If you’re someone who loves a good spicy snack, these buffalo cauliflower bites will be your new favorite thing. I started making them for game nights with friends, but honestly, they show up on our table all the time now—movie marathons, casual lunches, or those days when you just want something fun and bold without deep-frying.
They have crisp edges, tender centers, and a punchy sauce that’s tangy, spicy, and a little sweet. You’ll find yourself eating them straight from the tray. Don’t say I didn’t warn you.
What You’ll Need for This Recipe
These ingredients are simple, but they work together to give you that real buffalo wing vibe—just without the chicken.
Cauliflower
Look for a medium to large head of cauliflower. I like to break it into good-sized florets, about the size of traditional wings. If they’re too small, they’ll soften too quickly and won’t hold that satisfying bite.
Buffalo Sauce Ingredients
I’ve experimented a lot, and here’s my go-to mix:
- Hot Sauce (Frank’s RedHot is my standby) for that classic tangy heat.
- Butter for richness and to help the sauce cling.
- Honey for a hint of sweetness and a glossy finish.
- Garlic Powder and Paprika for depth of flavor.
If you’re making it vegan, you can easily swap out the butter and honey for plant-based alternatives. I’ve done that plenty of times when cooking for friends who eat vegan, and it still turns out great.
Batter Ingredients
This is what gives you that faux-fried coating in the oven.
- All-purpose flour for structure.
- Cornstarch to help the crust get extra crispy.
- Water to make it just the right consistency.
- Garlic Powder, Onion Powder, Paprika, Salt for that savory, spicy base flavor.
If you’re avoiding gluten, use a good cup-for-cup gluten-free blend. Several of my friends do this, and it works just fine.
How I Make Them at Home
I’ve lost count of how many times I’ve made these, so let me share how I usually do it—and the little tweaks I’ve learned along the way.
1. Break the Cauliflower Into Florets
Don’t go too small here. I aim for wing-sized pieces. If they’re too tiny, they overcook before the batter crisps. I’ve made that mistake on busy days and ended up with mushy bites that were still tasty but lacked that satisfying chew.
2. Mix the Batter
In a bowl, I whisk together the flour, cornstarch, water, and seasonings until it’s smooth and thick enough to coat the florets. I love seeing those specks of paprika and garlic powder—it already smells good at this stage.
3. Coat and Arrange
I toss the cauliflower in the batter to coat each piece well, then lay them out on parchment-lined baking sheets. Don’t skip the parchment—it saves you from scraping stuck-on pieces later. I learned that lesson the hard way when I ran out one day.
4. Bake at High Heat
Into the oven they go at 450°F. I bake them for about 10 minutes, then carefully flip them with a spatula. Be gentle here—the batter is still setting up. Another 10 minutes gets them nicely golden.
5. Add Buffalo Sauce and Finish Baking
This is the fun part. I brush on the sauce generously and return them to the oven until the edges are crispy and caramelized. That last bake really sets the sauce and gives you those sticky, finger-licking bites.
6. Extra Sauce Before Serving
I always brush a bit more sauce on before serving. You just can’t have too much buffalo flavor.
My Homemade Buffalo Sauce
I’ve tried store-bought sauces, but making my own only takes a few minutes and tastes better. Here’s what I do:
- Melt butter and stir in Frank’s RedHot.
- Add honey for a bit of sweetness that balances the heat.
- Sprinkle in garlic powder and paprika for that savory backbone.
No extra vinegar needed since the hot sauce is already tangy enough. It’s thick, glossy, and clings beautifully to the cauliflower.
If you want to keep it vegan, use plant butter and maple syrup instead of honey. I do that often when I’m cooking for mixed groups.
My Best Tips for Success
Use Parchment Paper
It’s your best friend here. Even if you grease the pan, these tend to stick. Parchment means easy flipping and zero frustration.
Flip Carefully
After the first bake, the batter is delicate. I use a wide spatula and take my time. If you rush, you risk tearing off the crispy layer.
Don’t Skimp on the Bake Time
That second bake after brushing on sauce is where the magic happens. The edges get dark, sticky, and crisp. It’s worth those extra minutes.
Eat Them Fresh
These are at their peak fresh from the oven when they’re hot and crispy. They’re still good leftover, but the crunch won’t hold up. I sometimes reheat them in the oven to try to bring back some crispness.
Double the Sauce if You Love It Messy
I always keep extra buffalo sauce on the side for dipping. It’s messy in the best way, and that’s how buffalo-style anything should be.
How We Love to Serve Them
These make the perfect snack for game days, movie nights, or just because you’re craving something spicy. I often put out a platter with carrot and celery sticks to cool things down a bit.
Ranch dressing is the classic dip at our house. Sometimes we go with blue cheese dressing for that sharp, funky contrast. When I have vegan friends over, I whip up a dairy-free ranch that works just as well.
I even use leftover cauliflower bites to top salads or stuff into wraps for an easy lunch. They bring that big flavor punch that makes simple meals exciting.
Storing Leftovers
If you have any left—though that rarely happens here—store them in an airtight container in the fridge for up to three days. They won’t be as crisp, but the flavor holds up really well. I’ll often eat them cold or reheat them on a baking sheet at high heat to get a little bit of the crunch back.
Common Questions I Get
Can I make them gluten-free?
Yes! Just swap in a cup-for-cup gluten-free flour blend in the batter. Friends have tried it and said it works well.
Can I make them vegan?
Definitely. Use plant-based butter and swap the honey for maple syrup in the sauce.
What if I don’t have parchment paper?
You can try greasing the pan well, but be prepared for some sticking. Parchment really is the easiest way to keep them intact.
Buffalo Cauliflower Wings
There’s nothing quite like the bold, tangy heat of buffalo sauce wrapped around golden, crispy cauliflower bites.
Ingredients
- 1 large head of cauliflower (about 2 lbs), cut into big florets
- ¾ cup water
- ⅔ cup all-purpose flour (scooped and leveled)
- ¼ cup cornstarch
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked or sweet paprika
- ½ teaspoon sea salt
- Buffalo sauce, for coating
- Ranch or vegan ranch dressing, for dipping (optional)
Instructions
- Preheat & Prep: Set your oven to 450°F. Line two baking sheets with parchment paper for easy cleanup.
- Make the Batter: In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, and salt. Pour in the water and stir until you have a smooth, lump-free batter.
- Coat the Cauliflower: Toss the cauliflower florets in the batter, making sure each piece is well coated. Let any excess batter drip off before placing them on the prepared baking sheets in a single layer.
- First Bake: Bake for 10 minutes. Then flip the florets with a spatula and rotate the baking sheets between the oven racks. Bake for another 10 minutes.
- Add the Heat: Remove the trays and brush the florets generously with buffalo sauce. Return to the oven for 12–15 more minutes, or until the edges are crisp and slightly charred.
- Finish & Serve: Once out of the oven, brush on more buffalo sauce for that signature sticky heat. Serve hot with ranch on the side, if you like.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 226Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 4mgSodium 466mgCarbohydrates 34gFiber 6gSugar 5gProtein 7g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Can I use store-bought buffalo sauce?
Of course! If you’re short on time, store-bought works fine. I just like making my own because it’s easy and I can tweak the heat and sweetness.
If you’re like me, you’ll end up licking your fingers and wondering why you didn’t make a double batch. Give them a try next time you want something spicy, bold, and downright fun to eat.
Try other Cauliflower recipes:
