Get two new free healthy recipes each week. Sign Up

Buffalo Cauliflower Wings

4.96 from 610 votes

These addictive crispy baked buffalo cauliflower wings are a game day hit with both vegans and meat eaters. Everyone loves the recipe!

Crispy Buffalo Cauliflower Wings.jpg

Easy cauliflower buffalo wings

The crispy, savory, spicy, and secretly healthy snack is impossible to resist!

With just 6 ingredients, these surprisingly delicious buffalo wings are perfect for game day, summer barbecue parties, potlucks, or family weeknight dinners.

Quickly make up a batch whenever you find yourself craving some serious comfort food that won’t leave you feeling weighed down.

They are especially tasty dipped in ranch dressing!

Here are 25 easy Cauliflower Recipes

Watch the buffalo cauliflower wing recipe video, above

Healthy Cauliflower Buffalo Bites

Reasons to make buffalo cauliflower wings

1. You will be surprised by how good they taste.

Buffalo cauliflower wings are popular for a reason. You would never expect the meatless wings to taste anywhere near as good as they do!

I’ve had so many meat eaters ask for the vegetarian recipe after trying the wings. One hardcore carnivore friend said he actually liked the cauliflower wings better than chicken wings.

His logic is that they are less greasy, you can eat way more of them, and the cauliflower buffalo bites don’t weigh you down the same way chicken wings might.

2. The serving size is so much bigger.

The entire tray of wings is under 300 calories, and the cauliflower bites are also lower than buffalo chicken wings in fat, higher in fiber, and cholesterol free, with just two Weight Watchers points per serving.

I know parties are supposed to be all about comfort food indulgences and not having to worry about clean eating. But when I recently served these wings, people kept commenting that they really appreciated having a healthy option amidst all of the pizzas, cookies, potato chips, and beer.

3. It’s a recipe that everyone can enjoy.

Vegan, gluten free, keto, paleo, Whole 30, low carb, Weight Watchers…

Chances are, you have at least one friend or family member on one of these diets, and these oven roasted healthy wings are a great appetizer you can bring to a party for everyone to enjoy.

Plus, there are no bones to worry about in this healthy snack, which is especially good if you have any four legged pets around.

Also try this 5 ingredient Keto Cheesecake

Crunchy Cauliflower Buffalo Wings

The best healthy baked buffalo cauliflower bites

The first time I tried these buffalo cauliflower bites was at a football watching party.

I set down the tray to test them out and gauge everyone’s reactions.

Here’s what happened:

Some people thought the idea was too crazy to even try, and one person who did try them said he didn’t like them because they weren’t meat. But everyone else at the party gobbled up the cauliflower wings recipe at lightning speed.

And no one in the group was even a vegetarian!

A large batch of the buffalo cauliflower bites was completely gone by the end of the night, with multiple requests for the recipe.

Leftover cauliflower? Make Cauliflower Alfredo Sauce

Roasted Cauliflower With Spicy Buffalo Sauce

How to make healthy buffalo wings

Gather the ingredients: raw cauliflower, garlic powder, hot sauce or buffalo sauce, milk of choice, flour or almond flour, and oil or butter spread.

You can also add some panko breadcrumbs for an extra crunch if desired.

Preheat the oven to 425 degrees Fahrenheit, and line a large baking dish or cookie sheet with parchment paper.

Either toss the cauliflower florets with a little coconut or vegetable oil or spray them with oil spray for a low fat option.

Place the florets in a very large bowl or Ziploc bag, then toss with the flour and garlic powder until the cauliflower is evenly coated.

If using the breadcrumbs for an added crunchy texture, finely crush them. Add the milk of choice to the cauliflower, followed by the breadcrumbs. Toss to coat.

Arrange the florets in a single layer in the baking pan. For best results, do not overcrowd them. Bake on the oven’s center rack for 25 minutes.

Meanwhile, combine the buffalo sauce and oil or melted butter in a dish. The fat will help the sauce adhere to the vegetables.

Dip each cauliflower floret in buffalo sauce. Place back in the baking pan, and bake an additional 15 minutes.

To achieve the crispiest texture, I recommend broiling for three to five minutes at this time, watching so the recipe does not burn.

Serve with blue cheese or ranch dressing and optional celery and carrot sticks.

The recipe was inspired by my Shake & Bake Cauliflower– you shake the ingredients together in a bag then bake in the oven until hot and crispy!

Baked Cauliflower With Breadcrumbs
Baked Buffalo Cauliflower Wings Recipe

Vegan buffalo cauliflower wings

The recipe is naturally plant based and vegan as long as you use your favorite nondairy milk, such as almond milk, and either oil or a dairy free butter.

For gluten free buffalo wings, use almond flour or gluten free all purpose flour.

Low carb keto wings

To make keto buffalo wings, use the almond meal option in the recipe in place of flour.

The cauliflower bites are already sugar free, so they’re a great paleo and keto appetizer that people who aren’t big on calorie free sweeteners can also appreciate.

Vegan Cauliflower Buffalo Wings With Ranch

Cauliflower wings vs. chicken wings

To be clear, these cauliflower buffalo wings do not taste ohmigosh just like real buffalo wings. If you find any food blog or cookbook recipe that claims cauliflower is going to taste just like meat, run far away.

Cauliflower is not meat, cauliflower will never be meat, and buffalo cauliflower wings are never going to fool anyone into thinking they are chicken wings. End of story.

That being said, these baked cauliflower wings are delicious in their own right. There’s no need to treat them as a substitute for the real thing, because they are the real thing.

The completely vegan buffalo wings make a great healthy game day snack, and they are especially good dipped in vegan ranch dressing.

Or you can use them to make buffalo Cauliflower Tacos.

I haven’t tried frying them in an air fryer or cooking in an instant pot or on the grill, but some readers have reported success with these methods. Be sure to report back for others if you experiment.

These plant based wings are definitely worth a shot, even if for no other reason than to be able to say you’ve tried them. And it might really amaze you how good they are!

How To Make Cauliflower Buffalo Wings
Pin it now to save for laterPin Recipe

Buffalo Cauliflower Wings

This easy crispy baked buffalo cauliflower wings recipe is a hit with both vegans and meat eaters.
Cook Time 45 minutes
Total Time 45 minutes
Yield 3 – 4 servings
5 from 610 votes


  • 1/2 large head cauliflower, cut into florets
  • oil spray or oil
  • 1/4 cup flour or almond meal
  • 1/4 tsp garlic powder
  • 3 tbsp milk of choice
  • optional 1/2 cup breadcrumbs
  • 1/2 cup buffalo sauce or hot sauce
  • 1 – 4 tsp oil or butter


  • Preheat the oven to 425 F. Line a large baking dish with parchment. Spray florets with oil spray or toss with a little oil. Place in either a very large bowl or a large Ziploc bag. Toss with the flour and garlic powder until evenly coated. If using the breadcrumbs for added crunch, finely crush them. Add the milk of choice and then the breadcrumbs to the cauliflower, and toss to coat. Arrange in one layer in the baking pan. Bake on the center rack 25 minutes. Combine the oil or melted butter spread with the buffalo sauce. The fat helps the sauce adhere to the cauliflower. Dip cauliflower in sauce. Bake another 15 minutes. After this time, I like to broil for up to 5 minutes, watching so it does not burn. Serve with ranch dressing. If you make the recipe, don't forget to rate it below!
    View Nutrition Facts


For dessert, make these Easy Cinnamon Rolls.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

More Healthy Cauliflower Recipes

The Best Creamy Cauliflower Soup Recipe

Cauliflower Soup

Sticky Sesame Cauliflower

Cauliflower Fried Rice Recipe

Cauliflower Fried Rice

Keto Cauliflower Casserole low carb

Cauliflower Casserole

Healthy Chocolate Cake With A Secret Ingredient Cauliflower

Healthy Chocolate Cake

vegan lemon chicken

Sticky Lemon Cauliflower

cauliflower pizza crust recipe

Cauliflower Pizza Crust

Sticky Pineapple Cauliflower Recipe

Pineapple Cauliflower Bowls

Cauliflower Mac And Cheese

Cauliflower Mac And Cheese

Published on February 8, 2023

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions


Leave a comment or reviewLeave a rating
  1. Andrea Eisenberg says

    I’m so glad you said those things about it doesn’t taste like chicken and it doesn’t have to! I always think people really like the added flavors more than the meat anyway; who eats plain boiled meat? ew
    We are crazy about these cauliflower recipes. I made your crispy lemon cauliflower and it was totally incredible. Wow. Maybe it helps I pick my lemons right off the tree! I love the sesame sauce too– I add peanuts and call it Kung Pao!
    Can’t wait to make the buffalo. Thanks.

    • Greg says

      Just tried it. I would recommend adding the flour to the liquids and then coating the cauliflower. It’ll bake much better.

    • Angela W says

      I made these and loved them and so did my husband. Really tasty and good texture. I made these once using another recipe and it did turn out good. So I am thrilled to have recipe!

    • Clara says

      4 stars
      We swapped buffalo sauce for Buffalo Wild Wings sauce and it was pretty comparable to the wings there! I added an egg to the flour as well and the breading stuck perfectly. Still not crunchy enough though

  2. Emily says

    After having these at a vegan restaurant years ago, I have always wanted to make them myself! I’ve tried before with not as much success, but these look spot on! Will have to give it a try.

  3. Natasha @ Thoughts of Tradition says

    I made your enchilada recipe today for lunch. So delicious. Now I have half a head of cauliflower lying around… clearly this recipe is calling my name!

  4. Cassie Thuvan Tran says

    Happy Super Bowl! These cauliflower buffalo wings look so so much tastier than any real buffalo wings (ick!)! Definitely would be putting this on top of a salad as well. They’d taste so delicious with fresh butter lettuce!

  5. Emma says

    Do these get crispy or do they stay on the soft side? Every recipe I’ve tried for buffalo cauliflower has had soggy results, even after broiling (well, the undercooked parts are crunchy and the burned parts are crispy!).

      • Courtney says

        I cooked them in the air fryer and it turned out nice and crispy! If you don’t have an air fryer, I’ve also had success cooking food on a wire rack over the baking sheet so air circulates under as well.

      • Kate says

        Hi! I just made these and they turned out great. For extra crispiness, I would definitely do the optional breadcrumbs (I used Panko) as well as follow her directions to broil them after. In my case I didn’t have a broiler, so I simply baked them for extra time. They came out much crispier than expected.

    • Michelle Sharp says

      I had some larger pieces and smaller pieces and the smaller did crisp up. I broiled them for about 5 minutes. I did not add the breadcrumbs, but I did use all purpose flour and some almond milk. I put it all in a bag to shake them up with the mixture and it turned out well.

  6. Natasha @ Thoughts of Tradition says

    I love substituting roasted cauliflower for chicken in recipes. This, however, was a bit spicy for me. If I made it again, I’d replace half the buffalo sauce with maple syrup.
    Some things that I did differently:
    – I used just under 1/2 a cup of buffalo sauce, and I added maple syrup till it was at the half-cup mark.
    – I also completely skipped the breadcrumbs step, to keep it healthier, and it still turned out delicious.
    Thanks for sharing this recipe. The sesame cauliflower recipe remains my favorite, though.

  7. Sarah-Beth says

    Hey Katie! I tried this last night and it was delicious. I served it with spicy sweet potato chips (though I’m British and we say chips instead of fries, so fries not chips as in crisps), celery, (you can add me to the list) and Alpro yogurt. I’m having trouble sticking the breadcrumbs to the celery- do you have any ideas? (I followed the recipe exactly, using the almond meal option for the flour and soy milk.)

      • Sarah-Beth says

        Did I put celery instead of cauliflower? This is what happens before you have your chocolate for the day! Yes I did mean the cauliflower (even I’m not such a bad cook that I would breadcrumb celery;-))

  8. Nikka M. Schmidt says

    Wow, looks tasty. Thank you. I always bake a lot like cookies and cakes with my baking companion Non-Stick Baking Mat that I bought on Amazon every time I do baking, and it helps me a lot.

  9. Jordan McGregor says

    I think that this recipe is brilliant! I totally agree with Andrea when she said that people really eat the wings for the added flavor and not the unseasoned/unflavored plain meat. Did you make that ranch dressing or was it store-bought? If you made it, would you be willing to post a recipe for it?

  10. Vanessa Cassani says

    Wings Wings Wings! This has even been one of my families favorites. Vegan and non vegan! We can’t get enough of it. I haven’t tried making different flavors just the buffalo but will give it a shot! It’s awesome to have as a side for pizza night, yummy snacks, of family and friend gatherings. I’ll will need to try different flavors and add it to my posts!

  11. Kristi says

    I just made these for the Superbowl and they were awesome! Even my meat-loving husband loved them!! Thank you for this great recipe Katie!
    Go Eagles!

  12. Heather Davenport says

    I made this last night for the Super Bowl and it is the BOMB. I doubled it because I had a whole cauliflower and was serving 8 adults. People were scraping the bottom of the serving dish to get the little bits leftover. I wondering how fast I can get to the store to buy more cauliflower so I can make it again. Seriously.

  13. Penny says

    These are so good & one of my favorite buffalo cauliflower recipes I’ve tried! I made them gluten free by using Bob’s gf flour & gf breadcrumbs. Thanks for another amazing recipe!

    • Jason Sanford says

      Your photo looks even better than Katie’s!
      I’m not saying that to be mean to Katie. She’s right here and agrees with me 😉

      Jason (media relations)

  14. Jen says

    Hey Katie. So I made these and non vegetarians ate them up like the world was about to end. Lol. However, I was in a rush to a point,but the breading didn’t end up adhering like yours did. Still very tasty!

  15. Jett Monroe says

    Just made these, subsituting buffalo with mango habanero and they turned out amazing. I also used whole wheat flour for the breading. Great recipe, thanks. I’ll try it with the Buffalo sauce next time.

    • Izzie p. says

      I just did that too haha – I skipped the sauce and just out mozzarella cheese on them to make them like breaded cheesy chicken and it was delicious ?

  16. Shelley says

    My family LOVES these. I put the cauliflower in a large ziploc and add a bit of olive oil to coat. I then add the flour and garlic powder, then the milk and panko from the food processor and everything sticks great. One bag and no mess.

  17. BasicallyBSquared says

    Thank you for starting this blog the way you do! You address the main question that everyone has…does this taste like chicken wings – which I would not want seeing as I am vegan!
    Tried these the day before Thanksgiving 2018 and it was a hit with my semi-vegan husband.
    Super easy recipe with the bag tossing and simple instructions.
    Thanks Katie! Love all your recipes.

  18. Walisa Dickson says

    THE EASIEST and BEST recipe ever. I’ve tried others and they failed. Your recipe knocked OT out of the park. THANK YOU!!!

  19. Andrea says

    I would love to hear if anyone has had any luck getting the outside to crisp and not burn, nor to just be a mushy mess. I’m thinking about an air fryer… probably because I have no idea what it does so I must need it. 🙂

    Any suggestions, friends?

  20. Dana says

    I made these and they are fantastic. I love that they are wonderful in their own right Things don’t have to be meat in order to be incredibly tasty.

  21. Heather says

    Followed the recipe but used garlic Parmesan dressing as sauce on half of them and those were my favorite!!

    • Heather says

      I make these weekly now with Parmesan garlic instead of buffalo sauce and I stopped doing the second bake and just dipping them in the sauce and they stay crispier for me this way (mostly because I’m impatient because these are so good)

  22. Nancy Perine says

    Hi Katie! I had fun cruising around your website/blog. Your recipe for Buffalo Cauliflower Wings caught my eye. I happened to have a big head of cauliflower on hand, as well as the other ingredients, so this was a natural for me. They turned out very delicious and were a big hit!! Thanks for sharing your recipe.

    • Jason Sanford says

      You probably could but would need different proportions of flour and wet ingredients. If you experiment, be sure to report back!

  23. Ilana says

    I used chickpea crumbs for the breadcrumbs. So you get GF and some hidden fiber and protein! ? They are made by Watusee Foods. Use them a lot!

  24. Krystal says

    I just made this for dinner and it was DELICIOUS! I had them at one of my favorite restaurants and it was so good I just knew I had to try and make it for myself. Not sure how they came out soggy for other people, because mine were super crispy on the outside. I just made sure to mix everything really well together and make sure that everything was evenly distributed. I doubled the recipe and it came out perfect. Definitely going to have this on rotation!

  25. Cassandra says

    Made this with my boyfriend, and he is a meat guy. Boy did he love it! And so did I. It was easy to make and very satisfying. I made and used a teriyaki sauce instead as we are not spicy fans. But overall, huge fans of this recipe! Easy 10/10!! Would highly recommend this recipe.

    Tip: make a whole head of cauliflower, half does not last long ?

  26. Andrea V McLaren says

    This calls for flour or almond meal. If I used almond flour instead of almond meal will it come out the same?

  27. Laurel Barnett says

    These have been a staple in our house for about a year now. My husband doesn’t like spice, so I leave out the sauce nad sprinkle a bit of parmesan on top of his instead. I never make enough…….everybody loves them. Great recipe.

  28. Laura Maxwell says

    Thank you for this recipe! I made these last night, following the directions exactly. It was perfect! They were so good that I made them again for lunch today.

  29. Katy says

    Thank you! I tweaked around as I didn’t have much buffalo hot sauce left so did a mix of that and BBQ which was ace! Also added onion and smoked paprika powder to the batter. Cooking times were great. I was a bit lazy and poured the hot bbq sauce over the cauliflower and rolled it round; it still came out ok!

  30. Cory says

    Has anyone tried processed pork rinds instead of breadcrumbs? I need crunch but trying to stay a little more keto friendly.

  31. Brittani says

    Made these for the first time and they came out so good!! My son, bf, and I loved them. Who knew cauliflower could taste so delicious?

  32. Amy Jimenez says

    These were so good! I used crushed up rice Chex for the breading ( gluten free) has a texture much like panko crumbs. Next day, had a few left, put them in a salad (cold) , also delicious! Love your recipes. My daughter has food allergies& intolerance to eggs, milk & gluten. You have a variety of recipes that my 5 year old ( & I) have enjoyed! Thank you Katie!

  33. Marine says

    I just tried those (like literally finished eating) and they are SO GOOD!! Thanks a lot for that recipe! I used einkorn and regular milk and it was oh so delicious. Tastes decadent but isn’t!
    I am definitely keeping this one in my book I will be making it again and again!

  34. Brandi says

    Tried these tonight and my whole family loved them! The 2.5 yr old and 1 yr old devoured them, as did my meat loving husband. Will definitely make again

  35. Bernadette says

    I made these and brought them to a party with a bunch of omnivores. People loved them and were still mentioning them a year later.

  36. Kat says

    Made these for mom & me for lunch, well sort of, really good! 🙂

    I had to make several changes due to two peoples allergies / intolerences, but still turned out good, if completely different. One prob’ is that mom can’t have much sodium at all, so dipping in hot sauce or using as much as I wanted was not an option. And I’m too lazy to want to do anything after putting them in the oven lol, so I compared your shake & bake recipe and this is what I came up with. (Also tried to include picture, but it’s my first time so we’ll see what happens, lol!)
    One bag frozen cauliflower, thawed in microwave, just till all I’ve crystals were gone and no frozen spots. Cut zucchini in half inch rounds, set on paper towel to dry with another on top. Mixed dry ingredients in bowl.
    6tbls almond flour, 2tbls rice flour, 1/8tsp baking powder, 1/8tsp pink salt, 1/2tsp parsley , sprinkle of leftover cilantro, 1/2tsp onion powder, about 1/16tsp Chipotle chili pepper powder & pepper each, 2tbls nutritional yeast, & instead of breadcrumbs, 1tbls whole amaranth seeds + 1/2tsp sesame seeds. Whisk together. Added wet ingredients. 2tbls oil, 3tsp Frank’s, 7tbls liquid (mostly coconut milk from carton, but ran out and used water for remaining liquid). Mix well. Poured over cauliflower, stirred well to coat, put cauliflower on parchment paper (good call!), then added zucchini to leftover dough mix, stir, add to pan. Patted last dredged of mix into bits in the pan with spoon. Since cauliflower was partially cooked I lowered the temp to 400. Baked for 40 minutes, adding / sprinkling some Vialife faux cheddar on for the last 5 minutes. It wasn’t exactly buffalo 🙁 but was good! 🙂
    Next time maybe I won’t share, then I can add more hot sauce, lol!
    Thanks for the recipe! 🙂

  37. Kat says

    Tried again with Cali mix (broccoli, carrots, cauliflower). Didn’t share this time so upped the buffalo. I was a little scared of how buffalo broccoli would taste, but it was the best part! *shocked!*
    Unfortunately I then caught a stomach bug, and let’s just say I’m back to off of broccoli for awhile… 🙁

    I did not add the parsley, cilantro, or sesame seeds this time, and used 3tbls Frank’s instead of 1. Was almost too hot, but so good!
    While amaranth seeds really work good for breadcrumbs. It doesn’t take much cause their so small, but add a lot of crunch. I like to add that as well as whole millet and chia seeds to baked goods for nut-less crunch too. 😉

  38. Stephanie says

    I loosely followed this recipe and have to say it’s the easiest cauli wings I’ve made yet! I did it all in one bowl and they turned out fantastic. I used franks hot sauce instead of milk and didn’t add any extra after baking to maintain the crisp!

  39. Justin says

    I agree, this not the same as buffalo chicken wings, and I mean that in a positive way, as strange as that may sound for chicken wing lovers like myself. I was craving that buffalo savory spicy flavor, and with a high quality buffalo sauce this recipe left me beyond satisfied! Not to mention that I didn’t feel like I needed to lay in the recliner so I didnt explode after eating!

  40. Amber L. says

    I used fried onions as my bread crumb…NEXT LEVEL!!!!! Thank you for this amazing recipe. It’s better than the reastrunts I’ve had them at;)

    • Jason Sanford says

      We haven’t tried, but at least three people on Katie’s instagram page have mentioned doing it with great results!
      Jason (media relations)

  41. Jackie Keller says

    I made this for a faculty Christmas party thinking that it may not be very popular down here in Texas where everyone eats MEAT. But I wanted a meatless option for myself. Boy, was I wrong! Everyone loved them and wanted the recipe!

  42. Rebecca says

    It didn’t really work great for me. It was kind of soggy. I think the reason why is that I doubled the recipe and when it says to dip the cauliflower into the hot sauce/butter mixture, I did so with a slotted spoon. By the time I got through 1/2, I had used up most of the sauce. How does everyone dip or toss the sauce on the cauliflower half way through and make sure it doesn’t get so soaked in and also not toss it so it loses it’s bread crumb crunch?

    • Grae says

      I made these last night. I used an entire head of romanesco cauliflower. I cut the pieces slightly
      smaller than an average boneless wing so they could crisp more in the oven. I spent extra time coating the cauli in olive oil. I used a 2:1 almond meal : all-purpose flour mix with garlic powder and celery salt. Coated the cauli in that mix. Then I used the chickpea bread crumbs with @ 3 tablespoons of coconut milk (its thicker and stickier than nut milk). I baked them on a parchment lined Aluminum! baking sheet. After 25 mins I had my mix of vegan butter/coconut oil/buffalo mix that I dipped and rolled in. Than baked them 15 more mins. They turned out perfect with the daiya blue cheese.

  43. Kinara Shah says

    Great recipe if you are looking to satisfy a health alternative craving of buffalo wings, my pick granny loves them.

  44. Megan G. says

    So easy and delicious! My husband does not like cauliflower and ate 3 helpings! I put all ingredients in a big bowl, tossed thoroughly to coat, and baked for 30 minutes. Perfection! I did make my own buffalo sauce which only took a few extra minutes or prep time.

  45. Lily says

    AHHHH these were SO GOOD! They taste like boneless chicken bites. I’m amazed at the versatility of cauliflower and happy that it’s seeing it’s hay day after long being regarded as a boring vegetable. Ive frozen a batch to see if they will work when my husband needs a quick satisfying snack and can pop these into the toaster oven – fingers crossed!

  46. Grae says

    I made these last night. I used an entire head of romanesco cauliflower. I cut the pieces slightly
    smaller than an average boneless wing so they could crisp more in the oven. I spent extra time coating the cauli in olive oil. I used a 2:1 almond meal : all-purpose flour mix with garlic powder and celery salt. Coated the cauli in that mix. Then I used the chickpea bread crumbs with @ 3 tablespoons of coconut milk (its thicker and stickier than nut milk). I baked them on a parchment lined Aluminum! baking sheet. After 25 mins I had my mix of vegan butter/coconut oil/buffalo mix that I dipped and rolled in. Than baked them 15 more mins. They turned out perfect with the daiya blue cheese.

  47. Scott Andrews says

    Hello, I am planning on making these for a work function this week. Do you think it would still work out if I did the initial baking the night before, and the next day at work (there is an oven there) I dipped them in the buffalo sauce and butter and finished them there? I really want them hot and crispy when served

    • Jason Sanford says

      I haven’t tried it that way but don’t see why it wouldn’t work. Be sure to report back for the rest of us if you do it!

  48. Renee says

    Today was my first attempt and they were pretty good. They didn’t get as crispy as I’ve had in restaurants. I think I’ll do like someone suggested and mix the dry and wet ingredients together to coat the cauliflower. I didn’t add breadcrumbs because I didn’t want to risk having them taste like they were breaded. I attempted to broil them but they got a little burnt. I will definitely try to make them again though. Thanks for posting your recipe!

  49. Joey Bleau says

    Thanks for the recipe. Simple and too the point. I added a little bit of salt to the flour, opted for bread crumbs, and left them on the larger side (didn’t finely course). For the milk I used Oatly (oat milk) and for the hot sauce I used Cholula (red). Served with celery, carrots, and Daiya ranch dressing (vegan friendly) as well as some waffle fries (not from scratch). The entire dish was a huge success and was the perfect dinner to eat while watching the Super Bowl. I will be coming back to this one regularly and trying different variations on sauce and spices. I really want to find a way to crisp them up more, which might have just called for more bake time.

    Thanks again!

    • Joey Bleau says

      One more thing: I did this recipe with two cauliflower heads and so just 4x’ed all of the amounts and it worked out very well. I also individually coated instead of coating all in a large bag all at once. I don’t think that mattered, but I just thought I should be thorough with my steps!

  50. Natasha says

    THESE ARE WONDERFUL! I used sweet baby rays buffalo wing sauce because I wanted a tang sauce (I don’t like sweet bbq). I can’t believe how delicious this dish was!

  51. Melissa Castellano says

    Unfortunately this recipe completely flopped for me–the coating did not stick, especially after coating the cauliflower with oil and these turn out way too soft even just cooking for 25 minutes. I’ll be looking for a new recipe next time I try these.

  52. Heather Hart says

    Best vegan version of buffalo cauliflower we’ve tried yet! So many other recipes have seemed too “doughy” or wet and never get crispy enough. These were just right. Bookmarking this one. Thank you!

  53. Melanie says

    I had 0 luck with these. Followed recipe to a T and they were soggy, extremely spicy and mushy. Not one turned out crispy or delicious. Ended up throwing out the entire pan.

  54. Arlene B. says

    I make with tofu but going to do these today as I have a head of chopped up cauliflower sitting in my veggie drawer. I have found the best way to have everything adhere is to use some brown rice flour and to refrigerate for a half hour or so. Will post a pic of mine later.

  55. Matt says

    These turned out amazingly well…I will be making these a lot!!! I also subbed buffalo for BBQ sauce…no butter either but added pepper garlic and onion powder…spot on to grottos wings minus the chicken…I couldn’t stop eating wife either ?

  56. Jennifer A. says

    I made them with BBQ instead of hot sauce, water instead of milk (we only had vanilla almond milk, and I knew that wouldn’t work well), and panko (Japenese-style) breadcrumbs. They came out so fantastic, there were no leftovers and I’m back here a week later to make them again!

  57. Kiara says

    They turned out alright, they kinda get burnt a little if you follow the exact times (25min, 15min, 5min). Other than that they were good.

  58. Emma says

    I get the best crunch from these when I use chickpea flour instead of normal flour! They are delicious and addictive and add some protein that way too! A bit shorter of a cook time also. About to go polish off half a cauliflower myself… Mmm. Thanks Katie!

  59. Ellie says

    This is absolutely delicious. I made some for a gathering and now I’m thinking about keeping it and just buying something at the store because it’s just that good. The only thing I regret is that I didn’t make a larger batch. I will definitely be saving this to make more in a couple of days.

  60. Colleen says

    Oh I had such high hopes. Followed the recipe but once I dipped them in the hot sauce mixture and cooked for 15 more minutes all I ended up with was mush. I did use panko in stead of breadcrumbs and prior to the hot sauce they were crispy and delicious.

  61. renee says

    I don’t usually comment but I made these and they were exceptional both my vegan and non-vegan family members loved them!

  62. Mo says

    This is really good!! This is my 2nd time making these using your recipe. The 2nd time i tweaked it a little by only baking them 15 mins, dipping them in the sauce and spraying the top with a little more butter (Pam) and then broiling it for an additional 5 mins. The cauliflower kept the crunch that was missing the 1st time i tried the recipe cooking them longer. Thanks for sharing!

  63. Prassuna says

    Made these two days ago with Sriracha instead of buffalo sauce with soy milk and vegan butter and it was delish!! My non-vegan friends loved it too and went for second helpings!
    I skipped the breadcrumbs since I didn’t have any at home, hence they weren’t crispy enough. Will keep that in mind for the next time since this is now one of our favorite snacks. Thank you guys!

  64. NL says

    FYI For Weight Watchers folks – when I entered all of these ingredients into WW (Blue Plan), with it set at 4 servings, it says it is 4 points per serving.

  65. Aly says

    THESE. ARE. SO. GOOD! I’ve had buffalo cauliflower wings from a few different restaurants, and always felt meh about them. This recipe beats any of the cauliflower wings that I’ve had from a restaurant by a long shot! I made these last night using Sweet Baby Ray’s Buffalo Wing Sauce for dinner, and they were just delightful. It’s 9A now, and not even kidding, I’m craving these for breakfast ?

    • Jason Sanford says

      Hahaha I saw this comment and now I want to try eating buffalo wings for breakfast too. Hey why not??

  66. Maja says

    I never leave recipe reviews, but after making this one, I absolutely had to! Before making the wings, I was anxious and a bit stressed out, but actually, the recipe was incredibly simple and, oh boy, was it an amazing movie night snack. My meat loving family members can’t go to KFC, so I shared those with them. They absolutely loved it! Thank you SO MUCH for helping us during this difficult time by blessing us with those amazing vegan recipes 🙂 Wonderful!!! ❤️

  67. Maggie says

    I made these last night— SO GOOD!! I had to adapt the recipe a bit as I was nearly out of almond flour and didn’t want to make an unnecessary trip to the grocery store, but I’m happy to report they worked just as well with a blend of 1/2 almond flour and 1/2 whole wheat flour! They weren’t incredibly crisp (I’ve had crunchier like out to dinner at a restaurant) but weren’t soggy or anything. When I reheat the leftovers today, I’ll imagine they will crisp up some.

    I also did not have any ranch dressing, so made a DIY dip that complimented these perfectly— plain almond milk yogurt, a dash of lemon juice, and a shake each of dill, garlic, and EBTB seasoning.

    Thank you Katie for another great recipe!! 🙂

  68. John Walker says

    Had a go at making these substituting buffalo sauce with a combination of barbecue sauce and hot chilli paste. Thank you! They were amazing. I used a massive cauliflower and just doubled your ingredients.
    The only trouble with the recipe is that you do not include advice on how to stop eating them.
    The picture is all that is left of a mountain of these irresistible devils.

  69. Judith Evans says

    Hmmm – interesting. I left a comment about the difficulty I had with this recipe – and guess what? It’s not been published! This leads me to suspect that only the positive reviews are published. Am I right?

    • Jason Sanford says

      No you are incorrect. The site went through a full redesign, and any comments left in the past week were lost once the stage site was turned off. If you read through the comments on Katie’s blog, you will find both positive and negative on pretty much every post.

  70. Sahar says

    Absolutely delicious! They were easy to make and super tasty. Mine came out a bit too mushy so maybe I over cooked because I was loosely to timing it or added too much sauce. Either way I will make this again.

  71. Isabelle says

    Just made these and they were amazing!! My whole family loves them, I will be making them again 🙂

  72. Marilyn patterson says

    I used them for tacos instead of meat and very happy. I was concerned about how crispy they would because they aren’t deep fried and the ones I have in restaurants were always deep fried. I’m happy to report that although not quite as crispy as deep fried, they were crispy enough and so much healthier

  73. Daniel Koopman says

    Do you only need the milk if adding breadcrumbs? Im trying this as a keto recipe with heavy cream but in the instructions it only mentions adding the milk before the breadcrumbs? Should i add milk and toss in more almond flour or just skip the step entirely?

  74. stacy wulff says

    Love these… I now make them all the time!
    Make sure not to cut your cauliflower too small though it wont work as well.

    Also do not expect them to look like the picture (But that doesn’t really matter!)

  75. Sally Hughes says

    I’m an award-winning vegan private chef who essentially followed the recipe and I give it major props and stars! My primary addition was smoked paprika and coriander. Personal preference. Not necessary. I also served it with celery and vegan ranch dressing.

  76. Swathi says

    HI! so I made these and they were delicious for the most part. I made a bit of a mistake – I missed the part of having to bake em for 25 min before mixing in the butter + sauce. I just mixed everything in together at the same time. They were a wee bit soggy. Is that why? I want to know cos I definitely plan to make them again 🙂 thank you!

  77. Beverly Mayo-OBrien says

    Thank You! These were delightful and easy to make! I’ve made them twice with gluten free all purpose flour and vegan butter/ coconut oil mix and a mix of a variety of hot sauces I had on hand. I had a habenero sauce which was super duper hot and next time I’ll use a bit less of it. My fault, not yours! God bless you for posting this craving to buffalo flavor quencher!

  78. Sherry Wyckoff-Bauer says

    I used almond flour and skim milk for my flour/milk choices. This turned out really great, a little spicy – but I cooled them down dipping them in blue cheese dressing. Passed this recipe along to a few of my Buffalo kids who are no longer in town! We used this as a dinner side dish.

  79. Granite says

    These “wings” are amazing. They taste like the real deal. 6/5 in my opinion (added bonus point for being a much healthier version of the original, 5/5 for tasting so good!)

  80. JennyL says

    These were fantastic! And so easy! We had been missing our local vegan food place’s cauliflower wings, and these hit the spot. We used Frank’s Buffulo sauce and a homemade ranch. Husband added extra Frank’s to his, but I thought they were perfect. Thank you!

  81. Beth says

    This recipe was delicious! Unfortunately my family found it a bit too hot, what could I mix with hot sauce to tone it down just a little bit?

  82. Leslie M Rogers says

    I accidentally mixed the breadcrumbs into the flour and still they turned out great! Used the mixture on defrosted frozen tofu and it was really good too (even better the next day, sliced over salad).

  83. Brandy says

    This is the best and easiest cauliflower wing recipe I have tried! Thank you! I did basically all of the “mixing” in a large zip top bag!
    Less mess than others I’ve tried, and great results! I used a little BBQ sauce along with the hot sauce just to sweeten them up a bit and I did pop the broiler on for the last 4 minutes and that helped crisp them up nicely!
    5 stars! So Yummy!

  84. Danielle Vario says

    I followed the recipe to a T, but wasn’t able to get the almond flour/breadcrumbs to stick to the cauliflower. I sprayed them first with coconut oil and when it wasn’t sticking I tried drizzling a little olive oil. What did I do wrong?

  85. Beverly says

    Just made these and they were GREAT! I did have to make up more hot sauce and oil because I ran out when dipping them. My 1/2 large cauliflower was quite large.

  86. Emma says

    I make these all the time now! I use chickpea flour to add some protein and my latest idea is to serve them in wraps with hummus, greens, avocado etc. Delicious! I make it once a week. Thank you Katie!

  87. Lis says

    5 stars
    Made this today in my quarantin adventures and it’s amazing! I have been growing obsessed with cauliflower, making rice, pizzas, etc. Going vegetarian helps save the planet (the animal industrial complex is the 2nd largest polluters-2nd only to the fossil fuel industry) and this recipe can help anyone who wants a great alternative to unhealthy fried chicken sandwiches or buffalo chicken wings. It’s also economical!!
    Extremely tasty!!!! Thank you so much for sharing.

  88. Kristen says

    These turned out to be delicious! I followed the recipe exactly, except I only put half of the buffalo sauce on the cauliflower in case it would be too spicy or overwhelming. I think it would have been great with the full amount, but the family preferred it with half the sauce, only dipping it in the rest of the sauce as needed. This recipe went over very well with my family of meat-eaters.

  89. Iris says

    Delicious. Can’t stop eating them. Trying to save some for my husband until he gets home. Will be making often.

  90. Erin says

    Made these tonight and they were amazing!!! I’ve never had cauliflower wings that were this good in my life I will defiantly be making these more often they were delicious. The rest of my family (non-vegetarian) loves them too!

  91. Ana says

    Came out phenomenally well — I followed the recipe to a t the first time I made it (Friday). Today, instead of regular flour or almond meal, I used a garbanzo/fava flour. Boyfriend thought it came out even better today. Boyfriend had it with ranch and microgreens; I had it with Kite Hill non-dairy yogurt mixed with a chimichurri I made a few days ago and microgreens. Not a hard recipe at all, and the results were wonderful.

  92. Sarah says

    I made this tonight for tacos and added avocado and lettuce! It was so tasty! I ended up not broiling them because they just seemed finished after baking them. Super easy and will definitely make these again soon! Thanks for the recipe!

    • Hailey says

      Made these last night! They were a little mush/soggy but otherwise great! I think that was my own fault though, coated them with too much oil pre almond flour. So just bear that in mind if you’re making these.

      Thanks for the recipe!

  93. Laila says

    I will definitely try these!
    Just confused about the step with the milk… If I’m not planning on adding breadcrumbs, do I still need to dip them in milk? And wouldn’t the milk generally make them soggy?

    I’m confused.. can someone please help clarify this step?

  94. Sarah Larkin says

    I made these for a dinner side dish last night and it was a HUGE hit!! I loved your method so much, I made more “crispy cauliflower” for lunch today and added my own sauce. I also used 2% milk, regular flour and panko (it’s what I had on hand). This is a new staple! Oh – and I re-heated in the oven at 450 for like 10ish mins and it came out great. Thank You!!

  95. Destiny says

    I made this, and it was gone within 10 minutes between two people. These are AMAZING! Super tasty! I personally don’t like cauliflower but I gobbled these right up . 10/10 stars!

  96. r says

    amazing! barely tasted like cauliflower. i are half the plate in 5 minutes. 9/10 because mine weren’t too crispy

  97. Hillary says

    Love these! You rock Katie! Keep on hand for snacks all the time! I do alter the recipe a bit. I hate spicy food so I leave out the bottled hot sauce and make my own buffalo sauce minus the heat. After I coat them in flour I also dredge in an awesome crunchy batter recipe I lifted from shaneandsimple blog for crunchy vegan onion rings. (Use 1/2 oat flour, 1/4 panko, and 1/4 flour ratio in batter. Using Coconut milk for the batter give a nice sweet touch too)
    I actually make them both ways. Some like the extra breading and some like the flour, but always season both before baking or adding buffalo sauce.

  98. Becky says

    Hi, Katie,

    I’m in the process of making the ”Buffalo Wings” and they look amazing. I’m pretty sure and quite confident to say that I cannot wait to try out the rest of the cauliflower recipes – such as the “Lemon and Sesame flavoured ones.”

    Thanks so much and you are a great cook.



  99. Tiffany says

    I made these with dinner tonight and it was so delicious! I think I like these better than the meat version:)

  100. Melanie Depamphilis says

    AMAZING recipe, came out super crispy and delicious will definitely be making them again! I added the breadcrumbs and didn’t even have to use the broiler to get them crispy.

  101. Genevieve DeMerchant says

    Hi Kate,
    I love this recipe. It’s sooo tasty! Just a question though. I’ve made it a number of times on both the bbq and in the oven and I can’t seem to get them crispy. Is there a trick to it? I’m using Panko but they never quite crisp up before the start to get too dark.
    Thanks for any tips!

    • CCK Media Team says

      Hmm, sorry not sure of any extra tips other than what’s in the recipe… do you live in a humid climate? That might be the issue if so!

  102. Matthew Pfluger says

    These are very good. Nice balance of prep and outcome.

    I’ve tried a lot of buffalo cauliflower recipes and most require too much prep and turn out less than amazing.

    I’ll be saving and returning to this version next time we’re in the mood.

    Thank you for posting. A great recipe.

  103. Christy Mickle says

    This is an amazing recipe! Thank you. I was nervous because I only have Italian bread crumbs. But I couldnt taste the Italian flavor through the rest of the flavor. I think I will use the base cauliflower and try it with my orange ginger sauce. This recipe is definatly a keeper!

  104. Casey Murphy says

    Hi! I just made these awesome lil bites and my boyfriend and I loved them!! I accidentally used way too much garlic powder but we ended up not even noticing! I definitely recommend the same thing a previous commenter made to mix the flour with the liquids THEN mix in the cauliflower. all together, loved making these, it was a really fun recipe.

  105. Pandora LiVecchi says

    Hi Chocolate covered Katie! Thank you for sharing this great recipe. My family has gluten sensitivity and the almond flour is great for that. 😎 5 stars for sure!
    P. LiVecchi

  106. Wabbs says

    Been searching my whole vegan life for this recipe! I’ve been disappointed by all the other buffalo cauliflower recipes. I followed the instructions to a tee and they came out so crispy and the batter was perfect! Thank you!

  107. Erica says

    I’ve tried several cauliflower wing recipes and this is the best so far. Still not as firm and crispy as the restaurants but I will definitely make this again.

  108. Lisa Scott-Given says

    I finally tried these today and they are amazing. I did a few things differently. I did throw in the bread crumbs for a little crunch and I used whole wheat flour. I also cut the time in half by using an air fryer set to 400 F for 17 minutes. This was the perfect consistency and level of doneness for me. They were still slightly firm on the inside and crunchy outside. They weren’t quite as pretty as Katie’s so I didn’t take a picture. 🙂 Thanks for all of your wonderful recipes and for being such an inspiration.

  109. AHB says

    Loved it! I always read the reviews first for suggestions and hints. Came out great!So happy I found your site!

  110. Shanyn says

    Really yummy! Followed the recipe exactly and it came out great! I broiled them for 3 minutes, should have done a bit longer so that they were very crispy. I noticed my smaller pieces crisped up more so next time I’ll just chop up my cauliflower to smaller pieces. Thanks, will definitely be making again and again.

  111. Veg.ju says

    How do you say this is low carb? All ingredients are carbs, including the cauliflowers… you cannot be keto if you are vegan.

  112. JoAnne says

    Love this recipe! Thanks for sharing. I’ve used this recipe several times and it’s always a hit. 👍🏼👍🏼

  113. Vicky says

    Wow such an easy recipe! I used an air fryer instead of oven and the “wings” came out perfect. I used a bbq/hot sauce mixture with chili flakes. How delicious.

  114. Sarah Smith says

    Oohhh, I want to try these. I’m concerned about the salt though. My hot sauce is 9% daily value per tsp and this calls for 1/2 a cup!
    Anyone know of a good, low sodium hot sauce or buffalo sauce?

  115. Dawn says

    These were great! I’ve tried a few different buffalo cauliflower wing recipes, and this is my favorite so far. I like the “breading.” I baked it with 3/4 of the sauce, and then added the last 1/4 after it was done.

  116. Megan M says

    Wish I had read the comments about the air fryer first. I cooked them to the exact time and temp but I like mine to be a little more crunchy. The flavor is AMAZING and it was super simple. Next time I’ll try the air fryer for more of a crunch because the oven made the cauliflower softer than I prefer.

  117. Vinay says

    Best buffalo cauliflower recipe I have tried! Much crispier – the breadcrumbs make a big difference. My new go to buffalo cauliflower recipe.

  118. Brittany says

    I absolutely loved these, so delicious! I live in Buffalo, NY so Buffalo wings are something I have truly missed since giving up meat!

  119. Evie says

    I make this recipe at least once a week, sometimes twice. Finally thought I should leave a comment. It’s the best cauliflower buffalo one I’ve found and I’ve tried quite a few. Tastes great with almond milk if you’re dairy-free.

  120. -girl_who_loves_you says

    Oh my gosh. Love it- love your blog! I’m 13, and working on my dream of being a pastry chef, I’m a vegetarian, and all organic, can you please post a salted chewy caramel candy? Caramel is my favortie thing on earth, then my dog and brothers and parents, oh and my bestfriends!

    LOVE YOU!!!!!


    • Gail says

      These were SO GOOD!!!!!!!! If you are on the fence about making them, DO IT!

      My non vegetarian boyfriend couldn’t get enough so you know they must be good 😂😂

  121. Jess says

    Hi Katie!! Love your blog and excited about this recipe but when I tried it I couldn’t get the even batter-like coating that you have. The almond flour didn’t rly stick to the cauliflower when I tossed it and then the bread crumbs and milk became clumpy. Any advice on this?

    • shauna says

      I had this same experience! The buffalo sauce did not stick to well for me either, even though I added some oil to it.

      • Sonya says

        Hey, same thing happened to me as well. I had patted the cauliflower dry and tossed it with some oil (I don’t use non-stick cooking sprays), tossed it with the almond flour & garlic powder to coat the cauliflower, then when I added the milk and breadcrumbs the batter clumped and mostly came off the cauliflower. Still tasted great, just wondering how to keep the batter on the cauliflower like yours did. Did I not toss them in enough oil before adding the flour?

  122. Shara (Suh-Har-uh) says

    MMMM! Katie, so darn yummy! I ate the whole thing myself! Keep up the legit work girl WE LOVE YOU!!!!!

    From Mumbai, India

  123. Sarah Mosqueda says

    Love this recipe! We even used SWEET BABY RAY’S- SWEET & SPICY BBQ sauce as the sauce of choice. SOOOO DELICIOUS!

  124. Anu says

    Just made these – 3 times! but instead of buffalo sauce, which I didn’t have, I made my own, with some mango pickle and other Indian spices, it was GREATTTTTTTT

  125. Taryn Beck says

    I have been sharing this recipe with everyone I know and I’ve been making it every week. It’s fantastic and is my favorite way to eat cauliflower. Thank you so much for sharing this recipe. It’s the BEST!

  126. Dee Quinones says

    Will definitely make these again! Delicious! My only problem was getting the bread crumbs to adhere to the cauliflower like I wanted it to.

  127. I Al says

    I can’t cook/follow a recipe to save my life so I didn’t have high hopes for these wings but they were incredible. My carnivorous family – who are usually very anti-vegan – even loved them!

  128. dianne mcneill says

    I made these tonight. I doubled the garlic & used Korean BBQ sauce (because it’s what he had). They were very good!

  129. Bee says

    I have used sooo many of your recipes for vegan things and they have all turned out great! This is no exception. I made my own bbq sauce which was a great addition.
    Thank you so much for sharing such great recipes:)

  130. Teresa says

    Hi Katie. When do you use the milk and breadcrumbs in your Buffalo Cauliflower wings? Can you clarify the directions a bit when using the milk and breadcrumbs?
    Thanks so much.

    • Ashley says

      Agree with your question. I’m confused as to whether milk is needed if bread crumbs aren’t used.
      Might be helpful for the instructions to be displayed in a more step-by-step approach, rather than a paragraph.

  131. Chloe D says

    Sooooo delicious! I was so afraid they would turn out soggy but they did not! Even with previously frozen cauliflower! This recipe is wonderful! The breadcrumbs help a ton with the crunch!

  132. Nicole says

    I hate cauliflower…
    I really do.
    These were great though! I just mixed the flour and garlic powder in a bowl and added enough milk to make a batter, tossed the florets around in it a bit and onto a lined baking sheet. Everything else I followed to a t and I make these once a week!
    I sent the recipe to my mom after she made them she said: ” These turned out great! I did a big bowl n tossed the cauliflower in a little oil, then added all the dry ingredients to the cauli bowl & tossed. Mixed the wet ingreds together, then poured over the dry breaded cauli & tossed. Then put on the baking sheet & scooped out any extras from the bowl n patched up any thin spots on the cauliflowers. Pretty great. I ate them ALLL! Plus, they’re kinda like eating hot Cheetos, it’s hard to stop because the Hot!!! ”
    Thanks for the recipe!!

  133. Kell says

    These were very good — I am pretty sure I had too much cauliflower for the rest of the recipe but were still good. I served with blue cheese dressing and used gluten free flour, unflavored almond milk, and some buffalo sauce I had on hand, with a little Tabasco and Frank’s Hot Sauce…. yummy, will make again and try to make crispier.

  134. Brian L. says

    In the nutritional information, it shows over 700mg of salt per serving. Does the salt come from the hot sauce? Making these today!

    Thank you,

  135. JLC says

    This is awesome. I put it on a flour tortilla with yogurt and mint and garnished with scallions and a tad of shredded cheese. Better – and way healthier than take out. Thank you.

  136. Micaela Hersh says

    Oh my gosh I’ve made these almost every week for about 5 months now I definitely have a problem. I’m making them as I type this review! I love them SO MUCH everyone needs to use this recipe for cauliflower wings! I find it’s easier to just dump the wings directly into the sauce without having to dip each one, for those of you who want to make it faster:) thank you so much, Katie for making such a great recipe!

  137. Renee says

    This was awesome!

    We used super fine almond flour, garlic, milkadamia, and ground paleo puffs for the coating — delicious — air fried at 400° for about 18 min total, just giving a quick shake midway through.

    So easy! Will definitely be making this regularly now. Thanks Katie

  138. Tracy says

    Have made these over the past few weeks each time with a different sauce as my family don’t like hot spicy food, I found a nice mild peri peri sauce that works well,
    so I have happy people all round it’s definitely a regular dish in our house! A lot nicer than shop bought too.

  139. Stan says

    These are awesome…!!…..5 Stars….The extra cool part is having all the options – Vegan, Vegetarian, keto, non-gluten > Whatever floats your food boat.
    We usually use an air fryer and these are perfect with that option as well.
    Still love my chicken wings but these add a great addition and give everyone a choice when making both.
    > Kudos from Kentucky

  140. Lucy says

    I’ve tried a few buffalo cauliflower wings recipes but this is by far the best! It’s the crunchiest! Only annoying thing is I can’t find buffalo sauce in Austria so I use Tobasco instead. But after reading other reviews I’m gonna try with different sauces as well!

  141. christine dignan says

    After trying cauliflower wings at a local restaurant, I had to find a way to make them at home. This recipe is amazing! The first time I made them, I found that dipping them in the hot sauce mixture was too intense and overwhelmed the other flavors. The next time, I brushed it on with a pastry brush (also handy since they and the pan are hot!). This worked great! We love them with blue cheese dressing. mmmmmmmm.

  142. SarBear says

    Buffalo gal in DC craving a healthier taste of home and found your recipe last week while prepping for hockey season and football postseason. Not only did it totally hit the spot and not leave me feeling weighed down, but my husband really enjoyed this recipe as well. We’re making it again this week!

  143. Barbara says

    Delicious! One of my new go-to appetizers. I do the same method someone mentioned of dumping all the bites into the sauce and it works well. I had to update my sauce to be half Buffalo sauce and half ranch because it was too spicy the first time I made them!

  144. Cheryl says

    Seemed too simple, didn’t think it would work but turned out fab. Didn’t tip breadcrumbs into the wet bag, but put the battered florets into a separate dry bag of breadcrumbs to shake and coat, but still super quick and simple!

  145. Phillip Archer says

    I just did my first attempt at this recipe as I look for healthy alternatives to the upcoming superbowl party on Feb. 7th (2021).
    What a hit it was with my girlfriend!! I love it too.
    The only thing I learned from my beta test was that I will make sure the florets are at least 1 to 1 1/2″ large since I did have some issues with the smaller ones getting too soggy and difficult to grab onto.
    The flavor wonderful and I’ll definitely add this to my go-to list!
    Thank you Katie!

    • Mary says

      This is exactly what I was wondering because the instructions were unclear. I made it without breadcrumbs, so no milk, and they were DELICIOUS!! SUPER spicy tho, so maybe the milk is to dilute it a bit, especially if you aren’t dipping it into anything like me.

  146. Mark says

    These are very tasty and satisfying my wing craving without going off the diet rails. I used a little garlic butter in the sauce, ground up tortilla chips for the bread crumbs (those little pieces left at the bottom of the bag need using up!) and a ranch style yogurt dip. Yummy! Thanks, CCK!

  147. Victoria says

    Love this recipe! I’ve made it a couple times while on Whole30, and even my husband (who isn’t doing Whole30) loves it too.

  148. Laura P. says

    Anyone here try the almond meal version? Definitely doesn’t work whatsoever. Please try the “keto” version before you suggest, because this was nothing short of a disaster. The coating literally came off in the Buffalo sauce, next time suggest for a keto version no batter or coating, such a waste of time.

  149. Budd S. says

    My cauliflower head was extra large, so I should have used more flower for the same coating, but they are delicious. It is a fun recipe and super delicious.

  150. Tanya says

    I had to comment. These are way more satisfying than I could have ever predicted. Totally delicious! I used Wondra in place of flour because it is super fine and can get in all the crannies. I added corn starch to milk to make a slurry. Then panko to coat. They turned out great but didn’t look they would withstand the saucing part. So I just drizzled it over them. I didn’t think there would be enough sauce but I went with it and it was perfect! Can’t wait to make the other half a head of cauliflower—and I don’t like cauliflower!! 5 stars

    • CCK Media Team says

      There’s no added salt, so it’s mostly from the sauce. Feel free to use a low sodium buffalo sauce or another favorite sauce of choice.

  151. Victoria says

    Absolutely loved these! Made them for lunch today. Thank you! Will definitely make this again. 👌😊

  152. Mamjam says

    Amazing! Thanks so much for this recipe!! The bites were crispy with lots of flavor. Can easily be abated to different flavor profiles for other recipies.

  153. Shirley says

    OMG, thank you so much! My roommate’s doctor put him on a vegan diet after his heart attack, and it’s surprisingly hard to find vegan recipes that taste great! My son does the cooking, and he loves that your recipes aren’t overly complicated. 🙂 Thank you for making the whole household happy!

  154. Melissa McKinney says

    These taste wonderful. But I can’t get the bread crumbs to stick. Would it help for me to omit the almond milk? Or is there something I might be doing wrong you can think of?

  155. Bailey says

    I found that 1/2 c. sauce was too much depending on the size of the cauliflower. It should be a nice light coating. If the coating was too much (like there was buffalo sauce left behind at the bottom of the bowl or the cauliflower pieces were dripping), then they would not be crispy. But when the amount of sauce is right, the recipe is delicious. Great job!

  156. Michelle says

    Awesome recipe, thanks so much! Mine came out crunchy with the perfect amount of spice.

    I did what one of the top commenters suggested and added the flour in with the milk and garlic powder directly. I doubled the recipe and used about 1/2 c whole wheat flour and 1/4 c white flour, 6 tsp milk and then added water when it was still too thick. Tossed the florets in a bag to coat very well, then individually rolled them in panko breadcrumbs.

    I baked them on a wire rack on the baking sheet to circulate air and used the temp and timing you suggested, adding the buffalo sauce on for the last 15 min, broiler for 5 min. Perfect perfect! Thank you!

  157. Michelle says

    Absolutely the best buffalo cauliflower recipe. The cauliflower wings are great as an appetizer, snack, or party recipe and even meat eaters love them 🙂

  158. DianeO says

    I love this recipe! It tastes just like Buffalo chicken. My daughter couldn’t believe it when I told her about them. I made them for her and her boyfriend and they are definite fans!

  159. Dea says

    I have tried this recipe 4 times on different occasions and each time, it has consistently been crumbly and the flour/milk mix did nothing to adhere to the cauliflowers.. My husband and I have read the recipe so many times, he attempted the recipe first, and have wondered where could we have possibly gone wrong? It just has not worked out on all times we have tried it – we tried tossing it in a ziploc bag and a big bowl container, replaced the flour to almond flour for a gluten-free take on it – nada, nope, did not want to cooperate. I see all the comments here and the wonderful rating (which made us try the recipe in the first place), but I’m really at a loss to comprehend this.

    • Adrienne A. says

      5 stars
      Try mixing the cauliflower and olive oil, then tossing in the flour. The bread crumbs should be ground finely with a mortar and pestle or food processor. I sprinkled a little bit of oat milk in, tossed it, and then poured the bread crumbs as I continued tossing.

  160. Adrienne A. says

    5 stars
    We couldn’t even wait for them to cool! They looked and smelled amazing fresh out of the oven. I will DEFINITELY be making this recipe again. Thank you for sharing!

  161. Cheryl says

    Can you please link the recipe for the dipping sauce you used in the pictures? I’m sure they’re delicious on their own, but I’m sure we all agree – a dipping sauce makes everything even more yummy! Thanks.

  162. Pam Spencer says

    5 stars
    I made the Buffalo cauliflower wings for supper tonight. They were fantastic. I opted not to use the bread crumbs and I’m glad I didn’t use them. I also only used 1/2 the wing sauce it called for because I don’t like things woohoo hot and the ones I made turned out perfect. I will be using this recipe many times! Very easy recipe, cutting up the cauliflower was the hardest part.

  163. sandy says

    5 stars
    Just made the buffalo wings they were so good. MY husband loved them
    For him to say that they were really good.
    Will be making them alot

  164. Carrie Chisholm says

    5 stars
    Delicious! To make these keto-friendly, used almond meal flour (and for taste, Buffalo Wild Wings Wild sauce). Omitted milk, breadcrumbs and butter and they were still fantastic. I had to fight my 14-yr old son for the leftovers, thank you!!!

  165. Stacy says

    4 stars
    hello! I am sorry, can you please clarify for me. I have made them without the breadcrumbs and now would like to try adding those for more crunch. After tossing the cauliflower in the almond flour and garlic, do you then dip the cauliflower in milk and then roll in breadcrumbs or do you toss the milk and the breadcrumbs in the bowl with the already flour-coated cauliflower? I am just worried that the milk will make the almond flour fall off of the cauliflower and it will become a gummy mess in the bowl. Thanks for your help!

    • CCK Media Team says

      Hi! Dip in the milk first, then dip in the breadcrumbs – the milk is basically like an egg wash without having to use egg 🙂

  166. Stacey says

    5 stars
    Hi these look great. I’m wondering how they would taste at room temperature. I would have to cook them then take to a dinner.

  167. Becky says

    5 stars
    After trying several recipes I am amazed at how good this turned out!! Absolutely delicious!! Easy and so good!! Must try!

  168. Lisa says

    5 stars
    So are they dipped in the milk after the flour? Is the milk used even if not using bread crumbs? Thank you for this recipe. I’m anxious to try.

  169. Taylor says

    5 stars
    Made these for the Super Bowl last night and they were SO GOOD! I honestly wasn’t expecting them to be as great as they were…they literally tasted like wings! The flour/breadcrumb coating made them crispy and the buffalo sauce added great flavor. I will DEFINITELY make them again!!

  170. Murielle says

    I tried to make this but did not turn out coated and crispy like yours. Do you have a video of the cauliflower wings?? I also wanted to post a picture and I could not! I used your exact ingredients!

  171. Lisa says

    4 stars
    The first time I made these, they were beyond perfect! I ate the entire plate before I could bag them up and freeze them like I planned. But I tried to make them a bunch of times after and they never came out the same way. One way came out with no coating on the cauliflower; it all fell off while baking, one way came out with the cauliflower being overcooked, to the point of squishy, and another way came out soggy. I don’t know how I did it the first time but I’m going to keep trying!

  172. Zach Jablonowski says

    5 stars
    So good! I made them gluten free using cup for cup flour and Ian’s bread crumbs. Both you can find at most grocery stories. I followed the recipe exactly except I didn’t crush up the panko bread crumbs like it said because I felt they were small enough. They were not! Make sure you crush them really fine, even if you buy the Ian’s brand! Besides for that mine were perfect and I’ve already shared this recipe with others!

  173. Anna says

    5 stars
    Epic wings. Actually think I like them more than real wings and I’m a meat eater. Thank you so much for sharing this!

  174. Terri says

    5 stars
    I did this today and it was amazing. My husband has recently turned vegetarian and he loves it. Definitely doing this again

  175. Bryn says

    5 stars
    This is the third recipe I’ve tried for Buffalo Cauliflower Wings. This is by far the best one! They weren’t too spicy and the consistency was just right. I loved it!

  176. Maggie Vita says

    4 stars
    These were tasty mine never got crispy Will try again but I think I’ll bake them on a wire rack rather than on parchment

  177. Zach says

    5 stars
    I make this with gluten free flour. I use cup for cup and Ian’s bread crumbs and it turns out great! I follow the recipe exact but I use some of my favorite products instead. I love TRUFF oil and hot sauce so its my go too with this recipe. It elevates it another level and adds a ton of flavor to the cauliflower.

    If you can’t handle the heat you can add about 1/4 cup of ranch to the hot sauce. It bakes perfectly and makes it a little more mild for sensitive pallets.

    While these don’t taste like chicken then definitely satisfy my fried food crave!

  178. Paul says

    Good morning 😁
    Just a short note to let you know that I have made the cauliflower bake chicken wings! They turned out Amazingly delicious! Eat the whole cauliflower head in one sitting! 😁 making again today to show a friend! Thank you!

  179. Sarah says

    4 stars
    These came out fabulous but I could not get the breadcrumbs to stick to the cauliflower no matter how hard I tried! they were very low calorie in the end hehe!

  180. Lynne says

    5 stars
    Made this last night & used 2 heads of cauliflower. Well, here it is less than 24 hours later and it’s all gone. Yes, I, myself ate it all. Today I finished it cold straight out of the ziploc bag. Yes, It Is That Good! I did a mix of flour & almond flour & then coated in panko. Dipping each floret was tedious, so I ended up putting in a bowl, pouring the sauce & then tossing. Milk used was almond milk. Several pieces were still crunchy today. Excellent recipe!

  181. Siojor says

    5 stars
    As a person trying to lower my cholesterol these really hit the spot. I had a small head and ate the who thing. I used half panko and half bread crumbs, almond flour, almond milk. I didn’t even miss the salt and pepper. Definitely a do over meal .

  182. cootstoots says

    5 stars
    little more milder sauce and nice healthy alternative. Mine were not crispy though even with broiling them. Thanks for all you do! 🙂

  183. Marie says

    5 stars
    I have a question? I was wondering instead of a sauce can I use a powder for the flavoring, idk if I can I just wanna know thank you

  184. Raven T says

    5 stars
    Exceptional recipe with fantastic result! I followed this super easy recipe and added a few things to the dry mix: garlic salt, Goya seasoning packet and paprika. Also used the frozen cauliflower florets instead. Thank you!

  185. Raven T says

    5 stars
    Exceptional recipe with fantastic result! I followed this super easy recipe and added a few things to the dry mix: garlic salt, Goya seasoning packet and paprika. Also used the frozen cauliflower florets instead. 5-stars, Thank you!

  186. Gina Toscano says

    5 stars
    This recipe is crazy good!!! I made a huge head and just basted it with the sauce and my family ate every bit!! It’s my new favorite and I will be making it often! I’m excited about making it for our Super Bowl party. Thank you for sharing this winner!!!

  187. Mark W. Hoffman says

    I made this recipe as well but didn’t have milk so I used ranch dressing and gluten free bread crumbs instead
    Turned out great thanks

  188. Michelle says

    Love love love!! Mine didn’t get crispy though. I didn’t add the breadcrumbs. because I am a keto, gluten free vegan.

4.96 from 610 votes (565 ratings without comment)

Leave A Reply

Recipe Rating

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes