Cauliflower Buffalo Wings

Cauliflower Buffalo Wings  (DF, GF, EG, V)

For vegans and meat eaters alike, Cauliflower Buffalo Wings are a perfect option for any party or football game! Serve with your favorite dipping sauce (I'm all about dairy-free and egg-free ranch). They're DUDE approved too!


  • 1 head of cauliflower (broken into florets)
  • ½ cup coconut milk or other vegan milk option
  • ½ cup water
  • ¾ cup gluten free all-purpose flour
  • 2 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp of paprika
  • ¼ tsp salt
  • ¼ tsp ground pepper
  • 1 cup Frank's red hot sauce
  • 1 tbsp vegan butter (I use Earth Balance Olive Oil Butter)

Optional for dipping: Vegan Ranch (I use Just Ranch)



-Grease baking sheet very well with oil. I use grapeseed oil spray. 

-Preheat your oven to 450 degrees

-Wash and cut cauliflower head into bite-sized pieces/florets. 

-Mix the milk/water/flour and spices in a medium mixing bowl 

-Mix until the batter is thick and is able to coat the cauliflower without dripping.

-Dip the cauliflower in the batter. You can do this one by one or in batches. shake off excess batter before placing cauliflower on the baking sheet. 

-Lay the cauliflower single layer on the baking sheet.

-Bake for 20 minutes until golden brown, flipping the florets over halfway through to get all sides golden brown and crispy.

-While the cauliflower is baking, make your buffalo wing sauce. In a small saucepan on low heat melt butter and mix in hot sauce. Mix until just melted then remove from heat. Stir together and set aside off the heat. 

-Once the cauliflower is done, remove them from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly. Return cauliflower to the baking sheet and bake in the oven for another 10-15 minutes or until reached desired crispness. Serve with your favorite dipping sauce. Enjoy!