These Buffalo Cauliflower Wings are crispy, highly snackable, and all-around irresistible—especially when they’re bathed in spicy sauce and paired with creamy blue cheese dip!

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Cauliflower + Buffalo Sauce = True Love.

Cauliflower is a bit of a wallflower—the shy girl who sits in the back of your math class, silently acing her every exam. Buffalo sauce is more akin to the starting quarterback—universally popular, essential to any football game, and hot-hot-HOT. Yet, the two—gentle cauliflower and spicy Buffalo—are a match made in high school romantic comedy heaven.
But what’s a romantic comedy without a trusty BFF for our protagonist? In this case, a blend of Greek yogurt, rich avocado, and salty blue cheese makes a delectable dip for these crispy cauliflower wings. I love how much thicker the avocado dip is than typical blue cheese dressing!
Key Ingredients
You’ll find the full list of ingredients in the blog post below, but here are some notes to keep in mind.
- Flour. I use a blend of white whole wheat flour and all-purpose flour, but you can use entirely all-purpose if you prefer.
- Cauliflower. You can buy a bag of cauliflower florets for a shortcut.
- Buffalo Wing Sauce. I use Frank’s, which is the OG. It’s also my go-to for Buffalo Chicken Stuffed Peppers.
- Unsalted Butter. Butter is the unexpected-but-very-necessary ingredient in Buffalo cauliflower wings. It makes the sauce velvety and cuts the heat and acid just a bit.
- Blue Cheese Avocado Dip. Or your favorite dipping sauce!
5 Star Review
“So delicious! I made them twice in two days.”
— Britney —
How to Make Buffalo Cauliflower Wings




Mix Up the Batter. To mimic the crispiness of deep-fried restaurant Buffalo cauliflower wings, I toss the cauliflower florets in a quick batter, then roast them at a high temperature. (Pro-tip: You can use this batter to make baked onion rings too.)
Coat the Cauli. Dump it into the bowl with the batter and stir until it’s evenly coated.
Bake. Arrange the cauliflower on a baking sheet, being sure not to crowd them. (If you crowd them, they won’t crisp up!) Cook the cauliflower in a 450 degree F oven until it’s lightly browned.
Make the Sauce. Heat the butter and Buffalo sauce on the stovetop until the butter melts.
Sauce the Wings. Toss the cauliflower wings in the sauce, then bake for another 5 minutes.
Make the Dip. Mash the avocados, then stir in the remaining ingredients. The blue cheese avocado dip is easily customizable to your preferred level of blue cheese, so add as much or as little as you like. Serve with the wings and ENJOY!

More Pairing Ideas for Buffalo Cauliflower Wings
- Ranch. If blue cheese isn’t your style, go with all-American ranch. Bottled dressing is just fine, but I like this Greek Yogurt Ranch Dip because it’s thicker.
- Feta Dip. For another cheesy option, try this Feta Dip.
- Edamame Hummus. I wouldn’t serve cauliflower wings with just any old hummus, but the flavor of this Edamame Hummus would pair well here.
- Aioli. AKA fancy mayo.
Buffalo Cauliflower Wings
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Ingredients
For the Cauliflower Buffalo Wings:
- ½ cup white whole wheat flour or swap additional all purpose flour
- ½ cup all purpose flour
- 2 teaspoons garlic powder
- 7 cups cauliflower florets about 24 ounces
- ¾ cup Buffalo wing sauce I used Frank’s
- 1 tablespoon unsalted butter
For the Wing Dip:
- 1 medium ripe Hass avocado, pitted and diced
- ½ cup non-fat plain Greek yogurt
- 1 clove minced garlic
- 2 teaspoons fresh lemon juice
- ¼ teaspoon ground black pepper
- 2-4 tablespoons crumbled blue cheese, to taste
Instructions
- Preheat the oven to 450 degrees F. Line a large baking sheet with foil, then coat with non-stick spray.
- In a large bowl, stir together the white whole wheat flour, all purpose flour, and garlic powder. Pour in 1 cup of water, then stir until smooth. Add the cauliflower to the bowl, then toss to coat.
- Spread the cauliflower in a single layer on the prepared baking sheet, shaking off any excess batter. Spread the cauliflower out so that the florets do not touch. Bake until lightly browned, 18-20 minutes.
- Meanwhile, in a small saucepan, combine the Buffalo sauce and butter over medium low heat. Stir until the butter melts, then set aside.
- Once the cauliflower has finished baking, remove it from the oven and pour the buffalo sauce over the top, using the entire saucepan. Toss to coat, using a spatula if the cauliflower is too hot so that you don’t burn your fingers. Return the cauliflower to the oven, then bake for 5 additional minutes, watching carefully so that the sauce does not brown too much on the outside. Serve hot with the Blue Cheese Avocado Dip.
- For the Blue Cheese Avocado Dip: mash the avocados in a medium bowl with the Greek yogurt, garlic, lemon juice, and pepper. Add 2 tablespoons blue cheese and stir to incorporate, the taste, adding extra blue cheese as desired. Cover and refrigerate until ready to serve.
Notes
- TO MAKE AHEAD: The dip can be prepared 1 day in advance. Refrigerate in a bowl or airtight container with plastic wrap pressed over the top.
- TO STORE: The cauliflower texture is best the day it is made, but the flavor will still be tasty leftover. Store cauliflower in an airtight storage container in the refrigerator for up to 2 days.
Nutrition
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Had this for dinner! ! Think I like it more than the chicken version!
Awesome!! Made this for superbowl snacks together with homemade jalapeno poppers. BAM! Sooooo delicious! Thank you for the recipe! <3
I’m so happy to hear you liked the recipe Elin! Thanks so much for taking time to leave your review. It’s much appreciated!!
Hi Erin!! Love this recipe and so excited to make it. How many heads of cauliflower for one recipe? Thank you!
Hi! It really depends on the size of the cauliflower head. I would say two medium or one large should be enough. I hope you love the recipe!
So delicious! I made them twice in two days. On day two, I opted to add taco shells, lettuce, red cabbage, and use the dipping sauce to top them off. AMAZING
That sounds delicious, Britney! Thanks so much for giving the recipe a try and leaving this wonderful review.
sorry just saw this now will be making this soon with few subs perfect for my office snacks will dm you if i make this and let you know how it goes Thanks Ramya
I hope you enjoy the recipe if you try it, Ramya!
Hi Erin! This looks delish and I can’t wait to try it! Can I sub almond flour for the whole wheat and white flour to make them keto? Thanks!
Hi Shana! Since almond flour and regular flour have very different properties, I actually wouldn’t recommend swapping the two here. I know that’s not the answer you were hoping for, but I want to make sure these turn out perfectly for you!
Interested in making this recipe but it has to be low fat and low a lot. Do you have the nutritional information to determine how much I need to substitute
Hi Ann! Nutritional information is something I started adding to recipes in January 2016. Unfortunately, it’s a time-consuming process, so I’m unable to go back to all my past recipes to add it. The good news is that you can calculate the calories for free at MyFitnessPal (there are other similar sites too). I hope that can be a helpful resource for you!
Oh my gosh! These were AMAZING! I LOVE wings but hate all the mess! These are great and I even tossed some in BBQ sauce for my daughter who does not like buffalo sauce. She told me she likes them better than wings! Thanks for the great recipe!
Yay! Thank you Karen!
I was pleasantly surprised at how good these were. We have made this twice now and it is amazing!! My non-vegan husband doesn’t miss the chicken at all, we like ours extra saucy so we make a bit of extra sauce and dip in homemade ranch… so good!!
So glad to hear you enjoyed them, Maggie! Thank you!
“wings” were very tasty. They didn’t crisp up as much as I thought they would. Maybe not enough batter? I only had half the amount of cauliflower so I had to work out the measurements for the batter. I will def try again.C
Glad you enjoyed them Christine!
Thanks for the feedback, Christine!