Buffalo cauliflower wings are easy to make at home and taste incredible. They’re great for veggie and meat lovers. Serve them as a game-day appetizer or a side to your favorite dinners.
1 medium head cauliflower, 1 pound or 5 cups florets
2 tablespoons avocado oil or olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
2 tablespoons unsalted butter or plant-based butter
2 ½ tablespoons hot sauce, like Frank’s or Crystal
1/4 teaspoon garlic powder
1/4 teaspoon honey or maple syrup, or more to taste, optional
Pinch cayenne pepper, optional to make more spicy
Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper, foil, or a silicone baking mat.
Cut the cauliflower into florets, rinse, and pat them very dry. Add the florets to the baking sheet, then toss with the oil, 1/2 teaspoon salt, and 1/4 teaspoon fresh ground pepper. Spread them out, facing as many of the flatter edges down onto the baking sheet so that they brown nicely.
Roast, stirring after 15 minutes, until the edges are crisp and brown and the stems are tender, 20 to 25 minutes.
While the cauliflower roasts, make the buffalo sauce. Melt the butter in a small saucepan (or use the microwave).
Remove the pan with melted butter from the heat and whisk in the hot sauce, garlic powder, optional sweetener, and optional cayenne.
Remove the roasted cauliflower from the oven and pour over the sauce directly on the baking sheet. Toss the buffalo sauce with the roasted cauliflower, and then place back into the oven for 5 minutes.
Serve immediately alongside celery and a creamy dipping sauce like ranch or blue cheese.