Buffalo Cauliflower Wings Blue Cheese (Printable)
Crispy cauliflower florets tossed in buffalo sauce served with a creamy blue cheese dip and fresh veggie sticks.
# What You’ll Need:
→ Cauliflower Wings
01 - 1 large head cauliflower, cut into bite-sized florets
02 - 1 cup all-purpose flour
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1 cup milk (dairy or unsweetened plant-based)
08 - 2 tablespoons olive oil (for baking)
09 - 3/4 cup buffalo sauce
→ Blue Cheese Dip
10 - 1/2 cup sour cream
11 - 1/4 cup mayonnaise
12 - 1/3 cup crumbled blue cheese
13 - 1 tablespoon lemon juice
14 - 1 tablespoon milk
15 - 1/4 teaspoon black pepper
16 - 1 tablespoon chopped fresh chives (optional)
→ To Serve
17 - Celery sticks
18 - Carrot sticks
# How-to Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper and lightly brush or spray with olive oil.
02 - In a large bowl, whisk together flour, garlic powder, smoked paprika, salt, and black pepper. Add milk and whisk until a smooth batter forms.
03 - Add cauliflower florets to the batter, tossing to coat evenly. Shake off excess batter and arrange florets in a single layer on the prepared baking sheet.
04 - Bake for 20 minutes, turning halfway, until cauliflower is starting to brown and crisp.
05 - Remove from oven. Using tongs, gently toss baked florets in a bowl with buffalo sauce until well coated. Return to the baking sheet and bake for another 12–15 minutes, until edges are crispy and sauce is slightly caramelized.
06 - While wings bake, prepare the blue cheese dip: In a small bowl, combine sour cream, mayonnaise, blue cheese, lemon juice, milk, black pepper, and chives. Stir until well mixed and creamy. Chill until ready to serve.
07 - Serve buffalo cauliflower wings hot with blue cheese dip, celery, and carrot sticks.
# Expert Advice:
01 -
- You get that perfect spicy kick without the post-snack regret of traditional wings
- The batter creates this incredible crispy shell that actually holds up under the sauce
02 -
- Overcrowding the pan is the fastest way to end up with steamed instead of baked cauliflower—work in batches if needed
- Letting the florets sit in the batter too long makes them soggy, so coat and transfer immediately
03 -
- Pat your cauliflower completely dry before cutting into florets—excess moisture prevents proper crisping
- Let the florets cool for just 3 minutes after baking before tossing in sauce so it sticks better