Ingredients:

  • 1 large head of cauliflower (approx. 2 lbs / 900g), cut into bite-sized florets
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup (240ml) unsweetened almond milk (or milk of choice)
  • 1 tablespoon apple cider vinegar
  • 1/2 cup (120ml) hot sauce (e.g., Frank's RedHot)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon white vinegar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon Worcestershire sauce (optional, for depth of flavor – check vegetarian status if needed)
  • Pinch of cayenne pepper (optional, for extra heat)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Cut the cauliflower into evenly sized florets.
  2. In a large bowl, whisk together the flour, baking powder, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper. In a separate bowl, whisk together the almond milk and apple cider vinegar. Pour the wet ingredients into the dry ingredients and whisk until just combined (a few lumps are okay).
  3. Dip each cauliflower floret into the batter, ensuring it’s fully coated. Let excess batter drip off. Place the coated florets on the prepared baking sheet, leaving a little space between each.
  4. Bake for 20 minutes. Then, flip the cauliflower florets and bake for another 10 minutes, or until golden brown and crispy.
  5. While the cauliflower is baking, whisk together the hot sauce, melted butter, white vinegar, garlic powder, Worcestershire sauce (if using), and cayenne pepper (if using) in a medium bowl.
  6. Once the cauliflower is baked, transfer it to the bowl with the buffalo sauce. Toss gently to coat evenly. Serve immediately as Crispy Baked Buffalo Cauliflower Wings.