Description
Buffalo Cauliflower Wings are the ultimate plant-based alternative to traditional buffalo wings, offering all the flavor and crunch without the meat. These wings are coated in a light almond flour batter, baked to golden perfection, and then tossed in a tangy buffalo sauce made with vegan butter. The result is a deliciously crispy, spicy snack that’s perfect for game day, parties, or a satisfying weeknight treat.
Ingredients
1 cup superfine almond flour
1/2 cup unsweetened almond milk (can substitute any milk)
1 tsp onion salt
1 tsp paprika
1/2 tsp garlic powder
4 cups cauliflower florets (about 1 medium cauliflower)
1/2 cup buffalo sauce (Tessamae’s or Frank’s)
2 tablespoons vegan butter (can substitute with ghee if not dairy-free for Whole30)
Instructions
Cut the Cauliflower:
Remove most of the stem and chop the cauliflower into bite-sized florets.
Preheat the oven to 450°F (232°C) and line a baking pan with parchment paper.
Make the Batter:
In a large bowl, combine the almond flour, almond milk, onion salt, paprika, and garlic powder. Mix until smooth.
Add the cauliflower florets to the bowl and toss them until they are well coated in the batter.
Bake the Cauliflower:
Arrange the coated cauliflower florets in a single layer on the prepared baking sheet.
Bake for 20-25 minutes, flipping halfway through, until the cauliflower is golden brown.
Prepare the Buffalo Sauce:
While the cauliflower is baking, mix the hot sauce and melted vegan butter (or ghee) together in a small bowl.
Coat the Cauliflower in Buffalo Sauce:
After the initial baking, pour the buffalo sauce evenly over the cauliflower florets and toss them to coat well.
Return the coated cauliflower to the oven and bake for an additional 10 minutes, or until crispy and starting to brown.
Serve:
Garnish with fresh chopped herbs if desired, and serve the buffalo cauliflower wings with your favorite dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 200