How to Make Buffalo Cauliflower Wings

Are you meatless and in need of some football season friendly food? Or maybe you’re having a craving for your favorite pub food. These buffalo cauliflower wings will leave your taste buds begging for more. And your meat-eating friends jealous!

Football season is upon us! Well, football, winter Olympics soon, and hockey. Last year I brought you football wine pairings. Some things have changed since then, like me no longer eating meat. So, instead of chicken wings for this season, it’s buffalo cauliflower wings!

These buffalo cauliflower bites are a must try! Click To Tweet

I promise that you won’t feel like you’re missing out. Truth be told, my husband who does eat meat, really likes these.

They’re spicy, they’re delicious, and you won’t feel guilty in the least bit. Ethically and health wise.

This isn’t my first rodeo using cauliflower as a substitute. Funny enough, the first instance was when I was trying to make a cauliflower crust for, you guessed it, Super Bowl. It ended with me crying and us ordering pizza.

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Since my first traumatic cauliflower incident, I’ve successfully made cauliflower “wings” a few times. A few different ways. They’ve been great as an add-on for work lunches, or when I want to feel included when watching sports.

Or when It’s that time of the month and I have a hankering for chicken wings. Ladies, especially, non-meat eating ladies. You know the struggle.

The recipe, let’s get into it, shall we?

I didn’t take a picture of my cauliflower, or the cauliflower being chopped up. I think that’s self-explanatory enough. Chop it up into bite-sized pieces.

Mix together your dry ingredients: flour, garlic powder, salt. I like to do this first so that I know there are no clumps. Once you know your dry mix is good to go, add your water. Add in your cauliflower nuggets, as I call them, and gently mix around with a fork. Be sure that the coating is consistent on all, otherwise, some will take longer to bake than others.

This is what they should look like after the first round of baking. Before you sauce them up for a final round. Yes, I am fully aware that they aren’t totally even in the batter department. This is probably because of the batter leaking from the bites, onto the baking tray, however, your second round of baking, with sauce, will probably fix this!

Make sure to gently toss your little nuggets of tastiness in the hot sauce mix, as to not disturb the coating too much. One tip I’d suggest, don’t let them sit in the hot sauce for too long otherwise the perfectly baked batter coating will get soggy. That will mean your bites will take even longer to bake! No Bueno.

My finished product. Served with an avocado ranch dressing, oh so tasty. Get the fully detailed recipe below!


  • 1 medium head of cauliflower
  • 1/2c of whole wheat flour (or flour of your choice)
  • 1tsp garlic powder
  • 1/2tsp salt (I used pink Himalayan)
  • 1/2c water
  • 1tbsp melted butter, ghee or margarine
  • 2/3c hot sauce


  1. Preheat oven to 450. Chop cauliflower into bite-sized pieces. Combine all dry ingredients in a medium-sized bowl, then mix in water. Whisk until smooth.
  2. Toss cauliflower in mixture gently with a fork. Evenly distributing batter on all pieces. Place battered cauliflower in a lightly greased baking pan, or a baking sheet. Bake for 8 minutes, toss, then bake for another 8 minutes. While bites are baking, mix melted butter (or substitute) and hot sauce together.
  3. Leaving the oven on, remove bites from the oven. Gently toss bites in hot sauce mix with a fork and return to baking dish to bake for another 25 minutes.
  4. Allow bites 10-15 minutes to cool before eating. The hardest part of the whole thing.

Enjoy as a side, or on their own with dip and veggies!

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Do you have another version of this recipe? I’d love to try it out! Leave it below in the comments for others to try.

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