Spicy Cauliflower Buffalo Wings

When it comes to spicy food, I say bring. it. on.

I love that feeling when my mouth is borderline on fire to the point of pain. Maybe I’m a masochist. Who knows?

The more likely cause is that I grew up with spicy food, and have built an extremely high tolerance for the stuff.

Since I’ve been seeing cauliflower wings pop up everywhere on my Instafeed lately, I thought I’d give them the old college try with my own hungry piggy touch.


And can I just say…the results were incredible! I brought them to a potluck recently to try them on some spice-loving friends, and also sampled it on my flatmate (who is a bit of a snowflake when it comes to spicy food).

The feedback was so overwhelmingly positive I couldn’t NOT share the recipe with you all.


These wings are the perfect party finger food (though they can get a little messy with all that delicious sauce), and can also be served as a starter for your dinner guests. I’m partial to making a big tray and enjoying a small bowl every day as a treat. Though I’m learning to share…slowly.


I hope that you’ll give these a go no matter your tolerance level for spice. You can find mild sauces at most supermarkets right next to the hard stuff. Why not start small then work your way up to the spicer levels? The great thing about serving the wings with vegan aioli is that the extremities of both elements balance each other out. And who doesn’t love aioli right?


So make like the Sporty, Ginger, Scary, Baby, and Posh and spice up your life! Trust me…these are one indulgence you won’t regret.

Spicy Cauliflower Buffalo Wings

  • Difficulty: medium
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  • 1 cup of plain flour
  • 2 cups of almond milk
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1 large head of cauliflower


  • 1/2 cup of vegan butter
  • 1 1/2 cups of hot sauce (most supermarkets have plenty of options so you can choose from different levels of spicy-ness).
  • 1/2 cup almond milk
  • 1 tablespoon garlic powder
  • 1 tablespoon of arrowroot starch (mixed with a little water first)


  1. Preheat oven to 175 degrees celsius. Line a large tray with baking paper.
  2. Chop cauliflower into florets (I like mine large but you can make them smaller.)
  3. Combine batter ingredients into a large bowl and whisk.
  4. Add florets in batches to the batter bowl. Using tongs, make sure each floret is completely covered before placing onto tray. Be sure to give the floret a good shake before placing on the tray to remove excess batter.
  5. Bake florets for 20-25 minutes, turning over about half way through to cook evenly.
  6. While florets are baking, melt vegan butter into a small saucepan. Once melted, add remaining buffalo sauce ingredients and heat until bubbles form. Turn down the heat and simmer for 15 minutes or until sauce has thickened slightly.
  7. Remove tray from oven and pour buffalo sauce all over the florets. Turn them over to coat evenly with sauce.
  8. Bake for a further 20 minutes.
  9. Place buffalo wings onto a platter and serve immediately with vegan aioli and chopped celery.