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Buffalo Cauliflower “Wings”

If you're looking for a party starter, these cruelty-free wings are my first suggestion. These are chicken-free wings made from cauliflower—the whitest of the 'green' cruciferous vegetables! This recipe is an exceptionally nutritious version of this popular vegan dish.

Most buffalo sauce is made with butter, and so most vegan buffalo bites are made with olive oil, coconut oil, or vegan butter, which is really just oil. The only fat in this recipe is flaxseeds!

Then instead of white flour or cornstarch for breading, we use chickpea flour! Try these Buffalo Cauliflower Wings once, and you'll be hooked!

Buffalo Cauliflower “Wings”

By Chef Katie Mae

Makes 2 servings | Ready in 45 minutes | Stores 3 days in fridge



  • ½ cup unsweetened, non-dairy milk or water
  • 2 tablespoons ground flax seeds
  • 2 tablespoons chickpea flour
  • 2 tablespoons nutritional yeast
  • 1 teaspoon garlic granules
  • 1 head of cauliflower, chopped
  • ¾ cup hot sauce, e.g. Frank’s



  1. Preheat oven to 450°F. Line a baking sheet with parchment paper.
  2. Add the non-dairy milk, flaxseed, chickpea flour, nutritional yeast and garlic granules to a blender. Blend until the batter has a smooth, even consistency.
  3. Place the cauliflower in a mixing bowl. Pour the batter over the cauliflower and toss well.
  4. Roast the cauliflower for 20 minutes. Then pull the baking sheet from the oven. Drizzle the hot sauce over the “wings” and toss again until the cauliflower is fully coated. Roast for 8 to 10 more minutes.
  5. Serve promptly and enjoy!



For extra crispy cauliflower, let them cook for an extra 10 minutes or about 40 minutes total.

If you want a dairy-free dip to serve with this buffalo cauliflower, I suggest trying my yummy, plant-based Garlic & Chives Sour Cream.

TN upgrade: Most hot sauces have salt so if you avoid all added salt, make your own hot sauce or skip this recipe.

BLE upgrade: Leave out the chickpea-flour and add an extra tablespoon of nutritional yeast and/or an extra tablespoon of ground flaxseeds.


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