Make these buffalo cauliflower wings 2 ways (fried or baked) for your next dinner party or family gathering. This recipe is my vegan take on the classic buffalo chicken wings.
Cauliflower has risen in popularity over the past several years. Now, you can’t go to the grocery store without seeing cauliflower pizza crust, cauliflower rice, and vegan buffalo cauliflower wings from Trader Joe’s. But, I think homemade cauliflower wings are much better. That way you can control ingredients.
No need to google cauliflower wings near me when these wings are easy to make, vegan, and gluten-free. Also, this is not your typical buffalo cauliflower wings recipe. This no breading recipe keeps the cauliflower lighter and lets the rich sauce play off the creaminess of the cauliflower without interference.
How to make these baked buffalo cauliflower wings
- Preheat your oven to 400°F.
- In a large mixing bowl, combine the grapeseed oil, sea salt, and 1 cup water. Toss the cauliflower florets in the mixture and turn them out onto a parchment-lined baking sheet (leave space between the florets).
- Add all of the water to the tray as well.
- Bake the cauliflower for 20 to 30 minutes, shaking the tray occasionally so it bakes evenly. The water should steam the cauliflower and the grapeseed oil will give the florets a nice golden brown color around the edges.
- While the cauliflower is baking, warm the Buffalo sauce in a saucepan over low heat. After the initial 20 to 30 minutes of baking, lightly baste the cauliflower with the sauce. Bake for an additional 5 to 7 minutes, until the sauce, has baked onto the cauliflower.
How do you reheat buffalo cauliflower wings
To reheat, begin by preheating the oven to 400°F and lightly oil the baking sheet or line it with parchment paper. Bake the cauliflower wings until they are warmed through, it should take 10-15 minutes, depending on their size.
I don’t recommend putting them in the microwave as they turn soggy or mushy.
What’s in this vegan buffalo sauce
- Adobo peppers (use hot sauce for less heat)
- Small Roma tomatoes
- Red bell pepper
- Onion
- Garlic
- Grapeseed oil or neutral cooking oil (of your choice)
- Sea salt
- Black pepper
- Dried oregano
- Bay leaves
- Apple cider vinegar
- Vegan butter
Vegan Buffalo Cauliflower Wings
The easiet vegan buffalo cauliflower wing recipe you'll make. Enjoy these cauliflower wings either baked or fried with a spicy adobo buffalo sauce. Make this easy vegan healthy snack for game night or dinner appetizer.
Ingredients
- 1 head cauliflower
- 1/4 cup grapeseed oil (for baking) or use oil of your choice
- 3-4 cups grapeseed oil (for frying) or use oil of your choice
- sea salt to taste
Adobo Buffalo Sauce
- 2 adobo peppers add more for extra heat
- 2 small roma tomatoes roughly chopped
- 1 red bell pepper cored, seeded, and chopped
- 1/2 cup onion chopped
- 3 garlic cloves
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 3 bay leaves
- 1/2 cup Miyoko's Vegan Butter or vegan butter of your choice
- 1/2 cup apple cider vinegar
- 1 tbsp maple syrup
- 1 whole clove
Instructions
Baked Buffalo Cauliflower Wings
- In a large mixing bowl, combine the grapeseed oil, sea salt, and 1 cup water. Toss the cauliflower florets in the mixture and turn them out onto a parchment-lined baking sheet (leave space between the florets).
- Add all of the water to the tray as well.
- Bake the cauliflower for 20 to 30 minutes, shaking the tray occasionally so it bakes evenly. The water should steam the cauliflower and the grapeseed oil will give the florets a nice golden brown color around the edges.
- While the cauliflower is baking, warm the Buffalo sauce in a saucepan over low heat. After the initial 20 to 30 minutes of baking, lightly baste the cauliflower with the sauce. Bake for an additional 5 to 7 minutes, until the sauce, has baked onto the cauliflower.
Fried Buffalo Cauliflower Wings
- In a large heavy pot over medium heat, or in a countertop electric fryer, heat oil to measure 2 inches to 350°F.
- In a small saucepan over low heat, warm the adobo Buffalo sauce. This way it will be ready to toss with the cauliflower as soon as it comes out of the fryer. Line a large sheet pan with paper towels and place it near the frying station. Set a large mixing bowl next to the sheet pan.
- When the oil is hot, test-fry 1 or 2 pieces of cauliflower to make sure the temperature is right. The cauliflower should quickly become covered with bubbles and gently roll in the oil. Start with a 90-second frying time and adjust up or down as needed until the cauliflower is golden and crisp, working in batches and being sure to keep the oil nice and hot as you work.
- As the cauliflower finishes frying, turn it onto the lined baking sheet just long enough to absorb any excess oil and sprinkle with sea salt. Transfer the cauliflower to the large bowl and toss it in enough warned Buffalo sauce to coat it completely.
Adobo Buffalo Sauce
- Remove the adobo peppers from the can and transfer them to a high-speed blender. Add the tomatoes, bell pepper, onion, garlic, sea salt, black pepper, oregano, bay leaves, and clove. Blend the ingredients into a smooth sauce.
- In a medium skillet over medium-high heat, heat the vegan butter until it is melted an simmering. Add the apple cider vinegar and maple syrup, and once it is heated through, add the sauce mixture and bring to a rolling simmer. Keep the sauce at an active simmer for 5 to 7 minutes, until it is reduced by a third or begins to thicken slightly.
- Cover and refrigerate for up to 3 days.
Notes
Serve with celery, carrots, vegan cheese sauce, vegan blue cheese, or vegan ranch dressing.
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