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Vegan Cauliflower Buffalo Wings with Ranch Dip Recipe

Crispy baked cauliflower florets tossed in tangy buffalo sauce, served with a creamy vegan ranch dip.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 large head cauliflower cut into bite-sized florets
  • 1 cup flour all-purpose or gluten-free
  • 1 cup unsweetened plant milk
  • 1 cup breadcrumbs
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • ½ cup hot sauce like Frank’s RedHot
  • 2 tbsp vegan butter melted
For Ranch Dip:
  • ½ cup vegan mayo
  • ¼ cup unsweetened plant yogurt
  • 1 tbsp lemon juice
  • 1 tsp dried dill
  • 1 tsp garlic powder
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 425°F (220°C) and line baking sheet with parchment paper.
  2. In a bowl, whisk flour, plant milk, garlic powder, smoked paprika, salt, and pepper.
  3. Dip cauliflower florets into batter, then coat with breadcrumbs.
  4. Arrange on baking sheet; bake for 20 minutes until crispy.
  5. Mix hot sauce and melted vegan butter; toss baked florets in sauce.
  6. Return coated florets to oven for 5 more minutes.
  7. Whisk ranch dip ingredients in a small bowl; serve with hot wings.

Notes

Nutritional Information (per serving)

  • Calories: 280 kcal
  • Total Fat: 12 g
  • Saturated Fat: 2 g
  • Carbohydrates: 35 g
  • Fiber: 6 g
  • Protein: 7 g

Vitamins & Minerals (per serving)

  • Vitamin C: 70% DV
  • Vitamin A: 8% DV
  • Calcium: 10% DV
  • Iron: 12% DV
  • Vitamin K: 15% DV

Extra Tips

  • Use gluten-free flour and breadcrumbs for a GF version.
  • Add celery sticks for that classic wing vibe.
  • Double the ranch dip; it disappears fast.
  • Bake on convection mode for extra crispiness.
  • Serve with a cold drink and a side of sass.
Vegan buffalo wings never looked or tasted so spicy, crispy, and satisfying. Who knew cauliflower could party this hard?