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Battered roasted cauliflower tossed Frank's buffalo sauce.

Crispy Cauliflower Buffalo Wings

Battered roasted cauliflower tossed Frank's buffalo sauce. Spicy crispy American wings, oven 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: Appetizer
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Cauliflower Batter
  • 1 large head cauliflower 2 lb florets
  • 1 cup all-purpose flour
  • 1 cup milk
  • 1 tsp garlic powder
  • ½ tsp salt
Buffalo Sauce
  • ½ cup Frank's buffalo sauce
  • 3 tbsp butter melted

Equipment

  • Chef’s knife
  • Mixing bowls
  • Nordic Ware half-sheet
  • Tongs
  • Measuring cups & spoons

Method
 

  1. Cut 1 head cauliflower florets 1-2 inch bites chef's knife cutting board. Three bowls: whisk 1 cup flour 1 cup milk 1 tsp garlic powder ½ tsp salt bowl two smooth batter. Dunk florets tongs batter thick coat drain excess.​
  2. Preheat 425°F. Parchment Nordic Ware half-sheet. Spread battered florets single layer tongs no touch. Roast 15 minutes golden firm shake pan mitts halfway.​
  3. Melt 3 tbsp butter mix ½ cup Frank's sauce bowl. Pull sheet tongs toss florets sauce coat glossy. Return Nordic Ware half-sheet single layer. Roast 10 minutes crispy charred edges.​
  4. Mitts yank sheet. Plate wings tongs celery sticks ranch dip side. Dig in sticky spicy.

Notes

  • Batter thick double dip clings roast no bare spots; thin batter sogs. Milk sub almond for dairy-free.
  • Nordic Ware half-sheet single layer key crisp air flow no steam; overcrowd mush city. Frank's buffalo exact tangy heat balance.
  • Shake first roast even color; sauce second roast caramelizes sticky no raw batter. Test floret fork tender inside crisp shell.
  • Ranch dip must: cool creamy cuts fire. Prep ahead batter fridge 1 hour sets better cling; sauce warm toss sticks hot.