Perfect Cauliflower “Wings”
Large cauliflower florets wear a crisp, lightly spiced batter and a glossy coat of buffalo sauce, with a tender center under the crunch. They are a meatless stand-in for classic wings that comes together in 55 minutes. Serve them warm with a cool dip for a snack, appetizer, or party platter.
Equipment
- 1 Rimmed baking sheet
- 1 sheet of parchment paper or silicone baking mat
- 1 Medium mixing bowl
- 1 Whisk
Ingredients
- 1 medium cauliflower head broken into large florets
- ¾ cups all-purpose flour
- ½ teaspoon paprika
- 1 teaspoon garlic powder
- ¼ cup milk
- ¼ cup water
- ½ cup buffalo sauce
- Sea salt and black pepper to taste
- Dipping sauces of choice such as ranch blue cheese or sour cream
Instructions
- Preheat the oven to 400° F. Line a rimmed baking sheet with a piece of parchment paper or silicone baking mat.
- In a medium bowl, whisk flour, paprika, garlic powder, milk, and water until a smooth batter forms. Generously season the batter with salt and pepper.
- Dunk each cauliflower floret into the batter, allow the excess batter to drip, then transfer onto the prepared baking sheet.
- Repeat with all of the florets and then transfer to the preheated oven to bake until lightly golden, approximately 20 minutes.
- Remove the cauliflower from the oven and toss with the buffalo sauce. Return into the oven for another 15-20 minutes, or until the cauliflower wings are nicely golden and crispy around the edges.
- Serve with dipping sauces of your choice.
- Enjoy!
Notes
Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 400° F oven until hot.
Nutrition information is an estimate and will vary with the specific ingredients used. The calorie figure does not include dipping sauces.
