Save The first time I made these for a Super Bowl party, my meat-loving cousin ate three helpings before asking what kind of chicken I used. His jaw dropped when I told him it was cauliflower, and honestly, mine did too watching them disappear from the platter.
Ive started doubling the recipe because a single batch never lasts through halftime. Something about grabbing that first crispy bite with just the right amount of heat makes people gather around the serving dish like moths to a flame.
Ingredients
- 1 large head cauliflower, cut into bite-sized florets: Fresh cauliflower works best here, and try to keep the pieces uniform so they all cook at the same speed
- 3/4 cup all-purpose flour: This creates the foundation of your crispy coating, though gluten-free blends work surprisingly well if needed
- 1/4 cup cornstarch: The secret weapon for extra crunch that really makes these feel indulgent
- 1 teaspoon garlic powder: Dont skip this, it adds that savory depth that balances the heat
- 1 teaspoon onion powder: Works with the garlic to create that classic buffalo wing flavor base
- 1 teaspoon smoked paprika: Adds a subtle smokiness that makes these taste restaurant quality
- 1/2 teaspoon salt: Essential for bringing out all the flavors
- 1/2 teaspoon black pepper: Freshly ground makes a noticeable difference
- 3/4 cup unsweetened plant-based milk: Almond, soy, or oat all work, just avoid anything with added flavors
- 1/2 cup hot sauce: Franks is the classic choice, but your favorite brand will work beautifully
- 2 tablespoons vegan butter, melted: This creates that silky restaurant style sauce coating
- 1 tablespoon maple syrup or agave: Just enough sweetness to tame the heat and help everything caramelize
- 2 tablespoons chopped fresh parsley or chives: Adds a fresh pop of color and a bright finish
- Vegan ranch or blue cheese dip: The cooling counterpart that makes these completely addictive
Instructions
- Get your oven ready:
- Preheat to 220°C (425°F) and line a baking sheet with parchment paper or a silicone mat.
- Make the magic batter:
- Whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper in a large bowl, then pour in the plant milk and whisk until smooth.
- Coat the cauliflower:
- Add the florets to the batter and toss them around until every piece is thoroughly covered in the mixture.
- Arrange for success:
- Spread the battered cauliflower on your prepared baking sheet in a single layer, keeping space between each piece so they can crisp up properly.
- First bake:
- Bake for 20 minutes, flipping them halfway through, until theyre golden and starting to look irresistible.
- Whisk up the sauce:
- While the cauliflower bakes, stir together the hot sauce, melted vegan butter, and maple syrup until combined.
- Sauce toss:
- Pull the cauliflower from the oven and gently coat each piece in the buffalo sauce.
- Final crisp:
- Return the cauliflower to the baking sheet and bake for 10 more minutes until the sauce is sticky and caramelized.
- Finish and serve:
- Garnish with fresh herbs and serve immediately with vegan ranch for dipping.
Save These have become my go-to for showing people how satisfying plant-based eating can be without anyone feeling like theyre missing out. Theres something special about watching skeptics become converts after just one bite.
Getting That Perfect Crunch
The cornstarch in this batter is what sets these apart from every other cauliflower wing recipe out there. I learned this trick from a restaurant chef who told me the starch creates this microscopic lattice structure that crisps up beautifully and somehow stays crunchy even after saucing.
Sauce Strategy
Timing the sauce application matters more than I initially realized. Too early and the batter never sets properly, too late and it doesnt adhere. That second bake after saucing is nonnegotiable, it transforms the coating from soft to that sticky finger licking good texture that makes these so addictive.
Make Ahead Magic
You can bread the cauliflower up to a day in advance and store it on the prepared baking sheet covered in the fridge. The batter actually thickens slightly overnight which Ive found creates an even better crunch.
- Let refrigerated pieces come to room temperature for about 15 minutes before that first bake
- Consider setting up a dipping station with multiple sauce options for variety
- Keep a extra batch of sauce warm on the side for people who want extra kick
Save These always disappear faster than I expect, so maybe make an extra half batch just in case. Happy snacking.
Recipe FAQs
- → How do I achieve extra crispiness?
Broil the bites for 2-3 minutes after baking or use an air fryer at 200°C (400°F) for 15–20 minutes, shaking halfway through.
- → Can I substitute gluten-free flour?
Yes, use certified gluten-free all-purpose flour to make this dish suitable for gluten-intolerant diets without affecting texture significantly.
- → What plant-based milks work best in the batter?
Almond, soy, or oat milk work well, providing moisture and binding without altering the flavor drastically.
- → How can I adjust the heat level?
Modify the amount of hot sauce in the buffalo sauce to suit your preferred spice intensity.
- → What garnishes complement these bites?
Fresh parsley, chives, vegan ranch, or blue cheese-style dips enhance flavor and presentation.