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Plate of buffalo cauliflower wings served with vegan cashew ranch and celery sticks.
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3.91 from 33 votes

Buffalo Cauliflower Wings

These buffalo cauliflower wings are baked instead of fried! They're perfectly crunchy and delicious dipped in ranch dressing.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Appetizer
Cuisine: American
Keyword: Buffalo Cauliflower Wings
Servings: 4


  • 1 large head cauliflower, chopped into small-to-medium sized florets
  • ½ cup all-purpose flour (gluten free 1:1 flour will work too)
  • ½ cup water
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ½ cup buffalo-style wing sauce (I used Primal Kitchen's Buffalo sauce)
  • celery chopped for serving

Cashew Ranch Dressing

  • ½ cup raw cashews soaked 3-4 hours or overnight
  • ½ cup water
  • 2 teaspoons dried dill
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon sea salt
  • pinch of black pepper


  • Preheat oven to 450°F.
  • Cut cauliflower into small-to-medium florets and rinse if you haven't already. Pat to dry.
  • Add flour, water, garlic powder, paprika, salt and pepper into a large bowl. Stir to combine. Add cauliflower florets and toss to coat.
    Flour, paprika, garlic powder, salt and pepper in a bowl.
  • Line a baking sheet with parchment paper or spray with a cooking spray. Don't skip this step or the cauliflower will stick.
  • Spread coated cauliflower onto a baking sheet in a single layer with space in between each floret.
    Cauliflower wings on a baking sheet lined with parchment paper.
  • Bake for 25 minutes, tossing once at the 15 minute mark.
  • Remove pan from oven, add cauliflower florets back into same large mixing bowl and pour wing sauce over the cauliflower and toss to coat.
    Cauliflower florets in a bowl of spiced batter before being coated in the batter.
  • Spread cauliflower on baking pan again and bake for 12 more minutes, until the cauliflower starts to brown.
  • Set oven to broil and broil the cauliflower for 2-3 minutes or until they're looking crispy. Make sure to keep an eye on them so they don't burn!
  • While cauliflower is roasting, add soaked and drained cashews into a high powered blender or food processor with ½ cup water, dill, garlic powder, onion powder, salt and pepper. Blend until smooth.
    Blender with dill, spices, water and cashews.
  • Serve cauliflower wings with cashew dressing and celery.



  • Old recipe: This recipe has been updated, if you want to make the old recipe, you'll replace the all-purpose flour with almond flour and add 2 Tablespoons of avocado oil to the mixture. The old recipe didn't have the paprika, salt and pepper but I feel like it's nice to have those seasonings. 
  • For the wing sauce: I used Steve's Wing Sauce, which is gluten-free and refined sugar free and definitely my first choice if you can find it. Primal Kitchen's Buffalo Sauce is another brand I would recommend. If you're in a pinch, Frank's Red Hot Wing Sauce also works and is still vegan, just isn't as clean.


Serving: 1cup cauliflower (without ranch) | Calories: 136kcal | Carbohydrates: 19g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Sodium: 740mg | Potassium: 460mg | Fiber: 4g | Sugar: 3g