Buffalo Cauliflower Wings Blue Cheese

My roommate Sarah brought these to a Super Bowl party years ago when I was still skeptical about vegetarian party food. The whole platter vanished before the actual wings even came out, and I remember standing there with a sticky buffalo-coated finger, completely converted. Now I make them whenever I need something that disappears just as fast.

Last summer I made these for a backyard cookout where half the guests were convinced plant-based food meant sad, flavorless diet plates. Watching my friend Mike, a dedicated carnivore, accidentally eat three servings while distractedly telling a story about fishing was pretty much the best validation possible. Sometimes the loudest compliments come from people who never even realized they were being won over.

Ingredients

• Large head cauliflower: Cut into bite-sized florets about the size of a golf ball, keeping them relatively uniform so everything bakes evenly
• All-purpose flour: Creates that crucial first layer of crunch when the batter hits the hot oven
• Garlic powder and smoked paprika: These two do the heavy lifting for flavor in the batter, giving depth before the buffalo sauce even enters the picture
• Salt and black pepper: Dont skip these since cauliflower is naturally mild and needs the seasoning boost
• Milk: Dairy or unsweetened plant-based both work perfectly for getting the batter to that pancake-batter consistency
• Olive oil: Lightly coating the parchment paper prevents sticking and helps the bottoms crisp up beautifully
• Buffalo sauce: Choose your favorite brand Frank's is classic but feel free to experiment with different heat levels
• Sour cream and mayonnaise: The creamy base that balances the heat and brings that classic dip texture
• Crumbled blue cheese: Go for the good stuff here since its the star of the dip and provides those authentic salty pockets
• Lemon juice: Just enough brightness to cut through the rich creaminess
• Chopped fresh chives: Totally optional but adds such a nice pop of color and mild onion flavor
• Celery and carrot sticks: The classic wing accompaniments that everyone expects and secretly loves

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment paper, giving it a light brush of olive oil. This prep step saves you from that tragic moment when everything sticks and you lose half your crispy coating.

Whisk up the batter:

In a large bowl, combine flour, garlic powder, smoked paprika, salt, and pepper. Whisk in milk until smooth, like a thin pancake batter. If it feels too thick, add a splash more milk, and too thin, sprinkle in another tablespoon of flour.

Coat the cauliflower:

Add florets to the batter and toss until each piece is evenly coated. Shake off excess batter you want them coated, not drowning and arrange in a single layer on your prepared baking sheet. Give them some breathing room so they crisp instead of steam.

First bake for crispness:

Bake for 20 minutes, flipping halfway through, until theyre starting to turn golden brown. Youll notice them smelling amazing and the batter should be set and slightly puffy.

Buffalo coating time:

Remove from oven and gently toss those crispy florets in buffalo sauce using tongs until each piece is glazed. Return to the baking sheet and bake another 12 to 15 minutes until edges are crunchy and the sauce looks caramelized and sticky.

Make the dip while wings finish:

Combine sour cream, mayonnaise, blue cheese, lemon juice, milk, pepper, and chives in a small bowl. Stir until everything is incorporated and creamy, then pop it in the fridge to chill while the wings finish their second bake.

Serve them up:

Plate those hot, spicy wings alongside the chilled blue cheese dip with celery and carrot sticks scattered around. Let everyone dig in immediately while theyre at maximum crispiness.

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My mom now requests these for every family gathering instead of her famous stuffed mushrooms, which feels like a passing of the torch. Last Christmas we had both on the table, and the cauliflower wings were gone before anyone even touched the mushrooms. Sometimes tradition evolves in the most delicious ways possible.

Getting The Crispiest Results

I learned the hard way that rushing the coating process leads to disappointing texture. Take your time shaking off excess batter and really spacing out the florets on that baking sheet. The difference between decent and restaurant-style crispy is all about patience during prep.

Making Ahead For Parties

You can cut and batter the cauliflower up to a day ahead, keeping the coated florets on a parchment-lined tray in the fridge. The dip also gets better after a few hours in the refrigerator as the flavors meld together. Just bake everything right before serving for that fresh-from-the-oven crunch.

Customizing Your Wings

Half the fun of this recipe is making it your own over time. I love experimenting with different spice blends and finding little improvements.

• Add 1/2 cup panko breadcrumbs to the batter for extra crunch if you want an even more substantial coating
• Try swapping the buffalo sauce for honey garlic sauce if youre feeding people who cant handle heat
• Mix some shredded gouda or cheddar into the blue cheese dip for an even more indulgent twist

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There is something genuinely satisfying about serving food that makes people forget they are eating vegetables. That moment when someone reaches for their third wing while mid-conversation is exactly why this recipe has permanent rotation in my kitchen.

Your Recipe Questions

→ How do you achieve crispy cauliflower florets?

Coating the florets in a seasoned batter and baking them on a parchment-lined sheet at high heat allows them to crisp up nicely without frying.

→ What gives the buffalo sauce its spicy flavor?

Buffalo sauce typically combines hot sauce with melted butter or oil, offering a tangy heat that complements the crispy cauliflower.

→ Can the blue cheese dip be modified for a milder taste?

Yes, substituting ranch dressing or reducing the amount of blue cheese softens the dip's bold flavor.

→ What are good accompaniments to buffalo cauliflower wings?

Celery and carrot sticks are classic accompaniments that add crunch and freshness to balance the spicy buffalo coating.

→ Is this dish suitable for vegetarians?

Yes, it uses plant-based ingredients and does not include meat, making it a vegetarian-friendly option.

→ Can the batter be made gluten-free?

Using a gluten-free flour blend in place of all-purpose flour can make the batter gluten-free without compromising texture.