
4. Dip each floret into the batter, making sure it's well coated.
5. If baking, place the battered florets on a parchment-lined baking sheet and bake for 20 to 25 minutes, flipping halfway through.
6. If air frying, place a single layer of battered florets in the basket and cook at 400°F (200°C) for 12 to 15 minutes, shaking the basket halfway through.
7. While the cauliflower cooks, mix the buffalo sauce with the melted butter in a large bowl.
8. Once the cauliflower is golden and crispy, toss it in the buffalo sauce mixture until well coated.
9. Return the sauced cauliflower to the oven or air fryer for an additional 5 minutes to set the sauce.

Cooking Tips

• Cut the cauliflower into similarly sized florets so they cook evenly.
• Coat each floret fully in the batter for the best crispy shell.
• Don't overcrowd the pan or air fryer basket, so the florets crisp instead of steam.

Substitutions

• Gluten-free flour can replace all-purpose flour.
• Plant-based milk can replace dairy milk for a vegan version.
• Vegan butter can replace regular butter in the sauce.

Storage

• Refrigerate leftovers in an airtight container for up to 2 days.
• Reheat in the oven or air fryer to bring back some crispness.
• Freezing isn't recommended, since the batter texture suffers once thawed.

Serving Suggestions

• Serve hot with ranch or blue cheese dressing.
• Add celery and carrot sticks on the side.
• Garnish with chopped green onions.

Nutrition (per serving)

Nutrient	Amount
Calories	159 kcal

You Might Also Like

• Crispy Air Fryer Cheesy Potato Wedges
• Crispy Baked Potato Slices with Cheese
• Garlic Bread with Slice Bread
• Air Fryer Crispy Sweet Potato Fries
• Roasted Garlic Mashed Potatoes
• Crispy Cheesy Onion Ring Chips