Buffalo cauliflower “wings”

These trendy cauliflower buffalo wings are crispy with a sticky coating. It’s sure to get any party started and have guests asking for more!

Under 45 minutes

Serves 4-6


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


  • 2 cups (500ml) flour
  • ½ cup (125ml) panko breadcrumbs (regular breadcrumbs work too)
  • ½ punnet (10g) parsley, chopped
  • 2 tsp (10ml) chilli flakes
  • 1 tsp (5ml) smoked or regular paprika
  • Salt and milled pepper
  • 2 heads (300g each) cauliflower, broken into florets 
  • 1 bottle (500ml) buttermilk
  • Glug olive oil



  • ½ cup (125ml) hot sauce or chilli sauce
  • ½ cup (125ml) butter
  • 2 Tbsp (30ml) sugar
  • 2 Tbsp (30ml) Worcestershire sauce
  • Salt
  • 2 tsp (10ml) smoked paprika 


For serving:

  • Creamy dipping sauce (we used herby cream cheese)
  • Chopped spring onion, chilli and coriander, for sprinkling
  • Lime wedges and snacking cucumbers or pickled cucumbers for your platter



  1. Preheat oven to 220°C and line a baking tray with baking paper, placing a wire rack on top.
  2. Combine flour, breadcrumbs, parsely, chilli flakes, paprika and seasoning.
  3. Dip florets in buttermilk, then toss in flour mixture and place on prepared tray. 
  4. Drizzle with olive oil.
  5. Bake for 20 minutes, turn over and bake for another 10 minutes or until golden and tender.
  6. Combine sauce ingredients in a saucepan and simmer for about 4 minutes. (Keep warm until cauliflower is ready). 
  7. Toss cauliflower through sauce. 
  8. Place cauliflower on a platter and sprinkle with spring onion, chilli and coriander.
  9. Serve with a creamy dipping sauce, snacking cucumbers and lime wedges on the side. 


Cook’s note: These little bites are very spicy. If you prefer, you can use a milder chilli sauce or swap half the amount of chilli sauce for BBQ sauce.


Browse more vegetarian recipes here


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Quick Korean kimchi

This fermented side has caught on in the rest of the world for its taste and health benefits.

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.