Gluten Free/ Lunch & Dinner/ Sides & Snacks

Spicy Vegan GF Cauliflower Buffalo Wings

Finally!!! Some spicy vegan cauliflower buffalo wings!!!

I mean, I knew this was a ‘thing’ for a little while now, but I never got the chance to try making them until now (so hint hint…I’m off the Low Fodmap/SCD Diet…2 weeks into it and I was still having symptoms from eating simple ‘legal’ foods.  Then I listened to a lecture by Dr.Pimentel and was convinced to go off of the diet while following a protocol I am currently doing. PM me if you want to know more).  My husband said he had tried them before in school….but he said mine tasted better hehe:D

These were baked, but my husband and I wonder how they would have came out if we deep fried them…or maybe one day I can purchase my desired Air Fryer and try making these with that?  They still came out delicious baked, but I bet they would have came out crunchier fried in some way.  And they are definitely spicy!! So if you arn’t one for a kick in the throat…well, I suggest finding a buffalo sauce that suits your tolerance instead of following the buffalo sauce recipe I used;)

I made these Gluten Free! So yes they do work without wheat or gluten too.


Thank you to Gimme Delicious Food for the base cauliflower recipe and Honey and Birch for the buffalo wing sauce recipe.

Spicy Vegan GF Cauliflower Buffalo Wings

Print Recipe
Serves: 6 Cooking Time: 1 Hour


  • 2 Heads - Cauliflower
  • -
  • 1 Cup - Vegan Milk (I used Almond)
  • 1 Cup - Filtered Water
  • 1.5 Cups - Gluten Free Flour (you can use Bob Red Mill's All Purpose GF Flour)
  • 4 Cloves - Garlic (crushed)
  • 1 Tbsp - Cumin
  • 1 Tbsp - Paprika
  • Dash Sea Salt
  • Dash of Black Pepper
  • -
  • 1/2 Cup - Vegan Butter (such as Earth Balance)
  • 2/3 Cup - Frank's Red Hot (or another hot sauce)
  • 1 Tbsp - Apple Cider Vinegar
  • 1 tsp - Celery Seed
  • 1 tsp - Worcestershire sauce
  • 1/2 tsp - White Pepper
  • 1/2 tsp - Garlic Powder



Preheat your oven to 425F.


Wash and cut up your cauliflower into little bite sized florets.


Create a dipping batter by mixing the milk, water, flour and spices in a mixing bowl.


Dip each floret into the batter and coat them all around. Try to shake off any excess so it does not drip off during baking and harden on to the flat surface of the tray.


Lay the florets down single layer on an oiled baking tray and bake for 15 minutes. Take the tray out, flip them over to help cook the bottom side, and return to bake for 15 more minutes, or until sides are golden brown and crispy.


In the meantime, make your buffalo wing sauce by mixing all of your ingredients together in a small bowl over a medium low flame. Stir until evenly combined into a nice saucy liquid.


Once the 15 minutes are up, take your cauliflower out, and throw into a clean mixing bowl. Add all of your sauce on top and mix everything well (careful not to break up your florets), until each of the cauliflower pieces are evenly coated with sauce.


Lay the cauliflower back on to your baking tray, and bake for another 20 minutes.


Remove, let cool, and serve with melted vegan cheese. Dig in!!


To make the cheesy dipping sauce on the side, I used 'Follow Your Heart' Provolone flavored cheese. I melted it by placing it in a metal bowl over boiling water for half an hour with a little almond milk mixed in (to help thin it a bit), and kept coming back to stir.

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