These crispy, spicy buffalo cauliflower wings are a perfect vegan and gluten-free snack—baked to golden perfection and tossed in tangy buffalo sauce.

1 large head of cauliflower, cut into bite-sized florets

1/2 cup all-purpose flour (or gluten-free flour for a gluten-free version)

1/2 cup water

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

1/4 teaspoon salt

1/4 teaspoon black pepper

2/3 cup buffalo sauce

1 tablespoon melted butter or vegan butter (optional)

Cooking spray or oil for baking

Optional: ranch or blue cheese dressing for dipping

Cook Mode Prevent your screen from going dark

Preheat the oven to 425°F (220°C), line a baking sheet with parchment paper, and lightly grease it with cooking spray or oil.

In a large bowl, whisk together flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.

Add the cauliflower florets to the bowl and toss until evenly coated with the batter.

Arrange the coated florets in a single layer on the prepared baking sheet, ensuring they aren’t crowded.

Bake for 20 minutes, flipping halfway through for even browning.

While the cauliflower bakes, mix the buffalo sauce with melted butter (if using).

After the initial bake, remove the cauliflower from the oven and toss the florets in the buffalo sauce until well coated.

Return the cauliflower to the baking sheet and bake for another 15-20 minutes until crispy and caramelized on the edges.

Serve hot with ranch or blue cheese dressing for dipping.

For extra crispiness, broil for 2-3 minutes at the end (watch closely).

Substitute buffalo sauce for BBQ sauce or spicy maple glaze for different flavors.

Add fresh chopped cilantro or parsley as a garnish for freshness.

A pinch of cayenne pepper can be added to the batter for extra heat.