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This Crispy Oven Baked Buffalo Cauliflower is the perfect play on buffalo wings; plus it can be ready on a weeknight in under 30 minutes. 

Buffalo wing inspired veggies

Today we’re taking a popular bar snacks and giving it a fun twist. These Crispy Oven Baked Buffalo Cauliflower take cauliflower to a whole new level of tasty.

Using ingredients like cauliflower (duh), lemon juice and my favorite hot sauce means the flavor and texture of these “wings” is unmatched.

Did I mention this recipe comes together in somewhere around 30 minutes and is a favorite weeknight meal in our home?

Oven baked crispiness

In the interest of making these a lighter in oil version of buffalo chicken wings, we’re skipping the deep fryer and taking the oven baked approach.

But worry not, we’re pulling out all the stops to achieve peak oven baked crispiness.

This Crispy Oven Baked Buffalo Cauliflower uses a combination of corn starch and gluten free flour to create that perfect crunchy layer coating the cauliflower.

The result is absolutely drool-worthy when tossed in my super simple 3 ingredient buffalo sauce.

You can pair the crunchy bites with ranch, blue cheese dip, crunchy celery and carrots, or just enjoy it as is!

More veggie-dominant recipes to try

This Crispy Oven Baked Buffalo Cauliflower is definitely not alone here on the blog. Check out some of my other favorite veggie dominant recipes:

A bowl of Crispy Oven Baked Buffalo Cauliflower.

Enjoy!

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Crispy Oven Baked Buffalo Cauliflower

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  • Author: Salima Benkhalti
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 3–4 servings 1x
  • Category: Appetizer, Dinner, Wings
  • Method: Baked
  • Cuisine: American
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Description

This Crispy Oven Baked Buffalo Cauliflower is the perfect play on buffalo wings; plus it can be ready on a weeknight in under 30 minutes. 

Ingredients

Scale

For the Buffalo Sauce:

  • 6 tbsp of your favorite hot sauce
  • 4 tbsp melted butter
  • 2 tbsp lemon juice

For the cauliflower:

  • 1 head of cauliflower, chopped into florets
  • 3 tbsp corn starch
  • 1/2 cup flour (I used gluten free)
  • Buffalo sauce
  • 2 tbsp olive oil

For garnish:

  • blue cheese or ranch dressing
  • sliced celery and/or carrot sticks

Instructions

  1. Preheat your oven to 425. In a bowl combine all ingredients for your buffalo sauce and set aside.
  2. In a gallon zip lock bag, combine 3 tbsp of your buffalo sauce with your corn starch. Mix well until a paste is formed. Add your cauliflower florets, seal the bag, and toss to coat. Sprinkle in the flour and toss again to make sure all florets are evenly coated.
  3. Arrange florets on a baking sheet and drizzle with half of the olive oil. Bake for 15 minutes, flip and drizzle again with remaining olive oil. Bake for another 15 minutes. 
  4. When the florets are crisp and golden brown crust begins to form, pull from the oven. Drizzle with remaining buffalo sauce and serve with blue cheese/ranch and a side of sliced celery. Enjoy!

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