Approximate values estimated by AI
Classic Buffalo Cauliflower Wings
Traditional dish · American
Crispy baked cauliflower florets coated in a tangy and spicy buffalo sauce, served with a cooling ranch dip. A popular vegetarian appetizer.
Ingredients
- Cauliflower1 large head
- All-purpose flour1 cup
- Garlic powder1 teaspoon
- Paprika1 teaspoon
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
- Water1 cup
- Butter1/2 cup
- Hot sauce (e.g., Frank's RedHot)1/2 cup
- White vinegar1 tablespoon
- Ranch dressingfor serving
- Celery sticksfor serving
Steps
- 1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
Cut cauliflower into bite-sized florets.
- 3
In a large bowl, whisk together flour, garlic powder, paprika, salt, and pepper.
- 4
Gradually whisk in water until a smooth batter forms. It should be thick but pourable.
- 5
Add cauliflower florets to the batter and toss to coat evenly.
- 6
Spread the coated florets in a single layer on the prepared baking sheet.
- 7
Bake for 20-25 minutes, flipping halfway through, until golden brown and tender.
- 8
While cauliflower bakes, prepare the buffalo sauce: melt butter in a small saucepan over medium heat. Stir in hot sauce and white vinegar. Simmer for 2 minutes.
- 9
Once cauliflower is baked, transfer it to a clean bowl. Pour the buffalo sauce over the florets and toss gently to coat.
- 10
Return the sauced cauliflower to the baking sheet and bake for another 5-10 minutes, until slightly crispy.
- 11
Serve immediately with ranch dressing and celery sticks.
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