These crispy baked cauliflower wings are a healthier alternative to traditional chicken wings. Coated in a light batter and tossed in spicy buffalo sauce, they’re the perfect guilt-free game-day snack or appetizer.
1Medium Head Cauliflowercut into bite-sized florets
1cupWhole Wheat Flouror almond flour for low-carb
1cupUnsweetened Plant-Based milkor skim milk
1tspGarlic Powder
1tspOnion Powder
½tspSmoked Paprika
½tspSalt
¼tspBlack Pepper
1cupHot Saucesuch as Frank’s Red Hot
1tbspOlive oilor melted butter
1tbspHoney or Maple syrupoptional, for sweetness
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk flour, plant milk, garlic powder, onion powder, paprika, salt, and pepper until smooth.
Dip each cauliflower floret into the batter, shaking off excess. Place on baking sheet.
Bake for 20 minutes, flipping halfway, until golden.
In a small bowl, mix hot sauce, olive oil, and honey (if using).
Remove cauliflower from oven, toss with sauce, then return to the baking sheet.
Bake an additional 10–15 minutes until crispy and caramelized.
Serve warm with Greek yogurt ranch or blue cheese dip and celery sticks.
Notes
For extra crispiness, broil for 2–3 minutes at the end.Use almond or oat flour for a gluten-free version.Best eaten fresh, but can be reheated in the oven.Nutrition (per serving):