Crispy golden cauliflower “wings” tossed in a spicy buffalo sauce are a great vegetable alternative to the classic wings. Serve these with the standard sides, and Buffalo Cauliflower may end up becoming a permanent replacement for, or addition to, the buffalo chicken wings appetizer.
Jump to RecipeThis recipe takes away the usual three-dip method of breading vegetables using flour, egg, and breadcrumbs and replaces it with a simpler process with fewer ingredients. Using buttermilk to do much of the work eliminates the need for an egg mixture. The cauliflower is coated and seasoned in a marinade of buttermilk and hot sauce. The cauliflower is then tossed in seasoned flour and then fried to a crispy golden brown.
This is the same method I use to make Extra Crispy Fried Chicken Wings. So as long as you’ve got the fryer going, I’d recommend making a batch of both! They share the same ingredients, and with a little more effort you can have two appetizers.
The beauty of this recipe is its versatility. There are many creative ways to serve Buffalo Cauliflower wings. You can also turn these delicious appetizers into an amazing lunch or dinner!
Buffalo Cauliflower Serving Ideas:
- Classic Buffalo: Ranch dressing, Crumbled Blue Cheese, and Celery sticks
- Mexican: Crema, Queso Fresco Crumbles, Pico de Gallo, Lime wedges
- Appetizer: Sour Cream, Pickled Onions
- Salad: Chopped Romaine, Caesar Dressing, Feta Cheese Crumbles, Chopped Green Olives
- Tacos: Toasted tortillas, Shaved Cabbage, Salsa, Cilantro, Lime
If you haven’t had buffalo cauliflower wings, I’m sure you will enjoy these and want to add this delicious recipe to your repertoire.
Buffalo Cauliflower “Wings”
Equipment
- Heavy Cast Iron Pot for frying
- Spider or Slotted Metal Spoon for deep frying
- Large Bowl
- Gallon sized plastic bag with zipper seal
Ingredients
- 1 medium Head of Cauliflower
- 3/4 Cup Buttermilk
- 1 Tsp Salt
- 1/4 Tsp Pepper
- 4 dabs Hot Sauce
- Vegetable Oil for Deep Frying
Breading Mix
- 1 Cup All Purpose Flour
- 1 Tsp Salt
- 1/4 Tsp Cayenne
- 1 Tsp Baking Powder
- 3 Tbsp Buttermilk
Buffalo Sauce
- 1/4 Cup Butter
- 1/4 Cup Franks® Red Hot
Instructions
- Cut and break down cauliflower into 1 to 1-1/2 inch florets.
- In a gallon-sized plastic zip-top bag, add the cauliflower florets along with the next 4 ingredients. Seal the bag and turn to fully coat. Place in the refrigerator to marinate for 30 minutes, or up to a day in advance.
- Combine the breading mix ingredients into large bowl, and stir to combine. Remove cauliflower florets from the marinade and individually toss them in the breading mixture to coat. Set aside on a separate plate until ready to fry.
- Heat oil in a cast iron skillet or pot until 350F or a cube of bread is sizzling when dropped into the hot oil. Add cauliflower pieces to the hot oil, keeping separated and not crowding the pan.
- Cook 1-2 minutes per side, or until turned a crispy golden brown. Remove from hot oil using a spider or slotted metal spoon. Drain on paper towels. Season with a sprinkle of salt while still hot.
- Melt the butter and stir in the hot sauce until well incorporated.
- Toss the fried cauliflower in the sauce until well coated. Serve hot.
