Buffalo Cauliflower Recipe – Crispy & Spicy Indian-Style Wings

Last Updated on 2 months by Neha Deshmukh

Buffalo Cauliflower Recipe – Crispy & Spicy Indian-Style Wings

Hey everyone! If you’re anything like me, you love a good spicy snack. And if you’re looking for something a little different, a little healthier, and totally addictive, you absolutely HAVE to try my Buffalo Cauliflower. Seriously, this recipe is a game-changer. I first made this for a Super Bowl party, and it disappeared in minutes! It’s become a regular request ever since. It’s like having wings, but… well, with cauliflower! Trust me, you won’t miss the chicken.

Why You’ll Love This Recipe

This Buffalo Cauliflower isn’t just delicious; it’s surprisingly easy to make. It’s perfect for a quick weeknight snack, a party appetizer, or even a fun weekend cooking project. Plus, it’s a fantastic way to get your veggies in – shhh, don’t tell anyone! The crispy texture combined with that tangy, spicy Buffalo sauce is just… chef’s kiss. And the best part? It’s easily adaptable to suit your spice preference and dietary needs.

Ingredients

Here’s what you’ll need to whip up a batch of these amazing Buffalo Cauliflower bites:

• 1 large head cauliflower, cut into florets (about 600g)
• 0.5 cup all-purpose flour (about 60g)
• 0.5 cup water (120ml)
• 1 tsp garlic powder (5ml)
• 0.5 tsp salt (2.5ml)
• 0.5 tsp pepper (2.5ml)
• 0.25 cup melted butter (60ml)
• 0.66 cup hot sauce or red chili sauce (160ml)

Ingredient Notes

Let’s talk ingredients for a sec! The star, of course, is the cauliflower. Make sure you get a nice, firm head.

Now, about that hot sauce… this is where you can really customize things! I usually use a classic Buffalo wing sauce, but you can experiment with different brands and heat levels. In India, we have some fantastic red chili sauces that work beautifully – think a good quality Schezwan sauce or a fiery Naga chili sauce if you’re feeling brave! Just adjust the quantity to your liking. Remember, you can always add more, but you can’t take it away!

And the butter? Don’t skimp! It adds richness and helps the sauce cling to the cauliflower.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper and give it a light grease. This prevents sticking and makes cleanup a breeze.
2. In a large bowl, whisk together the flour, water, garlic powder, salt, and pepper. You want a smooth batter – no lumps allowed!
3. Now, toss those cauliflower florets into the batter. Make sure each one is nicely coated. Don’t be afraid to get your hands in there!
4. Arrange the coated florets on the prepared baking sheet in a single layer. This is important for getting them crispy.
5. Bake for 20 minutes. They should be starting to turn golden brown.
6. While the cauliflower is baking, let’s make the Buffalo sauce. In a separate bowl, mix together the melted butter and hot sauce. Simple, right?
7. Once the cauliflower is baked, remove it from the oven and toss it in the Buffalo sauce. Make sure every floret is covered in that glorious red goodness! Spread them back out on the baking sheet.
8. Finally, broil for another 20 minutes, flipping halfway through, until they’re extra crispy and beautifully glazed. Keep a close eye on them – you don’t want them to burn!

Expert Tips

• Don’t overcrowd the baking sheet! Give the florets space to breathe for maximum crispiness.
• For extra crispy cauliflower, you can soak the florets in buttermilk for 30 minutes before dipping them in the batter.
• A little sprinkle of smoked paprika in the batter adds a lovely smoky flavor.

Variations

• Vegan Adaptation: Swap the melted butter for vegan butter or olive oil. You can also use a vegan ranch dip for serving (more on that later!).
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. Bob’s Red Mill 1-to-1 Baking Flour works great!
• Spice Level Adjustment: Start with a milder hot sauce and add more to taste. A dash of cayenne pepper can also kick things up a notch.
• Festival Adaptations: This is the perfect snack for game day, the Super Bowl, or any party! My friend Sarah always makes a huge batch for her annual Diwali celebrations – it’s a huge hit!

Serving Suggestions

Serve your Buffalo Cauliflower hot, hot, hot! It’s amazing with:

• Ranch dip (or vegan ranch!)
• Blue cheese dip
• Celery sticks
• Carrot sticks
• A side of cool cucumber raita to balance the spice.

Storage Instructions

Leftovers? (If there are any!) Store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore some of the crispiness.

FAQs

What is the best way to get the cauliflower crispy?

Spacing the florets on the baking sheet is key! Also, broiling at the end really helps to crisp them up.

Can I air fry this buffalo cauliflower instead of baking?

Absolutely! Air fry at 375°F (190°C) for 15-20 minutes, flipping halfway through.

What kind of hot sauce works best for this recipe?

Frank’s RedHot is a classic choice, but feel free to experiment! As I mentioned earlier, Indian chili sauces work wonderfully too.

Can I prepare the batter ahead of time?

Yes, you can! Just store it in the refrigerator for up to 24 hours. You might need to whisk it again before using.

What is a good vegan ranch dip alternative?

There are some great vegan ranch dips available in stores. Or, you can easily make your own using cashew cream, herbs, and spices!