Buffalo Cauliflower Hot Wings


I’ve seen these delightful morsels all over instagram and wondered if you could really get the same moreish taste into a cauliflower as a you can a bowl of chicken wings. The answer is categorically yes and with a lot fewer calories.

The trick is to make sure you get the same crispy finish and a finger licking sauce on top. To accomplish this you need to bake them twice and use a great sauce. I use Sriracha mixed with vegan mayo here but you could go with any hot sauce or buffalo sauce.

I also cut up celery and made a tofu cream cheese and chive dip (https://tasha.kitchen/2016/05/28/cream-cheese-and-chive-dip-without-the-cream-cheese), so that you have a cooling element, in a similar way to classic game day chicken wings.

Mr. B hates eating with his fingers, but even he had too admit that this cauliflower was finger licking good!


  • 1 head cauliflower; chopped into bite size piece
  • ½ cup brown rice flour (or other gluten-free equivalent)
  • ½ cup water
  • ½ tsp. sea salt
  • ½ tsp. garlic powder
  • 1 tsp. coconut oil
  • 1 tbsp. vegan mayo or 1 tsp. olive oil
  • 1 tbsp. sriracha sauce (hot sauce)


  • Pre-heat the oven to 350f/180c
  • In a small bowl, combine brown rice flour, water, garlic powder and salt. Mix thoroughly with a fork
  • Dip cauliflower pieces in the batter until coated evenly, then place on a lightly greased, non-stick baking sheet.
  • Bake for about 10 minutes or until the batter hardens, then flip with a spatula and bake for another 5 minutes.
  • Whisk together Sriracha/ Hot sauce and the vegan mayo in a small bowl
  • When the cauliflower is finished, take a pastry brush and evenly brush each piece with the hot sauce mixture.
  • Bake coated cauliflower for an additional 8-10 minutes, or until cauliflower is crispy, and sauce looks absorbed.
  • Remove from oven.
  • Let cauliflower bites set out for at least 20 minutes before serving
  • Enjoy!

Photo: Stage one of the double-bake, once cooked, brush on the hot sauce and bake again.



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