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: 4 (makes about 18–20 florets)
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
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