Easy vegan buffalo cauliflower
Crispy and delicious baked buffalo cauliflower wings. Perfect vegan Super Bowl appetizer for a party or get together. Can be made in an air fryer or oven. Tips on how to easily make this gluten free.
This is another recipe that goes to show that anything you craved before going vegan, can easily be made vegan.
You never have to miss out on your favorite foods!
This recipe is
- Healthy (1)
- Easy to make
- Can easily be made gluten free
These ingredients are easy to find and you probably have them all in your kitchen already.
Cauliflower – I recommend using fresh cauliflower and not frozen. Frozen cauliflower has already been cooked, so it will be a bit softer.
All purpose flour – I give tips on how to make this gluten free below.
Unsweetened oat milk – I love using oat milk for savory dishes because it’s one of the only plant based milks that don’t leave an after taste. Cashew milk or coconut milk are also good. No, the coconut milk (like So delicious brand) don’t leave a coconut flavor.
My least favorite is soy milk, as it always leaves an after taste.
Seasonings – Nobody loves bland food, so we’re adding in some garlic powder, onion powder and smoked paprika
Buffalo sauce – Read the ingredients because some buffalo sauce contains eggs. One of my favorites to use is Frank’s red hot. It’s accidentally vegan as long as it’s not the honey flavored one.
Vegan butter – You can also use margarine. One of my favorite vegan butters is Earth balance.
Bread crumbs – Panko bread crumbs are my favorite. This is mandatory if you want crispy cauliflower wings. I also give tips on how to make this gluten free below.
Maple syrup – This is optional, but I find a little bit of maple syrup in the wing sauce balances out the spiciness, while making it a little bit sticky.
- Make sure you don’t cut your florets into too small of pieces. The smaller the floret, the more mushy it will be.
- An easy way to cut the cauliflower is to cut it in half and then cut away the stem from the florets, then, with your hands, just break apart each floret.
If you want to make a healthier version of this, just omit the vegan butter in the hot sauce, although it does add a nice flavor to these wings.
How to serve
- Serve these vegan wings with vegan cashew ranch dressing, lettuce and celery.
- You can also turn them into buffalo cauliflower tacos
- These vegan wings also taste great topped on a salad.
How to store
This crispy cauliflower tastes the best when eaten right away. The longer it sits or cools off, the soggier it will get. I reccomend eating them right away and not storing them, but if you need to, they will last about five days in the fridge.
A few tips for having the best tasting wings is to only prepare as much as you will eat.
If you’re running low on time, you can always prep the batter and cauliflower before hand, and then assemble right when you’re ready to eat.
How to re-heat cauliflower wings
The best way to re-heat this recipe is in the oven. Set your oven to 400 degrees and then pop them in for about 10-20 minutes or until they’re warmed through.
How to make this recipe gluten free
Some gluten free flours end up being a little bit thicker, so adjust the amount of liquid to get the consistency you need.
How to make cauliflower wings in the air fryer
This recipe is amazing in an air fryer. Make sure to not over crowd the air fryer, or else it won’t come out as crispy. Cook this in batches if needed.
To cook this in the air fryer just set the temperature to 400 degrees fahrenheit. Bake for 20 minutes, shaking halfway through.
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Buffalo cauliflower wings
- 1 head of cauliflower (cut into bite-sized florets.)
- 1 cup all purpose flour
- 1 cup unsweetened oat milk (or coconut milk or cashew milk)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- 1 cup buffalo wing sauce
- ¼ cup melted vegan butter (optional)
- 1 tbsp maple syrup (optional)
- 2 cups panko bread crumbs
- Cut cauliflower into bite-sized florets. Make sure they’re small enough to fit on a taco, but not too small. The smaller the floret, the more soggy it will be when baked.1 head of cauliflower
- In a large bowl, mix together flour, garlic powder and onion powder, salt and smoked paprika. Pour in unsweetened oat milk and stir until batter is smooth. Dump cauliflower florets into batter and mix until each piece is well coated1 cup all purpose flour, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp smoked paprika, ½ tsp salt, 1 cup unsweetened oat milk
- Take tongs and remove each piece of cauliflower from batter bowl, trying to knock off any excess batter. Place cauliflower in a bowl with 1-2 cups of panko bread crumbs. Cover each piece evenly2 cups panko bread crumbs
- Pre-heat oven to 425 degrees
- Add cauliflower to a lined baking sheet. Bake for 15-20 minutes or until florets start to turn slightly golden brown.
- Mix buffalo wing sauce, vegan butter (optional) and maple syrup (optional) in a sauce pan. Simmer on low until butter is melted.1 cup buffalo wing sauce, 1 tbsp maple syrup, ¼ cup melted vegan butter
- Once cauliflower has baked, let it sit for five minutes to let it crisp up. This an important step to make sure cauliflower doesn't get soggy. Then dump it into the sauce pan, evenly coating each piece.
- Place back in the oven for another 5-10 minutes to crisp cauliflower back up.
- Serve with creamy vegan ranch dressing, celery and carrot sticks.
Air fryer instructions
- Lightly greese or line your air fryer basket. Place the cauliflower in the air fryer basket, giving each piece room. You may have to do this in multiple batches. Bake at 400 degrees in the air fryer for 12-15 minutes shaking halfway through.
- Take out of the air fryer then add the cauliflower to the sauce pan on the stove. Coat well. Add back to the air fryer for 2 minutes at 400 degrees to crisp the cauliflower back up.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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