Confession time, I’m not a huge fan of spicy food. I know, I know… how is that even possible?! I used to like a bit of spice, but something about spending most of the last decade growing or feeding babies just decimated the spicy loving part of my palette. Thankfully, I’ve always been a fan of “buffalo-style” (AKA smothering food in Franks Red Hot Sauce and butter). As it turns out, I’ve eaten so much of it over the years, that my post-babies brain seems to remember that particular spicy flavor so it still makes my mouth water! Yay for Vegan Buffalo Cauliflower Wings!
Vegan Buffalo Cauliflower Wings is simply the BEST WAY EVER to eat cauliflower. Even my 7-year-old devours cauliflower when I make it this way. (I eventually have to stop him because I’m worried he’s eating too much hot sauce!) There’s always a race to the pan, everyone’s “calling” the best pieces, and there’s never, ever been a morsel left over.
Is it simple to make?
Yes! Everything on this blog is easy to make because I want these recipes to actually make it to your table. I can’t count the number of deadly delicious recipes I’ve read over the years that I’ve never had the time or patience to make. Everything I write goes through the rose-colored glasses test in our own kitchen – where fantasy recipes meet a chaotic real-life dinner table. If I can make it for a weeknight dinner with 3 kids, homework, and gymnastics, it passes the test.
Perfect. So how do I make it?
So glad you asked. 🙂 I buy cauliflower pre-cut in a bag (see, all about easy) but if you have ahead of cauliflower just chop it into bite-sized or “wing” like pieces. Toss the cauliflower in the melted vegan butter. Then toss in the almond flour, nutritional yeast, and garlic. Scrape it out onto a lined baking sheet and bake for 20 minutes at 425 F.
At the 20 minute mark, spoon, squirt, or shake out the Franks all over the cauliflower as evenly as you can. Use tongs to mix the pieces around and sop up all of that glorious orange sauce. You can even add a little bit extra for even coverage if you love spicy! Then pop the cauliflower back in the oven for another 5-10 minutes. Watch the edges for browning and pull it out when they begin to darken, but not burn. Ready for the most important step? EAT!
Tip: You want the cauliflower to be as dry as possible when you start, but if yours is freshly rinsed, don’t worry. You can just roll with it and possibly add some extra Franks if you notice yours is sliding off. (That’s usually what I do.) Or you can pop your plain, raw, wet cauliflower in the oven to dry out for ~3 minutes before tossing it in the vegan butter.
These Vegan Buffalo Cauliflower Wings are…
- Dippable (pass the Vegan ranch)
- Gluten free
- Easy to make (and eat)
- Great as a side or topping to your quinoa, noodle or rice bowls
Want more deliciousness on your plate? We can do that!
- Lemony Roasted Kale
- Salt n’ Vinegar Chickpeas
- Creamy Tomato Vegetable Soup – Vegan, GF, NF
- The BEST Vegan Nacho Cheese Sauce – soooooo cheesy!
Vegan Buffalo Cauliflower Wings
- Mixing bowl and spatula
- Measuring cups and spoons
- Sharp kitchen knife and cutting board
- Lined baking sheet
- 1 Large head of cauliflower, washed and cut into florets *pieces should be about the size of "wings"
- ½ cup Franks Red Hot Sauce Plus more to taste
- ¼ cup Almond flour
- 2 tbsp Vegan butter, melted Can sub olive oil
- 2 tbsp Nutritional Yeast
- 2 tsp Granulated Garlic
- Preheat oven to 425°F
- In a large bowl, toss the cauliflower florets in melted vegan butter or olive oil
- Sprinkle on almond flour, granulated garlic and nutritional yeast and toss until all florets are coated
- Lay cauliflower out on a lined baking sheet, keep as much space as possible between pieces
- Bake at 425°F for 20 minutes
- Remove the cauliflower from the oven and drizzle hot sauce over all the cauliflower as evenly as possible, and use tongs to move the cauliflower around the baking sheet for a more even coating of hot sauce on each piece. Use additional hot sauce as needed, or if you just like extra spicy cauliflower wings!
- Return the pan to the oven for 5-10 minutes, or until hot sauce has baked onto the cauliflower without burning
- Remove from oven and serve immediately. Enjoy! Store leftovers in an airtight container for up to 5 days in the refrigerator.