Buffalo Cauliflower Wings Blue Cheese

The first time I brought these to a Super Bowl party, my meat-loving cousin accidentally ate three servings before asking what kind of chicken they were. His face when I said cauliflower was absolutely priceless.

I've learned the hard way that cutting cauliflower too small makes them disappear into the batter, while leaving them too big leaves you with soggy centers. That sweet spot of bite-sized florets makes all the difference between okay and absolutely addictive.

Ingredients

• 1 large head cauliflower: Look for tight, white florets without any brown spots—fresh cauliflower holds up better during the double bake
• 1 cup all-purpose flour: Creates the base for that crispy coating we're after
• 1 teaspoon garlic powder: Adds depth to the batter so every bite has flavor
• 1 teaspoon smoked paprika: This brings a subtle smoky warmth that plays beautifully with the heat
• 1/2 teaspoon salt and 1/2 teaspoon black pepper: Simple seasoning that elevates the whole dish
• 1 cup milk: Dairy milk gives the richest batter but unsweetened almond works perfectly too
• 2 tablespoons olive oil: Prevents sticking and helps the bottom get golden
• 3/4 cup buffalo sauce: Frank's RedHot is my go-to but whatever brand you love will work
• 1/2 cup sour cream and 1/4 cup mayonnaise: The creamy base that balances all that heat
• 1/3 cup crumbled blue cheese: Go for the good stuff here—it really shines in the dip
• 1 tablespoon lemon juice: Cuts through the rich dairy and brightens everything
• Celery and carrot sticks: Classic wing accompaniments that nobody actually eats but somehow feel necessary

Instructions

Get your oven ready:

Preheat to 425°F and line your biggest baking sheet with parchment, then give it a light coat of olive oil

Mix the batter:

Whisk flour, garlic powder, smoked paprika, salt, and pepper in a large bowl, then pour in the milk and whisk until completely smooth

Coat the cauliflower:

Toss florets in the batter, letting excess drip off before arranging in a single layer on your prepared sheet

First bake:

Bake 20 minutes, flipping halfway through, until starting to turn golden and crisp at the edges

Sauce them up:

Toss the baked florets gently in buffalo sauce and return to the oven for 12 to 15 more minutes until the sauce caramelizes slightly

Make the dip:

Stir together sour cream, mayonnaise, blue cheese, lemon juice, a splash of milk, pepper, and chives until creamy

Serve hot:

Plate with the dip and veggies while the cauliflower is still crispy and warm

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My sister now requests these for every family gathering instead of actual wings, which I consider a major victory in the vegetable department. The way they disappear from the platter still catches me off guard every single time.

Getting That Restaurant Style Crunch

I discovered that brushing the parchment with oil instead of spraying gives you that gorgeous golden bottom that looks like it came from a restaurant kitchen. It's a small step but makes such a difference in presentation.

Sauce Strategy

After years of experimenting, I've found that tossing the baked florets in sauce in a separate bowl instead of brushing it on gives you much more even coverage. Less mess too, which my kitchen counters definitely appreciate.

Make Ahead Magic

You can cut and coat the cauliflower up to 24 hours ahead if you store it in the refrigerator, though the batter will thicken up. Just give it a quick stir before baking and you're good to go.

• The dip actually tastes better after sitting for a few hours
• Leftovers reheat surprisingly well in a 350°F oven for 10 minutes
• Double the recipe for parties because these vanish faster than you expect

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Hope these become your new go-to for whenever you need something that feels indulgent but secretly isn't. They've saved me so many times when I've forgotten to plan a proper appetizer.

Recipe FAQs

→ How do I get the cauliflower extra crispy?

Coat the florets well in batter and bake them on a parchment-lined sheet with olive oil. For more crunch, you can add panko breadcrumbs to the batter.

→ Can I use a dairy-free alternative for the dip?

Yes, substitute sour cream and mayonnaise with plant-based versions and use vegan blue cheese or omit it for a similar texture.

→ What ovens temperature suits best for baking?

Preheat the oven to 425°F (220°C) to ensure the cauliflower crisps up nicely without becoming soggy.

→ Is there a way to make the flavor milder?

Using ranch dressing instead of buffalo sauce and reducing garlic powder can create a more mild flavor profile.

→ What sides pair well with this dish?

Fresh celery and carrot sticks complement the spicy cauliflower perfectly, balancing the heat with crisp freshness.

→ Can this be prepared ahead of time?

You can prepare the blue cheese dip in advance and keep the baked cauliflower refrigerated, then reheat and toss in sauce just before serving.