Crispy, spicy vegan buffalo cauliflower wings tossed in hot sauce with a creamy dairy free ranch, 100% plant based. ♡
These vegan buffalo cauliflower wings are the plant based game day snack that beats regular wings. Crispy battered florets dunked in buttery hot sauce and dipped into a dairy free cashew ranch. For more ideas, see our Vegan Creamy Cashew Pasta.
100% plant based and dairy free with the same crispy, spicy, finger licking reward. One pan, one bowl, 35 minutes. Let’s make it together.
Ingredients
Vegan Buffalo Cauliflower Wings
- 1 large cauliflower, cut into florets
- 3/4 cup all purpose flour
- 3/4 cup unsweetened plant milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp fine sea salt
- 1/2 cup hot sauce, Frank’s RedHot
- 3 tbsp vegan butter, melted
- 1 tbsp maple syrup
- 1/2 cup vegan ranch, for serving
- 2 stalks celery, sliced for serving
How to Make Vegan Buffalo Cauliflower Wings
- **Prep.** Heat oven to 450F. Set a wire rack over a sheet pan. Lightly grease the rack.
- **Batter.** Whisk flour, plant milk, garlic powder, onion powder, paprika, and salt in a bowl until smooth.
- **Dip.** Dip each cauliflower floret into the batter, letting excess drip off. Place on the wire rack.
- **Bake.** Bake 22 minutes until batter is set and edges are golden.
- **Sauce.** Whisk hot sauce, melted vegan butter, and maple in a large bowl. Toss baked cauliflower in the sauce to coat.
- **Serve.** Return sauced wings to the rack. Bake 8 more minutes until sticky and crisp. Serve with vegan ranch and celery.
Why This Recipe Works
A simple flour, plant milk, and spice batter delivers the exact crispy fried chicken style coating that makes these crispy buffalo cauliflower taste like real wings. The batter needs to be thick enough to coat but thin enough to set into a crispy shell once baked. Too thick and it turns gummy, too thin and it slides off.
Baking at 450F on a wire rack set over a sheet pan is what makes the cauliflower properly crispy without deep frying. The wire rack lets air circulate under the wings so every side crisps evenly, and the high heat locks the batter into a shell before moisture escapes the cauliflower. Baked flat on a pan, the wings steam on the bottom and turn soggy.
Tossing the wings in a buttery hot sauce after they come out of the oven is the classic Buffalo move. Vegan butter (or melted coconut oil) emulsifies the hot sauce into a glossy coating that clings to every nook. This is the exact same technique as chicken wings, which is why these vegan wings hold up to the real thing. For more ideas, see our Vegan Buddha Bowl Tahini Dressing.
Tips
- Cut cauliflower into bite sized florets, similar to a chicken wing drum.
- Vegan swap: cauliflower replaces chicken and vegan butter replaces dairy butter in the sauce.
- Store leftovers in the fridge for up to 3 days.
- Reheat in a 425F oven for 8 minutes to bring back the crisp. Microwave makes them soggy.
- Use a wire rack over a sheet pan for the crispiest wings.
- Frank’s RedHot is the classic buffalo base. Use your favorite hot sauce for different heat.
Variations
- Swap buffalo for a Korean gochujang glaze for a sweet spicy twist.
- Coat in BBQ sauce instead of buffalo for vegan BBQ wings.
- Use panko plus the batter for extra crunch.
- Make them honey garlic style with maple garlic sauce.
- Toss in a sticky teriyaki glaze for Asian inspired wings.
- Serve over salad greens with ranch for a buffalo cauliflower salad.
Looking for more vegan ideas? Try our Vegan Chickpea Curry or Vegan Banana Bread next.
Common Mistakes to Avoid
- Thin batter: Batter should coat a spoon. Too thin slides off the cauliflower and you lose the crispy shell.
- No wire rack: Wire rack elevation is the key to all sides crisping. Flat on the pan makes soggy bottoms.
- Sauce before the oven: Bake first, then toss in sauce. Sauce before baking prevents crispiness.
- Crowded pan: Leave space between florets. Crowded wings steam instead of crisp.
Vegan Buffalo Cauliflower Wings
Ingredients
Method
- **Prep.** Heat oven to 450F. Set a wire rack over a sheet pan. Lightly grease the rack.
- **Batter.** Whisk flour, plant milk, garlic powder, onion powder, paprika, and salt in a bowl until smooth.
- **Dip.** Dip each cauliflower floret into the batter, letting excess drip off. Place on the wire rack.
- **Bake.** Bake 22 minutes until batter is set and edges are golden.
- **Sauce.** Whisk hot sauce, melted vegan butter, and maple in a large bowl. Toss baked cauliflower in the sauce to coat.
- **Serve.** Return sauced wings to the rack. Bake 8 more minutes until sticky and crisp. Serve with vegan ranch and celery.
Notes
Sources: USDA FoodData Central for nutrition data and Physicians Committee plant based nutrition reference.
