These Buffalo Cauliflower nuggets are so delish and addictive. It’s perfect as an appetizer on game day or as an any day snack. It has all the flavors of buffalo wings that we all love so much, with a kick of spicy cayenne pepper. Believe it or not… something this good is also healthy for you. I love serving them with blue cheese or ranch dressing and some celery sticks. Move over veggie tray, here comes Buffalo Cauliflower!
Inspired by cauliflower wings at a local vegan restaurant, Modern Love in our city. As a meat eater, I think all dishes were pretty good but the star that night were these yummy cauliflower wings. Well, since they serve vegan food, you can guess that they were not real chicken wings, they were these bite-sized cauliflower florets with thin coat of batter that tasted like buffalo wings. Many of my friends love them too, so it’s my mission to recreate at home. I used my hubby as a guinea pig and hope that he’d approve and he did! He’s a picky veggie eater so if he likes it, so will you, I promise.
Let’s cook some food!
Preheat the oven to 425 °F.
Cut the cauliflower into bite-sized florets. My trick, cut from the bottom where you can see the branches because it’s easier to separate into florets this way.
Add flour, all the spices (cumin, paprika, cayenne pepper, salt, pepper, minced garlic or garlic powder) into a large bowl.
Add water and milk. I used soy milk but you can use regular milk or almond milk. Whisk everything together.
Add cauliflower into the batter and gently stir.
Use tongs to shake off excess batter. Put them on a baking rack on top of a baking sheet lined with foil (for easy clean up… you’re welcome.)
Bake for 20 minutes.
In the meantime, make the buffalo sauce. Whisk together melted butter, Frank’s red hot sauce and agave or honey.
Take the cauliflower out of the oven after 20 minutes and spoon buffalo sauce on top of each floret. You should have a little bit of the sauce left. Save it to drizzle on top before serving.
Put them back into the oven and bake for additional 25-30 minutes, until golden brown.
Drizzle more buffalo sauce on top, serve with ranch or blue cheese dressing and celery sticks.
Enjoy! I hope you give this Buffalo Cauliflower a try, the recipe card is below.
- 1 head cauliflower
- ¾ cup all-purpose flower
- ½ cup water
- ½ cup soy, almond or regular milk
- 2 teaspoons garlic power (or 2 cloves minced garlic)
- 1 teaspoon cumin
- 1 teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon cayenne pepper
- For the buffalo sauce:
- ¼ cup Frank's red hot sauce
- 1 tablespoon melted butter
- 2 teaspoons agave or honey
- Preheat the oven to 425 °F.
- Cut the cauliflower into bite-sized florets. Cut from the bottom where you can see the branches because it's easier to separate into florets this way.
- Add flour, all the spices water and milk into a large bowl. Whisk everything together.
- Add cauliflower into the batter and gently stir. Use tongs to shake off excess batter. Put them on a greased baking rack on top of a baking sheet lined with foil for easy clean up.
- Bake for 20 minutes.
- In the meantime, make the buffalo sauce. Whisk together melted butter, Frank's red hot sauce and agave or honey.
- Take the cauliflower out of the oven after 20 minutes and spoon buffalo sauce on top of each floret. Save some to drizzle on top before serving.
- Put them back into the oven and bake for additional 25-30 minutes, until golden brown.
- Drizzle more buffalo sauce on top, serve with ranch or blue cheese dressing and celery sticks.
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