Photography by Meghan Rodgers

Buffalo Cauliflower “Wings”

by Meghan Rodgers


June 16, 2021

These Buffalo Cauliflower “Wings” are finger-licking good and unlike regular chicken wings, they’re low in fat and calories. Buffalo Cauliflower “Wings” are an easy and delicious way to sneak some additional veggies in your diet, while not missing out on the fun of popular finger foods. They’re spicy, crispy and perfect when paired with a creamy vegan blue cheese dip.

With months of casual, outdoor dining still ahead of us, it’s a great time to share this easy-going, approachable vegan appetizer. Small bites like these are perfect for a potluck or backyard barbecue when you feel up to sampling a little bit of everything on the table!

And keep this recipe handy for fall! Vegans too can sit down to a cool September Sunday kick-off with a spicy plate of their favorite “wings.” Sadly, Americans eat around 1.38 billion wings on Super Bowl Sunday (and spend $371 million on chicken in the two weeks leading up to July 4), so take the opportunity to whip up a batch of these beauties, and do your part to promote and deliver delicious, animal-friendly food to your friends and family.

*Note: Vegan blue cheese crumbles do exist. They have a funky, creamy, sharp flavor similar to the real deal except they are 100% plant-based. In my experience, however, they are quite difficult to find. Violife brand makes a vegan version of blue, and I’ve seen a few “fauxgonzola” products that would offer a similar flavor. If you struggle to find these, look for the more common vegan feta crumbles, or simply omit the crumbles are just enjoy this delicious dip and Buffalo Cauliflower “Wings” as is.


Buffalo Cauliflower “Wings”



Vegan Blue Cheese Dip

1/2 cup vegan mayo

Juice from half of a lemon

1/2 tsp garlic powder

2 tbsp Tahini

1 tsp apple cider vinegar

1/2 tsp onion powder

1/2 tsp mustard

1 tbsp fresh parsley

1/2 tsp salt

Vegan blue cheese crumbles* (or omit)


Buffalo Cauliflower “Wings”

1 medium head of cauliflower, broken into florets

1/3 cup whole wheat flour

1 tsp garlic powder

1/3 cup water

2/3 cups Franks Red Hot Wing Sauce

1 tbsp olive oil (or vegan butter) + more for lightly greasing baking sheet

2-3 celery stalks




For the vegan blue cheese dip:

  1. Mix all of the ingredients in a small bowl. Top with crumbles (if desired). Set aside

For the Buffalo Cauliflower “Wings”:
  1. Preheat oven to 450ºF. Lightly grease a baking sheet with a bit of olive oil. Set aside.
  2. In a large bowl, add flour, garlic powder and water. Mix until a batter forms.
  3. Add cauliflower florets to bowl and toss until lightly coated.
  4. Place florets on baking sheet. Bake for 20 minutes, giving them a toss 10-15 minutes of the way through.
  5. Add one tbsp of olive oil (or vegan butter) to Franks and stir. When the cauliflower is done baking and lightly crispy, pour hot sauce mixture over florets and stir until coated. Bake for another 5-10 minutes.
  6. Serve with vegan blue cheese dip and celery sticks.


Meghan Rodgers is a media professional and writer covering travel, food and the environment. Find her writing on the food blog EverybodyCraves and her adventures on Instagram.