Buffalo Cauliflower Wings (Printable version)
Crispy cauliflower florets baked and coated in spicy buffalo sauce with a creamy blue cheese dip.
# What You'll Need:
→ Cauliflower Wings
01 - 1 large head cauliflower, cut into bite-sized florets
02 - 1 cup all-purpose flour
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1 cup milk (dairy or unsweetened plant-based)
08 - 2 tablespoons olive oil (for baking)
09 - 3/4 cup buffalo sauce
→ Blue Cheese Dip
10 - 1/2 cup sour cream
11 - 1/4 cup mayonnaise
12 - 1/3 cup crumbled blue cheese
13 - 1 tablespoon lemon juice
14 - 1 tablespoon milk
15 - 1/4 teaspoon black pepper
16 - 1 tablespoon chopped fresh chives (optional)
→ To Serve
17 - Celery sticks
18 - Carrot sticks
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper and lightly brush or spray with olive oil.
02 - In a large bowl, whisk together flour, garlic powder, smoked paprika, salt, and black pepper. Add milk and whisk until a smooth batter forms.
03 - Add cauliflower florets to the batter, tossing to coat evenly. Shake off excess batter and arrange florets in a single layer on the prepared baking sheet.
04 - Bake for 20 minutes, turning halfway, until cauliflower is starting to brown and crisp.
05 - Remove from oven. Using tongs, gently toss baked florets in a bowl with buffalo sauce until well coated. Return to the baking sheet and bake for another 12–15 minutes, until edges are crispy and sauce is slightly caramelized.
06 - While wings bake, prepare the blue cheese dip: In a small bowl, combine sour cream, mayonnaise, blue cheese, lemon juice, milk, black pepper, and chives. Stir until well mixed and creamy. Chill until ready to serve.
07 - Serve buffalo cauliflower wings hot with blue cheese dip, celery, and carrot sticks.
# Expert advice:
01 -
- The batter creates this insanely crispy shell that somehow survives the sauce bath without getting soggy
- You get all the rowdy buffalo wing satisfaction without the meat hangover or deep fried mess
02 -
- Crowding the baking sheet is the fastest way to steam instead of crisp, so work in batches if needed
- The second bake after saucing is non negotiable, it's what makes the sauce caramelize instead of staying wet
03 -
- Let the cauliflower cool on the baking sheet for 5 minutes before tossing in sauce, the coating sets better
- Room temperature cauliflower creates less steam than cold from the fridge, resulting in crispier wings