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Buffalo Cauliflower Wings

These addictive crispy baked buffalo cauliflower wings are a hit with both vegans AND meat eaters!

The Best Easy Buffalo Cauliflower Bites

Easy Cauliflower Buffalo Wings




Secretly Healthy

Surprisingly Delicious

These 6-ingredient buffalo wings are perfect for game day, summer barbecue parties, potlucks, or whenever you find yourself craving serious comfort food that won’t leave you feeling weighed down.

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Buffalo Cauliflower Low Carb Keto Wings

Three Reasons Why You Should Make These Buffalo Cauliflower Wings:

1. You’ll be surprised how good they are

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

I’ve had so many meat eaters ask for the recipe after trying them, and a friend who’s a hardcore carnivore said he actually liked the cauliflower wings better than chicken wings, because they are less greasy, you can eat way more of them, and they don’t weigh you down.

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 chicken wings in fat, higher in fiber, and cholesterol free, with just 2 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, 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, which is especially good if you have pets around.

Also Try This Keto Cheesecake – Just 5 Ingredients

Vegan Buffalo Wings Ingredients

For Vegan Buffalo 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 nondairy butter spread instead of dairy butter. For gluten free wings, use almond flour or gf all purpose flour.

For 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.

How To Make Healthy Buffalo Wings:

Gather the ingredients: 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.

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!

vegan buffalo cauliflower
buffalo cauliflower 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 try, and one person who did try them said he didn’t like them because they weren’t meat. But everyone else gobbled up the cauliflower wings 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.

To be clear, these cauliflower buffalo wings do not taste ohmigosh just like real buffalo wings. If you find any 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’re 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!

For dessert, make these Easy Cinnamon Rolls

The Best Crispy Baked Buffalo Cauliflower Wings
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Buffalo Cauliflower Wings

An easy recipe for crispy baked buffalo cauliflower wings that is a hit with both vegans and meat eaters.
4.9/5 (271)
Total Time 45 minutes
Yield 3 – 4 servings


  • 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 spread


  • 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 (because 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


Recipe adapted from this Sticky Sesame Cauliflower.

Have you made this recipe?

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4.9/5 (271)

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Published on June 27, 2019

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  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.

  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

    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.

  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.

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