Buffalo Cauliflower

For some real ~~ summer vibes~~ Original recipe here (this is vegan – but can be made non-vegan if you prefer)



The “Wings”:

  • 1 head of cauliflower 
  • ½ cup unsweetened non dairy milk
  • ½ cup water
  • ¾ cup all-purpose flour
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp cumin
  • 1 tsp of paprika
  • ¼ tsp sea salt
  • ¼  tsp ground black pepper
  • 1 tbsp vegan butter
  • 1 cup Frank’s RedHot sauce

Ranch Dip:

  • 1 cup (vegan) mayonnaise of your choice
  • ⅛  cup (nondairy) milk
  • 2 tsp apple cider vinegar
  • 1 tsp onion powder
  • ¼  tsp sea salt
  • ¼  tsp ground black pepper
  • 1 tbsp finely chopped fresh dill
  • 1 tbsp finely chopped parsley
  • 1 tbsp finely chopped chives
  • 1tsp garlic powder


  • Line baking sheet(s) with parchment paper and preheat your oven to 450°F 
  • Wash and cut the cauliflower head into bite sized pieces/florets
  • Mix all the “Wing” ingredients (minus the vegan butter and hot sauce, this is added separately!) into a mixing bowl
  • Dip each floret into the mixture and coat evenly. Tap off the excess a couple of times on the side of the bowl
  • Lay florets in an even layer on the parchment lined baking sheet without overcrowding. 
  • Bake for 25 minutes until golden brown, flipping the florets over half way through to get all sides golden brown and crispy. 
  • For the hot wing sauce, melt vegan butter in a small saucepan on low heat and mix in hot sauce. Remove from the heat just as it starts to melt. Stir together and set aside
  • Once the cauliflower is done its first bake in the batter, remove them from the oven and put all the baked florets into a mixing bowl with the wing sauce. Toss to coat evenly, or you can do this in smaller batches. Then spread all the florets coated in wing sauce out onto the same baking sheet. Bake in the oven for another 25 minutes, flipping the florets over half way through 
  • To make the ranch dip, whisk together all the ingredients until smooth and fold in the freshly chopped herbs.

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