• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

fuutii.com

  • Home
  • Recipes
  • Blog
    • Food Travels
    • Food Tips
  • About me

Buffalo Cauliflower “Wings”

Buffalo Cauliflower on a plate

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 Recipe

This 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.

  • Cauliflower florets in buttermilk marinade
  • Add marinated cauliflower pieces to flour mixture
  • Breaded Cauliflower
This two step process simplifies the three-dip flour, egg, breadcrumb method of breading

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 on a plate
Print Recipe

Buffalo Cauliflower “Wings”

Prep Time30 minutes mins
Cook Time15 minutes mins
Total Time45 minutes mins
Course: Appetizer
Cuisine: American
Keyword: Buffalo Cauliflower
Servings: 6
Author: Jeanine

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.
    Cauliflower florets in buttermilk marinade
  • 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.
    Add marinated cauliflower pieces to flour mixture
  • 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.
    Breaded Cauliflower
  • 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.
    Fried Breaded Caulliflower
  • Melt the butter and stir in the hot sauce until well incorporated.
    Hot Sauce and melted butter
  • Toss the fried cauliflower in the sauce until well coated. Serve hot.
    Buffalo Cauliflower on a plate

Share this:

  • Click to share on Pinterest (Opens in new window) Pinterest
  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on X (Opens in new window) X
  • Click to share on Reddit (Opens in new window) Reddit
  • Click to print (Opens in new window) Print
Previous Post: « Crispy Potato Skins with Monterrey, Cheddar, and Bacon
Next Post: A Simple Yet Hearty Minestrone Soup »

Primary Sidebar

About me

I’m Jeanine, and I am excited to have you visit fuutii.com! I started this site to share recipes and great foods I’ve curated through my years of cooking for a family with varying tastes from vegetarian to meat lover to the picky eater. With roots in the upper Midwest, many of the recipes feature foods local to this area, and recipes passed down from the amazing cooks I've learned from. I hope you enjoy these great food finds and “fuutii” travel throughout the region!

Categories

Information

  • About me
  • Privacy Policy
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

Copyright © 2025 fuutii.com on the Foodie Pro Theme