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by Gillian Bain
www.instagram.com/gillianmakingthings/
Crispy oven-baked buffalo cauliflower wings smothered in sweet and spicy buffalo sauce.

My Story

This recipe is my raison d’etre, and perhaps the only reason I get invited to vegan movie nights. I could not for the life of me find an oven-baked buffalo cauliflower that ticked all the boxes (I’ve gone through so many batches of limp cauliflower wings), so I came up with my own batter and have been tweaking it and the process as a whole for about a year. While all this may sound dramatic, I can assure you that if made correctly, this buffalo cauliflower will become a necessary part of your life. Tasters of this recipe have likened it to an addictive substance, one avid glutton went so far as to say she needed to “cleanse” from it. Don’t say I didn’t warn you.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Appetizer, Side Dish, Snack
Cuisine buffalo sauce, cauliflower, crispy, plant-based, Vegan, wings
Servings 3

Ingredients
  

  • 500 g cauliflower cut into bite sized pieces
  • Batter
  • ½ cup flour
  • 7 tbsp cornstarch
  • ½ tsp salt
  • ½ tsp black pepper
  • ¾ cup plant milk I use soy
  • ¼ cup Frank’s Red Hot Buffalo Sauce
  • Sauce
  • ½ cup Frank’s Red Hot Buffalo Sauce
  • ¼ cup canola oil any neutral-tasting oil will do
  • 3 tbsp corn syrup maple syrup, agave, brown rice syrup will all work too

Instructions
 

  • Preheat oven to 420F.
  • Add all of the batter ingredients (flour, cornstarch, salt, pepper, Frank’s Red Hot Buffalo Sauce, and plant milk) to a large bowl. Mix vigorously until combined.
  • Add the cauliflower florets to the batter and fold together. Be patient and fold for at least 2 minutes to make sure all the florets are well covered in batter.
  • Line a large baking sheet with parchment paper and use your hands to place the battered florets on the pan, spreading them out as much as possible. I don’t recommend dumping it all onto the pan and spreading it out because it will all bake into one big piece. Optional: drizzle with 3 tbsp canola oil, this will improve the crispiness and overall texture.
  • Bake for 40-45 minutes. To check for doneness, lift up one of the florets with a fork; you want the bottom to be nicely browned.
  • Mix the sauce ingredients together (canola oil, Frank’s Red Hot Buffalo Sauce, and corn syrup) and drizzle over the cauliflower. Bake for an additional 5 minutes.
  • Remove from oven and enjoy!
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