Baked Buffalo Cauliflower Wings
Crispy baked cauliflower florets tossed in buffalo sauce. Serve warm with ranch or blue cheese dressing and celery and carrot sticks.
Servings: 6 servings
Ingredients
Ingredients
- 1/4 cupall-purpose
- 2 Tablespoonscornstarch
- 1 1/4 teaspoongarlic powder
- 1/2 teaspoonKosher salt to taste
- Freshly cracked pepper
- 1/4 cupwater as needed
- 1 headcauliflower chopped and florets sliced lengthwise (about 7 cups)
- 2-3 Tablespoonsolive oil plus more if needed
- 1/3 cupFrank's Redhot Original Hot Sauce or Frank's Red Hot Buffalo Wings Hot Sauce
- 3 Tablespoonsunsalted butter melted
- Ranch dressing or blue cheese dressing
- Celery sticks
- Carrot sticks
Instructions
Instructions
- Preheat oven to 425ºF. Set a baking sheet aside.
- Cut the cauliflower head into florets, slicing larger florets lengthwise so pieces are roughly uniform (about 7 cups).
- In a medium bowl, whisk together 1/4 cup all-purpose flour, 2 Tablespoons cornstarch, 1 1/4 teaspoon garlic powder, 1/2 teaspoon Kosher salt, and freshly cracked pepper to taste.
- Add up to 1/4 cup water to the dry mixture, whisking until a smooth batter forms.
- Add the cauliflower florets to the batter and toss until well coated. Drizzle 2–3 Tablespoons olive oil over the coated cauliflower and toss to combine.
- Spread the coated cauliflower in a single layer on the prepared baking sheet.
- Bake for 15 minutes. Flip the pieces, then bake an additional 10 minutes.
- While the cauliflower finishes baking (or immediately after), whisk together 1/3 cup Frank's RedHot and 3 Tablespoons melted unsalted butter in a medium bowl to make the buffalo sauce.
- Remove the cauliflower from the oven and transfer it to the bowl with the buffalo sauce. Toss carefully until the florets are evenly coated.
- Return the coated cauliflower to the baking sheet in a single layer and bake 5 to 10 minutes more, until the edges are crispy.
- Serve warm with ranch or blue cheese dressing, celery sticks, and carrot sticks.
Equipment
- Baking Sheet
- Mixing Bowl
- Whisk
- Oven
Notes
Notes
Variation:
For a more roasted cauliflower flavor, toss the cauliflower with 3 Tablespoons cornstarch, 1 1/4 teaspoon garlic powder, 1/2 teaspoon Kosher salt, and pepper. Drizzle with 2 to 3 Tablespoons olive oil. Bake as directed.
Storage:
Store leftovers in a covered container up to 3 days. Reheat in the air fryer or in the oven until warm.
*Please note nutrition label does not include dressing, celery, or carrot sticks.
Variation:
For a more roasted cauliflower flavor, toss the cauliflower with 3 Tablespoons cornstarch, 1 1/4 teaspoon garlic powder, 1/2 teaspoon Kosher salt, and pepper. Drizzle with 2 to 3 Tablespoons olive oil. Bake as directed.
Storage:
Store leftovers in a covered container up to 3 days. Reheat in the air fryer or in the oven until warm.
*Please note nutrition label does not include dressing, celery, or carrot sticks.