Buffalo Cauliflower Wings Blue Cheese

My roommate Sarah accidentally ordered two heads of cauliflower in our grocery delivery once, and I found myself staring at them wondering what on earth we would do with all that cruciferous reality. That random surplus led to one of the happiest kitchen experiments ever, when I decided to attempt buffalo wings without the actual wings part. The first batch came out slightly soggy because I crowded the pan, but by the third try, I had figured out the crispy magic that now makes these the most requested appetizer at every game night.

Last Super Bowl, my vegetarian friend Mike showed up expecting another sad salad moment, and his eyes absolutely lit up when he saw these coming out of the oven. He texted me the next day saying he had dreamed about them, which I choose to interpret as the highest compliment a human can pay to cauliflower.

Ingredients

• 1 large head cauliflower: Cut into bite-sized florets, keeping them relatively uniform so they cook evenly
• 120 g (1 cup) all-purpose flour: Creates that essential crispy coating that holds onto the sauce
• 240 ml (1 cup) milk: Dairy or unsweetened plant-based both work beautifully here
• 1 tsp garlic powder: Adds that savory depth that makes people think there is something more complicated going on
• 1 tsp onion powder: Works with garlic to build a flavorful base
• ½ tsp smoked paprika: Gives a subtle smokiness that plays nicely with the buffalo heat
• ½ tsp salt: Essential for bringing all the flavors together
• ¼ tsp black pepper: Just enough to add a little background warmth
• 2 tbsp olive oil: For the baking tray to prevent sticking and help with crisping
• 90 g (⅓ cup) unsalted butter, melted: The carrier for all that buffalo goodness
• 120 ml (½ cup) hot sauce: Franks RedHot or similar gives that authentic flavor profile
• 1 tbsp honey or maple syrup: Tames the heat just slightly and adds a beautiful gloss
• 100 g (3.5 oz) blue cheese, crumbled: The creamy counterpart to all that spicy intensity
• 120 ml (½ cup) sour cream: Adds tang and lushness to the dip
• 60 ml (¼ cup) mayonnaise: Provides the rich base that makes everything better
• 1 tbsp lemon juice: Brightens and cuts through the richness
• 1 tbsp milk: Thins the dip to perfect dippable consistency
• 1 tbsp chopped fresh chives: Optional but adds a lovely fresh note and color
• Celery and carrot sticks: The classic wing accompaniments that everyone secretly loves

Instructions

Get your oven ready:

Preheat to 220°C (425°F) and line a large baking sheet with parchment paper, then brush it generously with olive oil to prevent sticking.

Make the batter:

In a large bowl, whisk together flour, milk, garlic powder, onion powder, smoked paprika, salt, and pepper until completely smooth and lump-free.

Coat the cauliflower:

Add florets to the batter and toss until each piece is thoroughly coated, then shake off excess batter and arrange in a single layer on the prepared baking sheet.

First bake:

Bake for 20 minutes, flipping halfway through, until the cauliflower is just beginning to turn golden and the batter is set.

Prepare the buffalo sauce:

Whisk together melted butter, hot sauce, and honey or maple syrup until smooth and emulsified.

Sauce the cauliflower:

Remove cauliflower from the oven, then use tongs to dip each floret into the buffalo sauce until evenly coated, returning them to the baking sheet.

Final crisping:

Bake for an additional 10 minutes until the coating is crispy and lightly browned, watching closely to prevent burning.

Make the blue cheese dip:

Combine crumbled blue cheese, sour cream, mayonnaise, lemon juice, milk, and chives in a small bowl, mixing until creamy but leaving some blue cheese chunks for texture.

Season and serve:

Taste the dip and season with salt and pepper as needed, then serve the buffalo cauliflower wings immediately while they are still hot and crispy.

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These have officially become the dish that converts cauliflower skeptics into believers, including my dad who once declared cauliflower to be the most boring vegetable on earth. He went back for fourths and asked for the recipe, which is basically the equivalent of a Michelin star in my family.

Getting That Perfect Crunch

The secret to restaurant-style crispy cauliflower is making sure your first bake is long enough to really set the batter structure before you introduce the sauce. If you rush this step, the sauce will make everything soggy instead of creating that gorgeous sticky-crispy coating.

Making It Your Own

Sometimes I like to add a pinch of cayenne to the batter for extra heat, or swap the honey for agave if I am serving vegan friends. The blue cheese dip can also be made with Greek yogurt for a slightly lighter version that still feels plenty indulgent.

Serving Strategy

These are best served piping hot, straight from the oven, while the coating is at maximum crispiness. I like to set up a little wing bar with the dip, vegetables, and some extra napkins because things get gloriously messy in the best way possible.

• Make the dip ahead of time so the flavors can meld together in the refrigerator
• Have your sauce ready before the cauliflower comes out of the oven for efficient coating
• Keep any leftovers (though there rarely are any) in the oven at low heat to maintain crispiness

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These are the kind of vegetables that make people forget they are eating something good for them, which might just be the highest achievement in cooking.

Recipe FAQs

→ How do I make the cauliflower extra crispy?

After baking the coated cauliflower, broil them for 2–3 minutes to achieve an extra crispy texture.

→ Can I adjust the spiciness of the buffalo coating?

Yes, modify the amount of hot sauce to increase or decrease the heat level according to your preference.

→ What can I use for a vegan version of this dish?

Use plant-based milk and vegan butter, and replace blue cheese with a dairy-free alternative to keep it vegan-friendly.

→ Is it necessary to flip the cauliflower while baking?

Flipping halfway ensures even browning and crispiness on all sides, so it’s recommended.

→ What are good options to serve alongside this dish?

Celery and carrot sticks provide a fresh, crunchy contrast that complements the spicy cauliflower and creamy dip well.