Author: Crispy on the outside, tender on the inside, and coated in spicy buffalo sauce, these Buffalo Cauliflower Wings are packed with flavor. Baked instead of fried and coated in a crunchy cornflake crust, they're easy to make and always a hit, especially with my Vegan Blue Cheese Dip on the side!
I've made this recipe more times than I can count, and it never disappoints. These Buffalo Cauliflower wings are bold, satisfying, and way easier than you'd expect. The secret to that irresistible crunch? A seasoned cornflake coating that bakes up golden and crisp, no frying required.
FEATURED COMMENT:
This is BY FAR the BEST vegan cauliflower chicken recipe I have ever had. It's amazingly crispy - even AFTER adding the sauce! My entire non-vegan family loved them and said they tasted like chicken to them. They were nice and soft on the inside and perfectly crunchy on the outside. - Mina ⭐⭐⭐⭐⭐
What Makes This Buffalo Cauliflower So Crave-Worthy
These aren't your average buffalo cauliflower wings. My recipe has a simple twist that makes them extra crispy without any deep frying. Here's why you'll love this version:
- Bar food vibes at home: There's something deeply satisfying about eating with your hands and diving into bold, saucy, crunchy food. These wings hit that same note as nachos, fries, or a BBQ jackfruit sandwich, messy in the best way.
- Crispy cornflake coating: Instead of a basic batter, I coat the cauliflower in a seasoned cornflake crust that bakes up golden and crunchy. So crispy and delicious!
- Just the right heat: Buffalo sauce brings the perfect level of spice, and it's even better when paired with my creamy vegan blue cheese dip.
Ingredients:
Here's what you'll need to make the crispiest buffalo cauliflower wings:
- Cauliflower: Use one small head, cut into florets. Pre-cut cauliflower works too, but avoid frozen, it won't get crispy.
- All-purpose flour: Helps the coating stick and adds a barrier to keep the cauliflower tender. Check the recipe notes for a gluten-free version.
- Chia or flax + warm water: Acts as a vegan egg to bind everything together.
- Corn flakes: The key to that ultra-crispy coating. Crush them just enough to stick, but not into crumbs.
- Spices: I use garlic powder, smoked paprika, salt, and pepper for a bold, savory flavor.
- Vegan butter + hot sauce: Melted together for the classic buffalo sauce. Frank's Red Hot is my go-to.
How to Make Crispy Buffalo Cauliflower Wings
- Make the cornflake coating: Pulse the cornflakes and spices in your food processor (or crush them in a sealable bag) until the flakes are coarsely chopped; small enough that they can coat the cauliflower but not completely pulverized into a powder.
- Assemble your dredging stations: Put the flour in one bowl, mix the chia and water in another, and the cornflake mixture in a third.
- Dredge the cauliflower: Rinse it so it's damp, then drop a handful at a time into the flour, chia mixture, and cornflake mixture, tossing to coat.
- Bake: Set the coated cauliflower on a parchment-lined baking sheet and bake for 20 to 25 minutes, or until the cauliflower is tender on the inside and crispy on the outside.
- Make the sauce: Stir together the melted vegan butter and hot sauce.
- Serve: Serve the sauce as a dip for the buffalo cauliflower or toss the cauliflower with the sauce. (The latter is more traditional, but it will soften the crispy crust.)
Tips for Perfect Cauliflower Wings
- Cut the florets to the same size: This ensures they all finish cooking at the same time. If you like the insides more tender, cut the florets smaller. For a more tender-crisp texture, cut larger florets.
- Add even more crispiness: Spraying the cauliflower with cooking spray or oil before baking will make the coating extra crispy.
- Make them extra spicy: For more heat, add a pinch (or two) of cayenne to the cornflake mixture.
Serving Suggestions
In addition to my Vegan Blue Cheese Dip, you can serve this buffalo cauliflower with celery sticks or carrot sticks. If you're looking for a dip other than blue cheese, try it with my Creamy Garlic Dip or Vegan Ranch Veggie Dip.
How to Store and Reheat Leftovers
- Refrigerator: Transfer leftover buffalo cauliflower wings to an airtight container and refrigerate for up to 4 days.
- Freezer: These buffalo cauliflower wings freeze well. Let them cool completely, then freeze in a single layer before transferring to a sealed container.
- To reheat: Reheat from frozen in the oven or air fryer at 375°F until hot and crispy. I don't recommend microwaving, as it can make them soggy.
More Delicious Cauliflower Recipes
If you try this buffalo cauliflower recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Crispy Buffalo Cauliflower
These easy buffalo cauliflower wings are crispy, spicy, and baked, not fried. A crunchy cornflake coating is the secret to their irresistible texture. Always a hit, especially with vegan blue cheese dip!
Servings: (makes about 18-20 florets)
PRINT
PIN
Video
COMMENT
Ingredients
Flour Coating:
- ½ cup all-purpose flour, (or gluten-free all-purpose flour blend)
Vegan Egg:
- 2 tablespoons ground chia or ground flax
- ¾ cup warm water
Cornflake Crust:
- 4 cups corn flakes
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Rest:
- 1 small head of cauliflower, cut into florets (about 4 heaping cups)
- ½ cup Frank's Red Hot, (or similar hot sauce)
- 3 tablespoons vegan butter, melted
Instructions
- Prep the oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- Set up your dredging stations:Flour coating: Add the flour to a shallow bowl.Vegan egg: In a second bowl, whisk together the ground chia or flax with warm water. Let sit for a few minutes to thicken.Cornflake crust: Add the cornflakes, garlic powder, smoked paprika, salt, and pepper to a food processor. Pulse until the texture is coarse, similar to panko breadcrumbs. No food processor? Add everything to a large zip-top bag and crush with a rolling pin until coarsely ground. Then transfer to a third bowl.
- Coat the cauliflower: Rinse your cauliflower florets so they're slightly damp. Working in batches, coat the florets first in the flour, then in the chia mixture, and finally in the cornflake coating. Press gently to help the coating stick. Arrange on the baking sheet without overcrowding.
- Bake: Bake for 20 to 25 minutes, or until the cauliflower is tender and the coating is golden and crisp. You can test for doneness by piercing a floret with a knife.
- Make the buffalo sauce: Stir together the melted vegan butter and hot sauce.
- Serve: For maximum crispiness, serve the buffalo sauce on the side for dipping. For a more traditional version, gently toss the baked cauliflower in the sauce just before serving.
Notes
Storage:
Store leftover buffalo cauliflower wings in an airtight container in the fridge for up to 4 days. Freezing:
Let the wings cool completely after baking. Arrange in a single layer on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. They can be frozen for up to 2 months. Air Fryer Option:
To make these in the air fryer, preheat your air fryer to 380°F (195°C). Arrange the coated cauliflower florets in a single layer in the air fryer basket (you may need to work in batches). Air fry for 12–15 minutes, shaking the basket halfway through, until the coating is golden and crispy and the cauliflower is tender.
For maximum crispiness, serve with the buffalo sauce on the side, or gently toss the florets in the sauce just before serving. Reheating:
Reheat from frozen or refrigerated in a preheated oven or air fryer at 375°F (190°C) until hot and crispy. Avoid microwaving, as it can make them soggy. Gluten-free: Use gluten-free flour and certified gluten-free cornflakes. Oil-free: Omit the vegan butter in the sauce and use a splash of hot sauce on its own or with a little maple syrup or tahini for richness.
Store leftover buffalo cauliflower wings in an airtight container in the fridge for up to 4 days. Freezing:
Let the wings cool completely after baking. Arrange in a single layer on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. They can be frozen for up to 2 months. Air Fryer Option:
To make these in the air fryer, preheat your air fryer to 380°F (195°C). Arrange the coated cauliflower florets in a single layer in the air fryer basket (you may need to work in batches). Air fry for 12–15 minutes, shaking the basket halfway through, until the coating is golden and crispy and the cauliflower is tender.
For maximum crispiness, serve with the buffalo sauce on the side, or gently toss the florets in the sauce just before serving. Reheating:
Reheat from frozen or refrigerated in a preheated oven or air fryer at 375°F (190°C) until hot and crispy. Avoid microwaving, as it can make them soggy. Gluten-free: Use gluten-free flour and certified gluten-free cornflakes. Oil-free: Omit the vegan butter in the sauce and use a splash of hot sauce on its own or with a little maple syrup or tahini for richness.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 280kcal | Carbohydrates: 42g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 2g | Sodium: 1507mg | Potassium: 300mg | Fiber: 5g | Sugar: 4g | Vitamin A: 627IU | Vitamin C: 38mg | Calcium: 59mg | Iron: 10mg
Krista D says
Made this with the blue cheese dip (minus the tofu) and OMG it was absolutely delicious!!! Was so easy to make even for me! So happy I stumbled upon your site and preordered your cookbook - can't wait for it!
Sam Turnbull says
Woot woot! Thanks so much, Krista! So happy you loved this recipe, and I know you will love the book when you get it too 🙂
Jo says
Do you have suggestions on a corn flake substitute? Many thanks!
Sam Turnbull says
Panko bread crumbs would work well 🙂
Kim says
Made this and the blue cheese dip. It was great! My sister and I think that we're going to coat our favorite veggies in this. She had it without the sauce, just the dip and I poured the buffalo sauce on mine, both ways were fantastic. Thanks again for the great recipe.
Sam Turnbull says
Now you got me craving these cauliflower bites again, Kim! So happy you and your sister enjoyed them so much 🙂
Jennifer says
O-M-G! These are bomb! I went vegetarian 3 years ago, and my hubby just recently gave up meat about 4 months ago. He admitted to me the other day that he had cheated and ate some buffalo chicken as he was craving the flavor, so I went searching for an alternative. BINGO! These were a perfect substitution and we both loved them. Thanks so much for the recipe!
Sam Turnbull says
That's wonderful!!! So happy they hit the spot 🙂
Raul says
Hello. I dont know what I'm doing wrong but I my cauliflower only coat well with flour. I try to toss with chia mixture and corn flake mixture but it doesn't retain almost nothing of the mixture. It looks it gets too dry after tossing with flour. Can anyone help me please?
Sam Turnbull says
It sounds like maybe your chia mixture is a little dry. Try stirring in a bit more water. Toss the cauliflower in the flour, then dip in the chia (which should be watery and gooey) then toss in the cornflakes which will stick to the chia. Hope that helps!
Jenn says
I just made these! They are so good, I love the crunchiness!! Thank you!!
Sam Turnbull says
Yay!! So happy you loved them, Jenn! Thanks for leaving a review 🙂
Kelly says
Sam Sam Sam Sam - you absolute gold-star-genius! This is TO DIE FOR. Absolutely amazing idea. Always been a loyal hotforfood cauliflower fan - but I have to say, this blows it out the water - the crunch is.so.GOOD. I need to wait til the shops open tomorrow to get more chia and then I am SO on it again. Might try finding a copycat KFC seasoning recipe and adding it to the cornflake batter. Thank you for bringing this into our lives.
Sam Turnbull says
Awww shucks!! What a wonderful, flattering comment to start my Monday with. Thank you so much, Kelly! You totally made the comment of the day 🙂
Jeanne Dangelo says
Did you ever find a KFC seasoning substitute? I’d love to try these with it!
Mary says
Delicious, and I'll definitely make it again, although I need to tweak the sauce since it was too hot for our tastes. Great with your Blue Cheese dip recipe, which I can't get enough of!
Sam Turnbull says
Yay! So happy you enjoyed the cauliflower and the blue cheese dip 🙂
Tina says
Hmm. If I search and find the link and then click on it, it works. But if I just click on a link at the bottom of another recipe I just get a page with an image of the recipe, the title and nothing else. Weird.
Sam Turnbull says
Hmmm, not sure what's going on for you. I checked both on my laptop and my phone and I can see the recipe fine...
Tina says
Must be an iPhone glitch.
Irene Binyon says
OMGosh! This is an amazing dish. It is so delicious. I've made the cauliflower from another site and no way was it anywhere this good. Those corn flakes, really make it! AND the hot sauce isn't that hot, it's PERFECT!!
Sam Turnbull says
Woohoo!! So happy you loved it so much Irene! 😀
Ann says
Hi Sam, I love you. Seriously! I just spent the weekend eating all you recipes, and each one became my new favourite :). BBQ sweet lentils which I adore, then the pulled jackfruit which was super delish. And then, OMG, I made these crunchy cauli bites today and I ate the lot. I can't believe how crunchy and tasty and moreish they were. I can't wait to make them for friends and family I know they will be blown away like me. You rock girl, love ALL your work. X
Sam Turnbull says
Haha, awww shucks. Thanks so much Ann! So thrilled you are loving the recipes so much, it makes me so happy! I look forward to seeing you around 😀
Juho says
Would it be possible to use coconut oil instead of the vegan butter?
Sam Turnbull says
Yes absolutely, it just might be lacking in a little bit of buttery taste.
Connie Moultroup says
So.......when is your book coming out????? Oh yes, and by the way...delicious!!!!
Sam Turnbull says
Hahaha, so happy you enjoyed! My book is coming out in October 😀
Joanne says
These are delicious! Had to leave the crunch - I couldn't bring myself to pour on the sauce. I am thinking next time I might add a little sauce to the flax mix - what do you think? I am eagerly awaiting your vegan may recipe. My brand is okay, but I think the blue cheese dip might be improved with a different mayo - didn't have Hellman's. Served with your lentil tacos - great meal!!
Sam Turnbull says
Yes! I have a vegan mayo recipe in my book 🙂 Adding sauce to the flax mixture would be a great little boost of flavour. So happy you enjoyed them!
Johanne says
Oooh this is the perfect type of recipe for when my husband bring his friends over. Those that think they will be served a bowl of kale and a glass of water because we are vegan. You manage to put out so many tempting innovative dishes. It is a wonder. Thank you. -Hanne
Sam Turnbull says
Awww shucks, thank you 🙂 Hahaha! No! Never ever shall we serve a bowl of kale and a glass of water! Hahaha.
lydia says
what do you think would happen if you coated them in sauce after baking and then baked them again for another 10 minutes? would that prevent sogginess?
Sam Turnbull says
I'm not sure, you could give it a try. My guess is that if it did prevent sogginess, I imagine the sauce would dry up and not be very saucy...
Allie says
I've been cooking them for 15 minutes, removing, coating with sauce, then back in the oven for the last ten minutes. They come out great! Wickedly crispy.
Sam Turnbull says
Great idea!!
Diane says
Mmmm looks good and so easy. Will be trying this on the weekend. Thanks for sharing another great recipe
Sam Turnbull says
My absolute pleasure! I hope you love them Diane 🙂
Monja says
Oh, I'm looking forward to trying this and serve it to the husband tomorrow! It will be the first time ever to buy corn flakes! 🙂
Sam Turnbull says
Hahaha! Perfect. I hope you and your husband love them! 😀
Eya says
Dear me. I think this will be my contribution to our upcoming book club meeting. But maybe I should test drive a batch for myself first, just to be sure.
Sam Turnbull says
just to be sure 😉 Haha.
Carolyn says
Excellent.... been waiting for this recipe. Cauliflower is in the fridge. I love the idea of "It Doesn't Taste Like Chicken" Buffalo things. Yum
Sam Turnbull says
Bahahahaha! Good call 🙂
Katie F. says
FABULOUS! The ground flaxseed worked perfectly. Whenever I want anything fried and crunchy, I will just make these instead. This recipe filled all my crispy fried cravings. Baking them is so easy, and you saved me a ton of money and space because I don't need an Air Fryer, I just need to make this recipe! Also, my microwave oven has a convection oven setting and I baked them in there because I don't turn on the oven in the summer. Worked perfectly.