I’m sharing my easy vegan buffalo cauliflower wings recipe that doubles as Gluten Free Cauliflower Bites, can be oven baked or air fried, and pairs perfectly with a simple vegan ranch dip.
I get weirdly excited about crunchy snacks, and these Cauliflower Buffalo Wings are my latest obsession. With a medium head cauliflower tossed in fiery hot sauce the bites turn ridiculously crispy and oddly addictive.
I bring them to every party because they always disappear, and people keep asking what the secret is. They read like Gluten Free Cauliflower Bites but deliver the messy, saucy vibe of wing night and they fit right in with my Meat Free Appetizers rotation.
Honestly I might be biased but once you try them you wont stop tweaking the sauce, promise.
Ingredients
- Cauliflower: low calorie, high fiber and vitamin C, gives veggie crunch, so satisfying.
- Gluten free flour: adds structure and carbs, it’s lighter than wheat but still filling.
- Cornstarch or arrowroot: makes batter extra crispy, mostly starchy carbs, not much protein.
- Unsweetened nondairy milk: keeps batter smooth, low cal, no dairy, mild flavor.
- Apple cider vinegar: brings bright tang, helps batter react and taste sharper.
- Gluten free breadcrumbs or crushed cornflakes: crunchy coating, boosts texture and bite.
- Hot sauce: delivers heat and vinegar tang, very low calories, bold flavor punch.
- Vegan butter: adds richness and helps sauce cling, more fat for mouthfeel.
- Vegan mayo and yogurt: creamy ranch base, tangy, adds fat and cooling contrast.
Ingredient Quantities
- 1 medium head cauliflower, cut into bite sized florets, about 1 to 1.5 pounds
- 1 cup gluten free all purpose flour
- 1/2 cup cornstarch or arrowroot powder
- 1 cup unsweetened nondairy milk like almond or soy
- 1 tablespoon apple cider vinegar
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 to 1 1/2 cups gluten free breadcrumbs or crushed gluten free cornflakes for extra crunch
- 2 to 3 tablespoons neutral oil for tossing or spraying
- 1/2 cup hot sauce like Franks RedHot
- 3 tablespoons vegan butter melted
- 1 tablespoon maple syrup or agave optional
- 1/2 cup vegan mayonnaise for ranch
- 1/2 cup plain vegan yogurt or vegan sour cream for ranch
- 1 tablespoon lemon juice for ranch
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill for ranch
- 1 tablespoon chopped fresh chives or 1 teaspoon dried chives for ranch
- 1/2 teaspoon garlic powder for ranch
- Salt and black pepper to taste for ranch
- Water as needed to thin ranch
How to Make this
1. Preheat oven to 425F (or preheat air fryer to 400F). Cut 1 medium head cauliflower into bite sized florets and pat them very dry with paper towels.
2. Make the batter by whisking 1 cup unsweetened nondairy milk with 1 tablespoon apple cider vinegar and letting it sit 3 to 5 minutes. In a separate bowl combine 1 cup gluten free all purpose flour, 1/2 cup cornstarch or arrowroot powder, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Whisk the milk mixture into the dry mix until smooth and thick enough to coat the florets, add a splash more milk if it seems too stiff.
3. Put 1 to 1 1/2 cups gluten free breadcrumbs or crushed gluten free cornflakes in another bowl and toss with 2 to 3 tablespoons neutral oil and a pinch of salt for extra crunch.
4. Dip each cauliflower floret into the batter letting excess drip off, then press firmly into the breadcrumb mixture to coat. For crunchier wings double dip by returning each floret briefly to the batter then back into the crumbs.
5. Oven method: arrange coated florets on a wire rack set over a baking sheet or on parchment, give them a light spray or brush of oil, and bake 22 to 28 minutes flipping once, until golden and crisp. Air fryer method: arrange in a single layer and air fry at 400F for 12 to 16 minutes, shaking or flipping halfway and spraying lightly with oil if needed. Dont overcrowd.
6. While they cook whisk the buffalo glaze: combine 1/2 cup hot sauce, 3 tablespoons melted vegan butter, and 1 tablespoon maple syrup or agave if you want a touch of sweetness. Taste and adjust.
7. When florets are crispy, toss them in the hot sauce mixture to coat evenly. For a stickier finish return them to the oven for 3 to 5 minutes at 425F or put them back in the air fryer for 2 to 3 minutes to set the sauce.
8. Make the vegan ranch by stirring together 1/2 cup vegan mayonnaise, 1/2 cup plain vegan yogurt or vegan sour cream, 1 tablespoon lemon juice, 1 tablespoon chopped fresh dill (or 1 tsp dried), 1 tablespoon chopped fresh chives (or 1 tsp dried), 1/2 teaspoon garlic powder, and salt and black pepper to taste. Thin with water, a teaspoon at a time, until you reach your desired dipping consistency.
9. Serve the buffalo cauliflower wings hot with the vegan ranch on the side. Tip: pat the florets dry before battering, dont skimp on the cornstarch for crispness, and use a wire rack while baking for best airflow and crunch.
Equipment Needed
1. Oven (425F) or air fryer (400F)
2. Rimmed baking sheet with a wire rack (for best airflow and crunch)
3. Parchment paper or silicone baking mat
4. Mixing bowls (2 to 3) — one for batter, one for crumbs, one for tossing sauce
5. Whisk
6. Measuring cups and spoons
7. Tongs or a slotted spoon for dipping and flipping
8. Silicone brush or oil mister (or a small brush/bottle to lightly oil)
9. Paper towels and a colander or salad spinner to pat the florets dry before battering
FAQ
Cauliflower Buffalo Wings Recipe Substitutions and Variations
- Gluten free all purpose flour: swap with chickpea flour 1:1 for extra chew and crisp, or plain all purpose flour if you dont need it GF.
- Cornstarch or arrowroot powder: use potato starch or tapioca starch 1:1, both give a nice crunchy coating.
- Unsweetened nondairy milk: use regular dairy milk, oat milk, or thinned aquafaba (vegan) — 1 cup, add a splash of water if it seems too thick.
- Gluten free breadcrumbs or crushed cornflakes: swap for GF panko, crushed rice crackers, or crushed pretzels for extra crunch, same amount.
Pro Tips
– Pat the florets really dry and let the batter rest 5 to 10 minutes. If the cauliflower is even a little wet the batter slides off and you get soggy spots. Letting the batter sit hydrates the gf flour so it clings better, and pressing the crumbs on firmly helps them stay put.
– Don’t skip the cornstarch or arrowroot. That extra starch is the difference between limp and super crispy. Also mix a tablespoon or two of oil into the crumbs and press them on; oil in the crumbs browns them faster and gives extra crunch.
– Bake on a wire rack over a sheet pan so air can circulate all around the florets. If you crowd them they steam, not crisp. For the air fryer do single layer only, shake halfway through. If they need more color, crank the oven for the last 3 to 5 minutes on convection or broil very briefly, but watch close so they dont burn.
– When saucing, reserve some sauce for dipping and toss the cauliflower briefly in just enough to coat. Then put them back in the oven or air fryer for a couple minutes to set the glaze so they dont go soggy. If you want extra sticky wings add a touch more melted vegan butter and a little maple syrup to the hot sauce before tossing.
Cauliflower Buffalo Wings Recipe
I’m sharing my easy vegan buffalo cauliflower wings recipe that doubles as Gluten Free Cauliflower Bites, can be oven baked or air fried, and pairs perfectly with a simple vegan ranch dip.
4
servings
744
kcal
Equipment: 1. Oven (425F) or air fryer (400F)
2. Rimmed baking sheet with a wire rack (for best airflow and crunch)
3. Parchment paper or silicone baking mat
4. Mixing bowls (2 to 3) — one for batter, one for crumbs, one for tossing sauce
5. Whisk
6. Measuring cups and spoons
7. Tongs or a slotted spoon for dipping and flipping
8. Silicone brush or oil mister (or a small brush/bottle to lightly oil)
9. Paper towels and a colander or salad spinner to pat the florets dry before battering
Ingredients
-
1 medium head cauliflower, cut into bite sized florets, about 1 to 1.5 pounds
-
1 cup gluten free all purpose flour
-
1/2 cup cornstarch or arrowroot powder
-
1 cup unsweetened nondairy milk like almond or soy
-
1 tablespoon apple cider vinegar
-
1 teaspoon baking powder
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 teaspoon smoked paprika
-
1/2 teaspoon kosher salt
-
1/4 teaspoon black pepper
-
1 to 1 1/2 cups gluten free breadcrumbs or crushed gluten free cornflakes for extra crunch
-
2 to 3 tablespoons neutral oil for tossing or spraying
-
1/2 cup hot sauce like Franks RedHot
-
3 tablespoons vegan butter melted
-
1 tablespoon maple syrup or agave optional
-
1/2 cup vegan mayonnaise for ranch
-
1/2 cup plain vegan yogurt or vegan sour cream for ranch
-
1 tablespoon lemon juice for ranch
-
1 tablespoon chopped fresh dill or 1 teaspoon dried dill for ranch
-
1 tablespoon chopped fresh chives or 1 teaspoon dried chives for ranch
-
1/2 teaspoon garlic powder for ranch
-
Salt and black pepper to taste for ranch
-
Water as needed to thin ranch
Directions
- Preheat oven to 425F (or preheat air fryer to 400F). Cut 1 medium head cauliflower into bite sized florets and pat them very dry with paper towels.
- Make the batter by whisking 1 cup unsweetened nondairy milk with 1 tablespoon apple cider vinegar and letting it sit 3 to 5 minutes. In a separate bowl combine 1 cup gluten free all purpose flour, 1/2 cup cornstarch or arrowroot powder, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Whisk the milk mixture into the dry mix until smooth and thick enough to coat the florets, add a splash more milk if it seems too stiff.
- Put 1 to 1 1/2 cups gluten free breadcrumbs or crushed gluten free cornflakes in another bowl and toss with 2 to 3 tablespoons neutral oil and a pinch of salt for extra crunch.
- Dip each cauliflower floret into the batter letting excess drip off, then press firmly into the breadcrumb mixture to coat. For crunchier wings double dip by returning each floret briefly to the batter then back into the crumbs.
- Oven method: arrange coated florets on a wire rack set over a baking sheet or on parchment, give them a light spray or brush of oil, and bake 22 to 28 minutes flipping once, until golden and crisp. Air fryer method: arrange in a single layer and air fry at 400F for 12 to 16 minutes, shaking or flipping halfway and spraying lightly with oil if needed. Dont overcrowd.
- While they cook whisk the buffalo glaze: combine 1/2 cup hot sauce, 3 tablespoons melted vegan butter, and 1 tablespoon maple syrup or agave if you want a touch of sweetness. Taste and adjust.
- When florets are crispy, toss them in the hot sauce mixture to coat evenly. For a stickier finish return them to the oven for 3 to 5 minutes at 425F or put them back in the air fryer for 2 to 3 minutes to set the sauce.
- Make the vegan ranch by stirring together 1/2 cup vegan mayonnaise, 1/2 cup plain vegan yogurt or vegan sour cream, 1 tablespoon lemon juice, 1 tablespoon chopped fresh dill (or 1 tsp dried), 1 tablespoon chopped fresh chives (or 1 tsp dried), 1/2 teaspoon garlic powder, and salt and black pepper to taste. Thin with water, a teaspoon at a time, until you reach your desired dipping consistency.
- Serve the buffalo cauliflower wings hot with the vegan ranch on the side. Tip: pat the florets dry before battering, dont skimp on the cornstarch for crispness, and use a wire rack while baking for best airflow and crunch.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 423g
- Total number of serves: 4
- Calories: 744kcal
- Fat: 41.5g
- Saturated Fat: 8g
- Trans Fat: 0g
- Polyunsaturated: 6g
- Monounsaturated: 27.5g
- Cholesterol: 0mg
- Sodium: 750mg
- Potassium: 300mg
- Carbohydrates: 86g
- Fiber: 5g
- Sugar: 8g
- Protein: 12g
- Vitamin A: 200IU
- Vitamin C: 68mg
- Calcium: 175mg
- Iron: 1.6mg