Buffalo Cauliflower Wings (Printable)
Spicy baked cauliflower florets coated in buffalo sauce with a creamy blue cheese dip on the side.
# Ingredient List:
→ 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
# Steps:
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 - 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 Tips:
01 -
- They satisfy that spicy craving without the heaviness of fried meat
- The blue cheese dip makes everything better, even the raw veggies on the side
02 -
- Overcrowding the baking sheet is the fastest way to soggy wings, work in batches if needed
- Let the cauliflower cool for just 2 minutes after saucing so the coating doesnt slide off
03 -
- Add 1/2 cup panko to the batter if you want extra crunch
- Let the baked cauliflower cool for 5 minutes before tossing in sauce