Spicy Buffalo Cauliflower Wings Recipes

SPICY BUFFALO CHICKEN WINGS

Spicy Buffalo Chicken Wings image

Provided by Aberdeen

Time 40m

Number Of Ingredients 12

Ingredients

1 lb cauliflower florets
2 eggs, beaten
1/2 cup Panko
1/2 cup flour
1 teaspoon garlic powder
1/2 teaspoon cumin
1 teaspoon paprika
1/8 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1/2 teaspoon coarse salt
2/3 cup hot sauce (I used Frank's Red Hot)
1/3 cup unsalted butter

Steps:

Preheat oven to 400˚F. Prepare a baking sheet with parchment paper.
In a small pot, melt butter over medium heat. Whisk in hot sauce. Simmer for 2 minutes. Remove from heat and put in a warm place.
In a small bowl, mix together flour, panko, garlic, cumin, paprika, cayenne, pepper, and salt.
Dip each cauliflower floret in the egg, shake off any excess, toss in the flour mixture, and place on the prepared pan.
Bake for 25 minutes, turning the florets over half way through.
Remove the florets from the oven and toss in the hot sauce, coating the cauliflower.
Bake another 7-8 minutes until warmed through.
Broil for 1-2 minutes if desired to make extra crispy.

BUFFALO CAULIFLOWER WINGS

Buffalo Cauliflower Wings image

This easy recipe for crispy baked buffalo cauliflower wings is a hit with both vegans and meat eaters.

Provided by Chocolate Covered Katie

Categories Appetizer Main Course Side Dish Snack

Time 45m

Number Of Ingredients 8

Ingredients

1/2 large head cauliflower, (cut into florets)
oil spray or oil
1/4 cup flour (or almond meal)
1/4 tsp garlic powder
3 tbsp milk of choice
optional 1/2 cup breadcrumbs
1/2 cup buffalo sauce or hot sauce
1-4 tsp oil or butter spread

Steps:

Preheat the oven to 425 F. Line a large baking dish with parchment. Spray florets with oil spray or toss with a little oil. Place in either a very large bowl or a large ziploc bag. Toss with the flour and garlic powder until evenly coated. If using the breadcrumbs for added crunch, finely crush them. Add the milk of choice and then the breadcrumbs to the cauliflower, and toss to coat. Arrange in one layer in the baking pan. Bake on the center rack 25 minutes. Combine the oil or melted butter spread with the buffalo sauce (because the fat helps the sauce adhere to the cauliflower). Dip cauliflower in sauce. Bake another 15 minutes. After this time, I like to broil for up to 5 minutes, watching so it does not burn. Serve with ranch dressing. If you make the recipe, don't forget to rate it below!View Nutrition Facts

Nutrition Facts : Calories 72 kcal, ServingSize 1 serving

BUFFALO CAULIFLOWER RECIPE BY TASTY

Buffalo Cauliflower Recipe by Tasty image

Cauliflower is aaaaall the rage nowadays, and there's nothing like a new trend to get you excited to fire it up in the kitchen! Maybe you love cauliflower rice, or you're often found chowing down on a cauliflower crust pizza. But we're throwing it back with the recipe that started all the #cauliflowerlove: buffalo cauliflower. They're so flavor-packed that won't even miss wing night with these around.

Provided by Pierce Abernathy

Categories Appetizers

Yield 4 servings

Number Of Ingredients 10

Ingredients

¾ cup all-purpose flour
1 teaspoon paprika
2 teaspoons garlic powder
1 teaspoon salt
½ teaspoon pepper
¾ cup milk or milk alternative
1 head cauliflower
¼ cup buffalo sauce or hot sauce
2 tablespoons coconut oil or vegetable oil
1 tablespoon honey

Steps:

Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper.
In a large bowl, add the flour, paprika, garlic powder, salt, pepper, and milk, and stir until well-combined.
Break the head of cauliflower into florets, about 1½-inches wide. Add the cauliflower florets to the batter, making sure each piece is evenly coated. Arrange the coated cauliflower on the baking sheet. Bake for 20 minutes, flipping halfway.
Meanwhile, in a small bowl, combine the buffalo sauce, coconut oil, and honey and stir until evenly combined. Brush the buffalo sauce mixture on the cauliflower and bake for another 20 minutes.
Enjoy!

Nutrition Facts : Calories 265 calories, Carbohydrate 38 grams, Fat 9 grams, Fiber 4 grams, Protein 7 grams, Sugar 12 grams

BUFFALO CAULIFLOWER

Buffalo Cauliflower image

This is a great substitution for buffalo wings! Can be made gluten-free, vegan, or vegetarian. Make sure to coat your cookie sheet well with oil or they will stick. Husband and kids give this two thumbs up! Dip this in ranch or blue cheese for even more added flavor, but it doesn't need it.

Provided by ddmama

Categories Appetizers and Snacks Spicy

Time 55m

Yield 4

Number Of Ingredients 9

Ingredients

olive oil cooking spray
¾ cup gluten-free baking flour (such as Premium Gold® Flax and Ancient Grains All-Purpose Flour)
1 cup water
½ teaspoon garlic powder, or to taste
salt and ground black pepper to taste
2 heads cauliflower, cut into bite-size pieces
2 tablespoons butter
½ cup hot pepper sauce (such as Frank's RedHot®)
1 teaspoon honey

Steps:

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with cooking spray.
Mix flour, water, garlic powder, salt, and pepper together in a bowl using a whisk until batter is smooth and somewhat runny. Add cauliflower to batter and mix until cauliflower is coated; spread onto the baking sheet.
Bake in the preheated oven until lightly browned, 20 to 25 minutes.
Melt butter in a saucepan over medium heat. Remove saucepan from heat and stir hot pepper sauce and honey into butter until smooth. Brush hot sauce mixture over each cauliflower piece, repeating brushing until all the hot sauce mixture is used.
Bake in the oven until cauliflower is browned, about 10 minutes. Remove baking sheet from oven and allow the cauliflower to cool 10 to 15 minutes.

Nutrition Facts : Calories 218.3 calories, Carbohydrate 36.2 g, Cholesterol 15.3 mg, Fat 7.1 g, Fiber 9.9 g, Protein 8.5 g, SaturatedFat 3.7 g, Sodium 907 mg, Sugar 9.7 g

SPICY CAULIFLOWER WINGS

Spicy Cauliflower Wings image

One bite of these spicy and hot cauliflower wings, which are based on Nashville-style hot chicken, and you may never go back to traditional chicken wings ever again. The key is the Louisiana-style hot sauce made from pepper, cayenne and sharp vinegar.

Provided by Food Network Kitchen

Categories appetizer

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

1 1/2 cups whole milk
3 large eggs
4 to 6 teaspoons Louisiana-style hot sauce, plus more for serving
2 cups all-purpose flour
Kosher salt and freshly ground black pepper
1 stick unsalted butter, melted
4 teaspoons packed dark brown sugar
2 tablespoons cayenne pepper
1 tablespoon paprika
1/2 teaspoon garlic powder
Vegetable oil, for deep-frying
1 large head cauliflower, trimmed and cut into 2- to 3-inch florets
Sliced pickles, for serving
Hot honey, for serving

Steps:

Preheat the oven to 250˚ F. Set a rack on a rimmed baking sheet and place in the oven. Whisk the milk, eggs and hot sauce in a medium bowl. Stir together the flour, 1 tablespoon salt and 2 teaspoons black pepper in another medium bowl. In a separate medium heatproof bowl, stir together the melted butter, brown sugar, cayenne, paprika, garlic powder and 1 teaspoon each salt and pepper.
Fill a medium saucepan halfway with vegetable oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350˚ F. Working in batches of about 8 florets at a time, toss the cauliflower in the flour mixture, then dip in the milk mixture, then dredge again in the flour mixture, allowing the excess to fall off between each step. Fry until deep golden brown, carefully turning as needed, 6 to 8 minutes. Remove the cauliflower with a spider or a slotted spoon and transfer to the baking sheet in the oven; keep warm while you fry the remaining cauliflower.
When all the cauliflower is fried, carefully ladle about 1 cup of the frying oil into the melted butter mixture and stir. (It will sizzle slightly.) Working in batches, add the fried cauliflower to the hot spiced oil, then remove with a slotted spoon and transfer to a platter. Spoon 2 to 3 more tablespoons of the spiced oil over all the florets. Serve with pickles, hot honey and more hot sauce.