Buffalo Cauliflower “Wings”

I feel like I’ve been seeing versions of these on Pinterest forever. They peaked my interest, but I never had a good excuse to try them out. They finally landed on the menu when I decided that I needed to make pigs and blankets for dinner. This was their accompaniment – a way to throw in some veggies and still make it feel like a junk food night.

I was actually surprised how much I liked these. You’re not going to fool anyone into thinking these are actually chicken wings, but they’re good in their own right. The cauliflower becomes almost creamy within the baked coating. And because it’s made with whole wheat flour and baked, it’s much better for mindless snacking. I’m sure these will be a repeat during football Sundays!


Buffalo Cauliflower “Wings”
(slightly adapted from Self)
Makes enough for 4-6 as a side

1 head of cauliflower
1 c. milk
3/4 c. whole wheat flour
1 T. garlic powder
1/2 c. buffalo wing sauce
1/2 c. ranch or blue cheese dressing

Preheat the oven to 450F degrees.

Cut the cauliflower into bite-sized pieces. In a medium bowl, whisk together milk, flour and garlic. Dredge each piece of cauliflower in the flour mixture, allowing extra to drip off, and place on a lined baking sheet.

Spray the tops of the “wings” with cooking oil and bake for 15 minutes. Transfer the cooked pieces to a large bowl. Drizzle the buffalo wing sauce over and toss to coat. Return the coated pieces to the baking sheet for an additional 5 minutes.

Serve with ranch or blue cheese dressing for dipping.

14 thoughts on “Buffalo Cauliflower “Wings”

  1. Pingback: in season: cauliflower | Café Zupas

  2. Pingback: in season: cauliflower | Zupas

  3. “Spray the tops of the ‘wings’ with cooking oil”? Does that mean Pam, olive oil spray or vegetable oil in some kind of spraying device that I have not yet experienced?

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  5. I made this using fresh not frozen broccoli since it’s what I had. My suggested modifications using fresh not frozen broccoli florets would be to (1) decrease the liquid in the batter to make it a bit thicker. Broccoli has much more moisture then cauliflower. Using the original recipe will result in a pool of batter below each florets as it cooks. (2) dip each piece of broccoli in lightly seasoned flour, shaking off the excess before dipping into the batter. Otherwise, everything is the same. It came out great the second time using minor modifications. Hope this helps 🙂

  6. Pingback: 16 More Meatless Dinner Ideas for Lent | Kate's Recipe Box

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  8. Pingback: Football Snacks to Keep You on Track - Get Fit With Nikki

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