Buffalo Cauliflower

Something I always shoot for but struggle with is meatless meals. I have had stretches of pescatarianism, vegetarianism, even veganism. Somehow it just will not stick for more than a few months. I think I am too obsessed with variety.

Plus since I was the pickiest eater as a kid vegetables do not provide the same comfort and hominess to me that a chicken parmesan does.

But then one day at a family dinner at one of my favorite Chicago restaurants, L. Woods, we noticed buffalo cauliflower wings as a special appetizer option. We ordered them, but to be honest I did not exactly feel thrilled at the time. How good could some cauliflower be?

I was so wrong. The cauliflower was battered to give it a nice crispness that did not make me miss the chicken one bit. And put buffalo sauce on anything and I am there. I had to make buffalo cauliflower a staple at home. It took me a couple of tries, but I think I finally found a result that will not make you miss the meat.

Cut the cauliflower into florets for “wings” that make a great appetizer, or cut it into planks for a vegetarian dinner sandwich.


  • 1 cup flour
  • 1 cup milk
  • 1 cauliflower head either cut into florets or planks
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 1/4 teaspoon cayenne
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup buffalo sauce (I use Frank’s brand)
  • 3 tbsp melted butter
  • 1 1/2 tbsp sugar

Preheat the oven to 450. Mix together the flour, milk, garlic powder, paprika, cayenne, salt, and pepper in a large bowl until a homogenous batter forms. Dunk the cauliflower and coat it evenly. Place the battered cauliflower on a parchment lined baking sheet and cook for 20 minutes, flipping halfway through.

Mix together the buffalo sauce, butter, and sugar. When the cauliflower is finished take it out of the oven and coat it with the buffalo sauce mixture. Put it back in the ovenand cook for another 20 minutes.

For wing appetizers serve with celery, carrots, and blue cheese/ranch (I am team ranch.) For a sandwich serve on a toasted bun with your dressing of choice and option of lettuce, tomato, and onion.

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