Cauliflower Buffalo Wings

Cauliflower Buffalo Wings

Honestly, these Cauliflower Buffalo Wings are one of those recipes we keep coming back to again and again. There's something about that crispy panko coating, the sticky, fiery buffalo sauce, and the cool cashew-based dip that just works every single time. We've made these for game nights, BBQs, and lazy Friday evenings and they disappear faster than we can plate them up. They've genuinely converted a few sceptics too, which is always a good sign. If you're looking for something to make tonight that'll blow people away, this is it.

Cook: 65 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • 2x large baking trays lined with parchment paper
  • Food processor or liquidiser
  • Saucepan for boiling water
  • Colander
  • 2 mixing bowls
  • Whisk
  • Microwave
  • Cashew nuts soaked/boiled for 15 minutes

Ingredients

  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 cauliflower
  • 150g plain flour
  • 300ml plant-based milk
  • ¼ tsp black pepper
  • 100g panko breadcrumbs
  • 120g plant-based butter
  • 200g Buffalo hot sauce
  • 1 tbsp lemon juice
  • 2 tsp garlic powder
  • ½ tsp salt
  • 150g cashew nuts
  • 150ml unsweetened plant-based milk
  • ¾ tsp salt
  • ¼ tsp black pepper
  • parsley
  • 3-4 chives

Method

1

To start

  • Add the cashew nuts to the pan of boiling water and boil for 15 minutes, then strain and run under cold water to cool slightly
  • Meanwhile, break the cauliflower into florets and cut the stem into bite-sized pieces
2

Make the batter

  • Put the flour, plant-based milk, garlic powder, onion powder, cumin, paprika, salt and pepper into a bowl and whisk to a batter
  • Pour the panko breadcrumbs into another bowl and rub them between your thumb and fingers to break into slightly smaller breadcrumbs.
  • Tip the cauliflower into the batter and toss to coat
  • Transfer to the bowl of breadcrumbs, a few pieces at a time, and toss gently until well coated
  • Spread the cauliflower pieces over the lined baking trays and bake for 20 minutes
3

Make the hot sauce

  • Meanwhile, melt the dairy-free butter in the microwave and stir in the hot sauce
  •  After 20 minutes, remove the tray from the oven, pour over the hot sauce and carefully roll the cauliflower around until the pieces are fully coated
  • Put the tray back in the oven for 20–25 minutes, until a sharp knife glides into the thickest parts of the cauliflower and the outsides are really golden brown and crispy
  • Remove from the oven
4

Make the ranch sauce

  • While the cauliflower is cooking, put all the ingredients for the ranch sauce except for the herbs into the food processor or liquidiser and whizz for 1–2 minutes until smooth and creamy
  • Transfer to a serving bowl
  • Finely chop the parsley and chives and add most of them to the sauce, reserving a little for garnish
5

Time to serve

  • Serve the cauliflower wings while they’re still hot on a serving plate, sprinkled with the remaining herbs and with the ranch dip on the side

Tips & Variations

  • Get your oven hot: We find that a really hot oven is the difference between soggy and properly crispy. Give the tray a good preheat too if you can.
  • Double dip for extra crunch: If you want an even thicker coating, dip the cauliflower in the batter and breadcrumbs twice. It takes an extra few minutes but the crunch is seriously worth it.
  • Go easy on the sauce: Toss the wings in the buffalo sauce just before serving rather than too early, otherwise the coating can go soft. Nobody wants a soggy wing.

Why This Works

The trick here is getting that batter right and really pressing the panko crumbs in so they stick properly and go properly golden in the oven. Boiling the cashews first is key too, it softens them up so you get that smooth, creamy dip without needing a fancy high-speed blender. Trust us on this one, don't skip that step.