1. Prepare the Cauliflower

Begin by cutting the cauliflower into small, bite-sized florets. The florets should be about the size of traditional chicken wings to ensure even cooking. If some pieces are too large, simply cut them down to a manageable size.

Once you’ve cut the cauliflower, give it a rinse under cold water and pat it dry with a paper towel to remove any excess moisture. This will help the batter adhere better and ensure the wings get crispy during roasting.

2. Make the Batter

In a large bowl, combine the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. These seasonings will give the batter a subtle flavor that complements the bold Buffalo sauce.

Next, slowly whisk in the almond milk (or the milk of your choice) until the batter is smooth and well-combined. The consistency should be thick enough to coat the cauliflower but not too runny. If the batter seems too thick, add a splash of milk to thin it out slightly.

Once the batter is ready, dip each cauliflower floret into the mixture, ensuring it’s fully coated. Tap off any excess batter before placing it on the baking sheet.

3. Prepare the Baking Sheet

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat to ensure that the cauliflower wings don’t stick and bake evenly.

Place the battered cauliflower florets onto the prepared baking sheet in a single layer. Make sure there’s some space between each piece so that the wings cook evenly and get crispy on all sides.

Drizzle the cauliflower with olive oil, which will help crisp them up in the oven. If you prefer, you can also spray the florets with a light coating of cooking spray.

4. Bake the Cauliflower Wings

Place the baking sheet in the preheated oven and bake the cauliflower wings for 20-25 minutes, or until the batter is golden brown and crispy. Halfway through baking, flip the florets over to ensure they cook evenly on both sides.

The cauliflower should be tender on the inside and crispy on the outside. If they are not crispy enough, you can bake them for an additional 5-10 minutes. Keep an eye on them to avoid burning.

5. Prepare the Buffalo Sauce

While the cauliflower is baking, prepare the Buffalo sauce. If you’re using store-bought Buffalo sauce, simply mix it with melted butter in a small bowl. If you prefer to make your own, combine the hot sauce, melted butter, apple cider vinegar, garlic powder, and salt in a saucepan over low heat. Stir occasionally until the sauce is heated through and well combined.

Once the sauce is ready, set it aside until the cauliflower wings are finished baking.

6. Coat the Cauliflower Wings in Buffalo Sauce

After the cauliflower wings have finished baking and are crispy and golden, remove them from the oven. Place the baked wings into a large bowl and pour the prepared Buffalo sauce over them. Toss the wings gently to coat them evenly in the sauce, making sure each floret is fully covered.

For extra flavor, you can drizzle more Buffalo sauce on top after coating the wings, depending on your spice preference.

7. Serve and Garnish

Once the wings are fully coated in Buffalo sauce, transfer them back to the baking sheet or a serving platter. Garnish with freshly chopped parsley or cilantro for a pop of color and added freshness.

Serve the Buffalo Cauliflower Wings hot with your favorite dipping sauces, such as ranch dressing, blue cheese dressing, or a dairy-free alternative. They’re perfect for dipping and add an extra layer of flavor.