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Buffalo cauliflower wings served on a white plate with cashew ranch dressing and celery sticks.

Buffalo Cauliflower Wings

Baked cauliflower florets coated in a seasoned batter, tossed with buffalo-style wing sauce, and served with creamy cashew ranch dressing. A spicy, veggie-packed appetizer for game day, parties, or snacking.
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Prep Time 15 minutes
Cook Time 35 minutes
rest time 3 hours
Total Time 3 hours 50 minutes
Servings: 4
Course: Snack
Cuisine: American
Calories: 238
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • Buffalo Cauliflower
  • 1 large head cauliflower chopped into small-to-medium sized florets
  • 1/2 cup all-purpose flour gluten-free 1:1 flour will work too
  • 1/2 cup water
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup buffalo-style wing sauce
  • Celery chopped for serving
  • Cashew Ranch Dressing
  • 1/2 cup raw cashews soaked 3–4 hours or overnight
  • 1/2 cup water
  • 2 teaspoons dried dill
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • Pinch of black pepper

Equipment

  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Spatula or tongs
  • Blender
  • Serving plate
  • Small bowl for dressing

Method
 

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, garlic powder, paprika, sea salt, and black pepper.
  3. Add the water and whisk until a smooth batter forms.
  4. Add the cauliflower florets to the bowl and toss until evenly coated.
  5. Spread the coated cauliflower on the prepared baking sheet in a single layer.
  6. Bake for 20 minutes, flipping halfway through if needed.
  7. Transfer the baked cauliflower back to a bowl. Add the buffalo-style wing sauce and toss until coated.
  8. Return the sauced cauliflower to the baking sheet and bake for another 12–15 minutes, until the sauce is set and the edges are lightly crisp.
  9. To make the cashew ranch, add the soaked and drained cashews, water, dried dill, garlic powder, onion powder, sea salt, and black pepper to a blender.
  10. Blend until smooth and creamy.
  11. Serve the buffalo cauliflower wings warm with cashew ranch dressing and chopped celery.

Nutrition

Calories: 238kcalCarbohydrates: 24gProtein: 8gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 1015mgPotassium: 620mgFiber: 5gSugar: 5gVitamin A: 820IUVitamin C: 78mgCalcium: 70mgIron: 3mg

Video

Notes

  • Cut the cauliflower into similar-size florets so they bake evenly.
  • Do not overcrowd the baking sheet or the cauliflower may steam.
  • Use parchment paper to prevent the batter from sticking.
  • For a gluten-free version, use a gluten-free 1:1 flour blend
  • If the cashew ranch is too thick, blend in extra water 1 tablespoon at a time.
  • Serve soon after baking for the best texture.

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