How To Make Buffalo Cauliflower “Wings”

It’s no secret that I’ve been a fan of cauliflower for a long time, but I still find myself surprised at how many different ways I can enjoy it. More recently, cauliflower has become the poster child for paleo and carb-free diets. Its mild flavor, coloring and crunchy consistency has allowed cauliflower to be a satisfying substitute for major sources of carbohydrate in our daily diets. Cauliflower also does a smashing job as an entree for vegetarians and vegans. And did you know that cauliflower is high in Vitamin C, dietary fiber, and folate? It truly is a super vegetable!

How To Make Buffalo Cauliflower “Wings”

How To Make Buffalo Cauliflower “Wings”
How To Make Buffalo Cauliflower “Wings”


  • 1 head of cauliflower
  • ½ c. or 4 oz. Frank’s Red Hot Sauce (regular or Buffalo flavor)
  • ¼ c. sriracha (or less, depending on how much heat you prefer)
  • 1 Tbsp. unsalted butter
  • olive oil
  • salt and pepper, to taste


  1. Pre-heat the oven to 375ºF and line a baking sheet with aluminum foil.
  2. Rinse the cauliflower and remove the woody stem and leaves at the base.
  3. Drizzle olive oil onto the cauliflower and rub all over the surface. Make sure to spread the olive oil on the underside of the cauliflower as well.
  4. Sprinkle salt and pepper over the cauliflower head on all sides.
  5. Place the cauliflower onto the baking sheet and roast for 30-35 minutes.
  6. Remove the cauliflower from the oven and allow it to cool for a few minutes.
  7. While the cauliflower is cooling, combine the hot sauce, sriracha and butter in a small saucepan over medium low heat. Stir until the butter has melted into the sauce, then cook on low heat until the sauce starts to simmer. Remove from heat.
  8. Separate the cauliflower into large florets (‘chicken-wing’ sized florets).
  9. Place 1-2 Tbsp. olive oil into a large skillet over medium heat. When the oil is hot, add the cauliflower florets and allow the florets to pan-fry for 5 minutes without stirring.
  10. Pour the hot sauce into the skillet with the cauliflower–the sauce will sizzle and thicken. Stir gently to coat the cauliflower in buffalo sauce.
  11. When the cauliflower is fully coated and the sauce has reduced slightly, turn off the heat and plate the cauliflower. It’s best served hot, but still tastes fine when cool–just like chicken wings! Tastes great with bleu cheese or ranch dressing.
  12. Buffalo Cauliflower will keep in the fridge for up to a week, but it’s best when eaten same-day.

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