This vegetarian twist on classic Buffalo wings is the perfect party appetizer that even meat eaters will love.
I’ve been a vegetarian for a long time (we’re talking over 20 years). And when it comes to party food, my options used to be pretty limited. I’d often find myself nibbling from the cheese and veggie tray, watching everyone else gorge themselves on heartier fare like pigs in a blanket, cheeseburger sliders, and hot wings. I have to admit, it wasn’t much fun leaving parties feeling hungry. But thankfully, times have changed, and there are so many more vegetarian alternatives available these days.
Case in point: these Buffalo cauliflower “wings.” They have the same great crispy exterior and fiery heat as hot wings, minus the meat. Cauliflower has a neutral flavor, so it’s the perfect ingredient to soak up the spicy, tangy Buffalo sauce. The florets stay tender in the middle while the outside batter gets browned and crispy, providing a great meaty texture to bite into. I love that this plant-based version is just as hearty as real hot wings (see ya, sad veggie tray), and it’s a dish that both vegetarians and meat lovers alike can enjoy.
It cooks up quickly, too—done in just 30 minutes. If you have any guests or little ones who aren’t fans of spicy foods, you can even serve the “wings” with the Buffalo sauce on the side. Either way, you’re sure to find them to be a tasty and filling appetizer whether you’re a vegetarian or not!
Switch up the sauce
While Buffalo hot sauce is a classic flavor to serve with wings, there are definitely other tasty combos you can try out. If you’re a BBQ lover, swap out the Buffalo sauce with your favorite BBQ sauce. Or, coat your cauliflower wings with an Asian-inspired teriyaki glaze. Another option is to toss your wings in a mixture of melted butter, minced garlic, and grated Parmesan for an Italian twist. Love citrus? Make lemon pepper wings by squeezing lemon over the cauliflower and sprinkling it with black pepper.
How do I store leftovers?
If you have any leftover cauliflower wings, it’s best to store them separately from the sauce to keep them as crispy as possible. However, you can also store them if you’ve already tossed them in the sauce. Simply allow them to cool, transfer them to an airtight container, and keep them in the fridge for up to 4 days. You can also flash-freeze them on a baking tray for an hour and then transfer them to a freezer bag or container for up to 3 months. Reheat either in a 400°F oven or air fryer for 10-15 minutes (or 20-30 minutes if frozen) until warm and crispy.
Serving suggestions
Since these taste very similar to traditional Buffalo wings, they’d pair well with any party foods that you’d serve them with, such as Blue Cheese Dip, Meatball Parmigiana Sliders, and Pull Apart Pigs In A Blanket. If you’re looking for other vegetarian-friendly snack favorites, try serving these with Spinach Parmesan Appetizer Bites, Mini Tomato And Goat Cheese Tarts, or Southern Deviled Eggs.
Easy Cauliflower Wings (Buffalo Wings)
Ingredients
- 1 large head of cauliflower cut into florets
- 3 tablespoons canola oil
- 3 tablespoons flour
- 1 teaspoon garlic powder
- 2 tablespoons whole milk
- 1 cup breadcrumbs
- 1/4 cup salted butter melted
- 1/2 cup hot sauce
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Place the florets into a large bowl. Drizzle in the oil and toss the cauliflower to coat all over.
- Pour in the flour and garlic powder and toss again to coat; then add the milk and breadcrumbs and toss until evenly coated.
- Lay on the prepared baking sheet with space between each one and bake for 15 minutes until crispy.
- When the cauliflower is almost done baking, mix the melted butter and hot sauce together until it is well combined.
- Once baked, dip each floret into the sauce and place it on a wire rack to allow any excess sauce to drip off. Serve and enjoy.
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