Buffalo Cauliflower

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Buffalo needs are a thing and I have them. This recipe does it for me without busting my caloric budget. Contrary to what all the vegan food blogs are saying, for me, these cauliflower “wings” are not a replacement for real chicken, but they are insanely good in their own right. If you try them with an open mind, you’ll see what I mean.



1 medium head of cauliflower, cut into bite size florets

2 cups all purpose flour

1 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 1/2 cups milk (unsweetened soy, almond or cashew milk may be used)


1 cup Frank’s Wing Sauce


3/4 cup Frank’s Red Hot or Tabasco and 1/4 cup melted Butter or Margarine.


  • Preheat oven to 450ºF
  • Prepare a large cookie sheet with cooking spray or oil and set aside
  • In a large mixing bowl, thoroughly combine all of the batter ingredients until it forms a batter slightly thinner than pancake batter.
  • Dip the cauliflower pieces one by one into the batter, coat well and let the excess  batter drain off before placing them 1/2 inch apart on the greased cookie sheet.
  • Bake 20 minutes total, flipping them halfway through cooking.
  • While the cauliflower bakes, prepare your sauce in a large bowl.
  • When the cauliflower is done toss them straight into the sauce, carefully stir or toss to coat.
  • Optional: For extra crispy cauliflower, after coating in sauce, return to the oven for an additional 5-10 minutes.

Break out the Bleu Cheese/Ranch. 

Eat guilt free.

Note: If you really want to guild the lily and don’t mind a few extra calories, deep fry your cauliflower bites at 350º for 4-8 minutes, drain excess oil in a strainer or on paper towels and toss in sauce while they’re still screaming hot. Extra incredible.


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