Buffalo Cauliflower "Wings"

April 10, 2017

Some like it hot, I know we do . This deliciously spicy, saucy, HEALTHY recipe will have you BEGGING for more cauliflower (seems far-fetched but trust me.) We start with a gluten-free thick batter and smother the little white flowers with Frank's red hot (THE ABSOLUTE BEST.) Try it out and it's the perfect dish to bring to a football game or potlucks, nibbling watching your favorite TV shows, etc.





  • 1 head cauliflower (cut into florets)

  • 1 ½ c plain nondairy milk

  • 1 ½ c plus 1 tbsp chickpea flour

  • 3 tbsp nutritional yeast

  • 2 tbsp onion powder

  • 2 tbsp of garlic powder

  • black pepper, to taste

  • 2 tbsp non-dairy yogurt

  • ⅔ c Frank's RedHot Original Cayenne Pepper Sauce


  1. Preheat oven to 450F and line a baking sheet with parchment paper.

  2. Whisk nondairy milk, flour, nutritional yeast, onion and garlic powder, and black pepper to a thick pancake like batter.

  3. Dip florets into batter, and place on baking sheet. (If your cauliflower head is huge you may need to add more batter and hot sauce.)

  4. Bake for 25 - 30 minutes, until golden brown, crispy, and fork-tender inside.

  5. Meanwhile, whisk the yogurt with Frank's.

  6. Toss bake florets into wing sauce until coated.










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