These Baked Buffalo Cauliflower Wings Are A Fuss-Free Game Day Snack
Prep Time:
12 minutes
Cook Time:
42 minutes
Servings:
4 Servings
Ingredients
  • 1 large head of cauliflower (about 2 pounds)
  • ¾ cup all-purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon garlic powder
  • ¾ teaspoon paprika
  • ½ teaspoon onion powder
  • ¾ teaspoon salt
  • ¾ cup water
  • ¾ cup hot sauce
  • 2 tablespoons melted butter
  • 1 tablespoon maple syrup
  • Ranch dressing
  • Celery sticks
Directions
  1. Preheat the oven to 450 F.
  2. Line a large baking sheet with parchment paper.
  3. Cut the cauliflower into medium to large florets.
  4. Combine the flour, cornstarch, garlic powder, paprika, onion powder, and salt in a large bowl and whisk to combine.
  5. Pour the water into the bowl and whisk until a smooth batter forms.
  6. Place the cauliflower florets in the batter and gently toss until all the florets are evenly coated.
  7. Remove the florets one by one, letting excess batter drip off, and place them in a single layer on the baking sheet. Work in batches if necessary to avoid overcrowding the pan.
  8. Bake for about 20 minutes, flipping halfway, until browned and crispy.
  9. Meanwhile, make the Buffalo sauce. Place the hot sauce, melted butter, and maple syrup in a bowl and stir to combine.
  10. Remove the florets from the oven and place them in a large mixing bowl. Gradually add the Buffalo sauce and gently toss until the florets are evenly coated.
  11. Return the florets to the baking sheet and bake for an additional 15-20 minutes, flipping halfway, until browned and crispy again.
  12. Serve with ranch dressing and celery sticks.