Crispy Buffalo Cauliflower Wings with Vegan Ranch

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1 large head cauliflower (about 2 lb / 900 g), cut into florets
• 3/4 cup (90 g) all-purpose flour
• 1/4 cup (30 g) cornstarch
• 1 tsp baking powder
• 1 1/2 tsp garlic powder, divided
• 1/2 tsp onion powder
• 1 tsp smoked paprika
• 1 1/2 tsp fine sea salt, divided
• 1 cup (240 ml) unsweetened plant milk
• 1 tbsp neutral oil (plus more for pan)
• 1 cup (50 g) panko breadcrumbs
• 1/2 cup (120 ml) hot sauce (such as Frank’s RedHot)
• 2 tbsp vegan butter, melted
• 1 tbsp maple syrup
• 1 tsp apple cider vinegar
• 1/3 cup (80 ml) vegan mayonnaise
• 3 tbsp (45 ml) unsweetened plain vegan yogurt or sour cream
• 1 tbsp lemon juice
• 2 tbsp chopped fresh dill
• 1 tbsp chopped fresh chives
• 1 tbsp chopped fresh parsley
• 1/4 tsp onion powder (for ranch)
• Freshly ground black pepper
• Carrot and celery sticks, for serving

Do This

• 1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment and lightly oil it.
• 2. Whisk flour, cornstarch, baking powder, 1 tsp garlic powder, 1/2 tsp onion powder, smoked paprika, 1 tsp salt, plant milk, and 1 tbsp oil into a smooth batter.
• 3. Toss cauliflower florets in the batter, let excess drip off, then roll in panko mixed with 1/4 tsp salt. Arrange on baking sheet.
• 4. Bake 20 minutes, flipping halfway, until golden and crisp.
• 5. Stir hot sauce, melted vegan butter, maple syrup, 1/2 tsp garlic powder, 1/4 tsp salt, and vinegar. Toss baked cauliflower in sauce and return to tray.
• 6. Bake 8–10 more minutes until edges are caramelized and crisp.
• 7. Mix vegan mayo, yogurt, lemon juice, dill, chives, parsley, onion powder, salt, pepper, and a splash of water for ranch. Serve cauliflower hot with ranch, celery, and carrots.

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Why You’ll Love This Recipe

• All the spicy, tangy satisfaction of classic buffalo wings, made completely plant-based.
• Perfectly crisp on the outside and tender inside, thanks to a light batter and hot oven.
• Easy homemade vegan ranch that tastes restaurant-level and uses simple ingredients.
• Great for game day, parties, or a fun weeknight dinner that everyone can share.

Grocery List

• Produce: 1 large head cauliflower, fresh dill, fresh chives, fresh parsley, 1 lemon, 1 garlic clove (optional), carrots, celery
• Dairy (non-dairy): Unsweetened plain plant milk (soy, oat, or almond), vegan mayonnaise, unsweetened plain vegan yogurt or vegan sour cream, vegan butter
• Pantry: All-purpose flour, cornstarch, baking powder, hot sauce (Frank’s-style), maple syrup, apple cider vinegar, garlic powder, onion powder, smoked paprika, fine sea salt, black pepper, panko breadcrumbs, neutral oil (canola, avocado, or sunflower)

Full Ingredients

For the Crispy Cauliflower Wings

• 1 large head cauliflower (about 2 lb / 900 g), cut into bite-size florets
• 3/4 cup (90 g) all-purpose flour
• 1/4 cup (30 g) cornstarch
• 1 tsp baking powder
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp fine sea salt
• 1 cup (240 ml) unsweetened plain plant milk (such as soy, oat, or almond)
• 1 tbsp neutral oil (plus more for greasing the pan)
• 1 cup (50 g) panko breadcrumbs
• 1/4 tsp fine sea salt (for breadcrumbs)

For the Buffalo Sauce

• 1/2 cup (120 ml) hot sauce (Frank’s RedHot Original style)
• 2 tbsp vegan butter, melted
• 1 tbsp maple syrup
• 1/2 tsp garlic powder
• 1/4 tsp fine sea salt
• 1 tsp apple cider vinegar

For the Vegan Ranch

• 1/3 cup (80 ml) vegan mayonnaise
• 3 tbsp (45 ml) unsweetened plain vegan yogurt or vegan sour cream
• 1 tbsp freshly squeezed lemon juice
• 1 tsp apple cider vinegar
• 1 small garlic clove, very finely minced or grated (or 1/4 tsp garlic powder)
• 2 tbsp finely chopped fresh dill
• 1 tbsp finely chopped fresh chives
• 1 tbsp finely chopped fresh flat-leaf parsley
• 1/4 tsp onion powder
• 1/4 tsp fine sea salt, or to taste
• Freshly ground black pepper, to taste
• 1–3 tsp cold water, as needed to thin

For Serving

• Carrot sticks
• Celery sticks
• Extra chopped herbs (optional, for garnish)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the pan

Preheat your oven to 425°F (220°C). A hot oven is key for crisp, browned edges.

Line a large baking sheet with parchment paper. Lightly brush or spray the parchment with neutral oil to help prevent sticking and encourage extra browning. Set the tray aside while you prepare the cauliflower and batter.

Step 2: Prep the cauliflower florets

Remove the outer leaves and tough base of the cauliflower. Cut the head into medium florets, each about 1 1/2–2 inches wide. Try to keep the pieces similar in size so they cook evenly.

Rinse the florets and pat them very dry with a clean kitchen towel or paper towels. Excess moisture can water down the batter and make the coating less crisp, so take a moment to dry them well.

Step 3: Make the batter and breadcrumb coating

In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, 1 tsp garlic powder, 1/2 tsp onion powder, smoked paprika, and 1 tsp salt until well combined. Slowly pour in the plant milk and 1 tbsp neutral oil, whisking constantly, until you have a smooth, slightly thick batter with no lumps. It should be similar to pancake batter: thick enough to cling, but still pourable.

In a separate shallow bowl, stir together the panko breadcrumbs and 1/4 tsp salt. This will be your crunchy outer layer.

Step 4: Coat the cauliflower and bake until crisp

Working with a few florets at a time, dip the cauliflower into the batter, turning to completely coat. Let any excess batter drip back into the bowl so the coating does not get too heavy.

Transfer the battered florets to the panko bowl and gently roll or sprinkle breadcrumbs over them until evenly coated. Place each coated floret onto the prepared baking sheet, leaving space between pieces so air can circulate. Avoid crowding the pan; use a second tray if needed.

Bake for 20 minutes, flipping the florets halfway through, until they are light golden brown and crisp on the outside.

Step 5: Toss in buffalo sauce and finish baking

While the cauliflower bakes, prepare the buffalo sauce. In a small bowl, whisk together the hot sauce, melted vegan butter, maple syrup, 1/2 tsp garlic powder, 1/4 tsp salt, and apple cider vinegar until smooth and slightly glossy.

After the first 20 minutes of baking, remove the tray from the oven. Using tongs, transfer the hot cauliflower to a large mixing bowl. Pour the buffalo sauce over the florets and gently toss until every piece is well coated.

Return the sauced cauliflower to the baking sheet, spreading it back out in an even layer. Bake for an additional 8–10 minutes, until the edges are caramelized, the sauce looks slightly thickened, and the coating is crisp again.

Step 6: Make the vegan ranch dressing

While the buffalo cauliflower finishes in the oven, make the ranch. In a small bowl, combine the vegan mayonnaise, vegan yogurt, lemon juice, apple cider vinegar, and minced garlic. Whisk until smooth.

Stir in the chopped dill, chives, parsley, onion powder, salt, and several grinds of black pepper. Add 1–3 tsp of cold water, a little at a time, whisking until the ranch reaches your desired consistency (thick but pourable is ideal for dipping).

Taste and adjust seasoning: add more salt for savoriness, lemon for brightness, or herbs for a fresher flavor. Chill in the refrigerator until ready to serve.

Step 7: Serve and garnish

Once the buffalo cauliflower is deeply golden, crisp at the edges, and the sauce is bubbling slightly, remove the tray from the oven. Let the florets sit for 3–5 minutes; this brief rest helps the coating set and stay crisp.

Transfer the cauliflower wings to a serving platter or shallow bowl. Drizzle a little vegan ranch over the top if you like, and sprinkle with extra chopped herbs for color.

Serve immediately with the remaining ranch on the side for dipping, along with carrot and celery sticks. Enjoy while the cauliflower is hot and crispy for the best texture.

Pro Tips

• Dry your cauliflower well. Excess surface water will thin the batter and prevent maximum crispiness. A quick blot with a towel makes a big difference.
• Do not overcrowd the pan. If the florets are touching, they will steam instead of crisp. Use two trays if needed and rotate them halfway through baking.
• Adjust the heat level. Choose a milder or hotter hot sauce to suit your taste. For extra spicy wings, add a pinch of cayenne to the buffalo sauce.
• Air fryer option. Cook battered and breaded cauliflower in a preheated air fryer at 390°F (200°C) for 12–15 minutes, shaking the basket halfway, then toss in sauce and air fry 3–5 minutes more.
• Serve right away. These are at their crispiest straight from the oven. If you need to hold them briefly, keep them on a wire rack over a baking sheet in a low oven (200°F / 95°C).

Variations

• Gluten-free: Use a gluten-free all-purpose flour blend and gluten-free panko or crushed gluten-free cornflakes. Check that your hot sauce and vegan mayo are certified gluten-free.
• BBQ Cauliflower Wings: Swap the buffalo sauce for your favorite thick barbecue sauce thinned with a splash of water or vinegar, and finish with a squeeze of lime.
• Garlic-Parmesan Style (Vegan): Skip the hot sauce and instead toss the first-baked cauliflower in melted vegan butter, extra garlic powder, and a few tablespoons of finely grated vegan parmesan, then bake again until fragrant.

Storage & Make-Ahead

These buffalo cauliflower wings are best eaten fresh, but leftovers can still be tasty. Store cooled cauliflower in an airtight container in the refrigerator for up to 3 days. The vegan ranch will keep in a sealed jar or container in the fridge for 4–5 days.

To reheat the cauliflower, spread it on a baking sheet and bake at 400°F (205°C) for 10–12 minutes, or air fry at 380°F (193°C) for 5–7 minutes, until hot and crisp again. Microwaving is not recommended, as it makes the coating soft.

For make-ahead prep, you can cut and dry the cauliflower and mix the dry batter ingredients (flour, cornstarch, baking powder, spices) up to 1 day in advance. Store them separately, then add plant milk and oil to the batter and coat the cauliflower just before baking.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe, including buffalo sauce and a generous amount of ranch): 340 calories, 24 g carbohydrates, 24 g fat, 6 g protein, 3 g fiber, 1,500 mg sodium (will vary based on brand of hot sauce, mayo, and butter used). For a lighter version, reduce the amount of ranch served per portion.