I love chicken wings but last year I decided on Super Bowl Sunday that what the world really needed was cauliflower hot wings. So, while all of my barbecue buddies were posting their wing recipes on Instagram, I decided to fill my feed with a step-by-step process of making these yummy Buffalo Cauliflower Hot Wings instead, and they were a total hit! If you’re trying to eat more vegetables, promise me you’ll try this once.
Key Ingredients
- Cauliflower: aim for a large cauliflower, about 2 1/2 pounds/1.2 kg.
- Unsalted butter or vegan butter: this appetizer is a great vegan game day snack (apart from the Granch dip) if you opt for vegan butter.
- Hot sauce: pick your favorite hot sauce, such as Frank’s RedHot Original Sauce
- Granch dip: The name Granch is short for “Greek ranch.” It’s got tons of fresh herbs, garlic, lemon, and Greek yogurt.
Why this recipe rocks
- Roasted at a high heat of 425, the cauliflower gets slightly blistered and full of flavor.
- It’s a total crowd-pleaser for all diets! Whether your gluten-free, dairy-free, or vegan, these cauliflower hot wings are a total hit!
- Served with my take-on ranch dip, this dip is loaded with all of the fresh herbs and garlic we love, with a base of healthful Greek yogurt.
- The below recipe uses an oven, but you can certainly make these in an air-fryer at 400 degrees, if you’d prefer (note: they will take slightly less time this way)!
Prep ahead tips
These “wings” are delicious served with a side of homemade Granch dip. The Granch can be refrigerated in an airtight container for up to 1 week.
More game-day recipes to try
If you love cauliflower, give my Blistered Curry Cauliflower a try!
I hope you give these Buffalo Cauliflower Hot Wings a try! It is one of my favorite snack recipes from my new book Homemade Simple and I’m confident it will be a hit at any game day party!
Buffalo Cauliflower Hot Wings
Ingredients
- 1 large head cauliflower cored and cut into florets
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon fennel seeds optional
- 2 tablespoons unsalted butter or vegan butter
- 1/2 cup hot sauce such as Frank’s RedHot Original sauce
- 2 teaspoons honey or agave nectar
- Carrot and celery sticks for serving
Granch Dip ("Greek ranch")
- 1 cup Greek yogurt
- 1 1/2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 cloves garlic grated or minced
- Kosher salt and freshly ground black pepper
- 2 tablespoons assorted chopped fresh herbs such as dill, mint, parsley, tarragon, and/or basil
Instructions
- Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.
- In a large bowl, drizzle the florets with the oil, then season with the salt, pepper, and Italian seasoning, if using. Toss to coat.
- Divide the florets between the baking sheets and spread into an even layer. Roast for 15 minutes, then stir and continue roasting until very crispy on the outside, about 10 minutes longer.
- In a small saucepan, melt the butter over medium heat. Add the hot sauce and honey and whisk to combine. Bring to a simmer, then remove from the heat.
- Drizzle the sauce over the cauliflower, dividing it equally between the pans. Toss until evenly coated with the sauce. Bake for 5 more minutes.
- Meanwhile make the Granch dip. Drain any liquid from the top of the yogurt, then transfer to a small bowl. Add the olive oil, lemon juice, and garlic and stir until well combined. Fold in the herbs, then season with salt and pepper to taste.
- Serve the cauliflower with celery, carrots, and Granch Dip on the side.
