Buffalo Cauliflower Wings (Printable Version)

Crispy, spicy cauliflower florets baked and coated with buffalo sauce, paired with a creamy blue cheese dip.

# What You Need:

→ 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

# How to Make It:

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 - While wings bake, prepare the blue cheese dip: 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 Advice:

01 -
  • That perfect balance of crispy exterior and tender interior, just like restaurant wings but without the grease
  • The homemade blue cheese dip comes together in literally two minutes but tastes like you spent ages perfecting it
  • Even confirmed meat-eaters reach for these first, and nobody misses the chicken
02 -
  • Don't skip the parchment paper, because the sugar in the buffalo sauce will caramelized and stick terribly to bare baking sheets
  • Let the batter-coated florets sit for about 30 seconds before shaking off excess, which helps the coating adhere better during baking
  • The wings are best served immediately while they're still crispy, though they'll reheat surprisingly well in a 400°F oven for 5 minutes
03 -
  • If you want even more crunch, try adding 1/2 cup panko breadcrumbs to the batter for an extra crispy exterior
  • For a lighter version, substitute Greek yogurt for the sour cream in the dip and it still tastes fantastic
  • These freeze beautifully before the final sauce bake, so you can make a big batch and freeze half for a quick future appetizer

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