Vegan Buffalo Cauliflower “Wings”

By Jessica Lauren DeBry July 23, 2015

Confession time: I’m a snack-a-holic.

I mean, whoever planned out the whole “3 square meals” thing obviously had never been introduced to a platter of spicy guacamole and chips at 2pm in the afternoon, am I right? Don’t even get me started on wings.
Vegan Buffalo Cauliflower “Wings” + Snacking 101

Oh yes, when it comes to snacking, I don’t mess around. It can be as simple as fruit and nut butter (because bananas and PB never get old), or as fancy as homemade hummus, 2 ways, with fresh-cut raw veggies.

And here’s the thing with snacking… long as you’re snacking on the right foods (I’m not talking an entire Costco-sized bag of potato chips), snacking is an integral part of a healthy diet. Proper snacks help to keep your blood sugar levels and metabolism balanced. Snacks also help to keep you from getting too hungry and overeating at your next meal.

Long story short? This gal has no shame in her snacking game. And you shouldn’t either!

Of course, proper snacks are key. And what could be more proper than an entire bowl of cauliflower, whipped up into delectable, spicy buffalo “wings”?

Cauliflower is like a hidden gem of the veggie world. In fact, Shape Magazine even went so far as to refer to cauliflower as “the new kale”. Cauliflower is a rockin’ source of vitamin C, K, B6, and folate. It’s also considered a very good source of fiber, omega-3 fatty acids, manganese, and biotin. Basically, it’s just a super-awesome vegetable.

While cauliflower may seem bland, by coating it in batter and roasting it, it becomes a fantastic vehicle for spicy buffalo sauce. You won’t regret making this. In fact – it may become a part of your regular snack rotation.

1 head cauliflower, cut into florets
1/2 cup flour (I used a gluten-free blend)
2/3 cup water
1/3 cup Frank’s Buffalo Sauce
1. Preheat oven to 450°F and line a cookie sheet with parchment paper.
2. In a mixing bowl, combine flour and water. Whisk to get all the lumps out. Add more water if need to thin out batter. Batter should just thinly coat cauliflowers.
3. Dip cauliflower into batter and allow excess batter to drip off. Place cauliflower on parchment lined cookie sheet.
4. Bake for 15-20 minutes, flipping once, or until batter is hardened and cauliflower is cooked through.
5. Toss cooked cauliflower in sauce. Serve with raw vegetables and dipping sauce (I served mine up with celery, carrots, and vegan Ranch).

Buffalo Cauliflower

*This post was originally published on For more from Jessica, be sure to visit her site here.
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