Big Game Buffalo Cauliflower

The first time I brought these to a Super Bowl party, my football-obsessed uncle didn't even realize he wasn't eating actual chicken wings until halfway through the third quarter. That's when someone pointed at the empty serving platter and asked where the cauliflower went. Now they're the most requested app I make, and honestly, I prefer them to the real thing.

Last winter my neighbor smelled these baking through our shared wall and knocked on my door with an empty Tupperware container, pretending she needed to borrow sugar but really just wanted to know what I was making. Now we have a standing date to make a double batch together before every big game.

Ingredients

• Cauliflower: One large head gives you about four cups of florets, and fresh beats frozen here every time for maintaining that crispy texture
• Flour and water: The magic batter foundation, though you can swap in a gluten free blend if needed without sacrificing much
• Garlic and onion powder: These build the savory base that keeps the cauliflower from tasting bland under all that sauce
• Smoked paprika: Adds this subtle smoky depth that makes people think you grilled these somehow
• Salt and black pepper: Don't skip these since the cauliflower itself needs that seasoning foundation
• Hot sauce: Franks RedHot is the classic choice but whatever your favorite wing sauce brand works perfectly here
• Butter: Unsalted lets you control the seasoning, and melting it beforehand helps it blend smoothly into the sauce
• Honey or maple syrup: Just enough to take that sharp vinegar edge off and create that restaurant style balance
• Fresh parsley: Totally optional but adds this pretty green contrast that makes the platter look restaurant worthy
• Celery and carrot sticks: The classic cool down crew that everyone reaches for between spicy bites
• Ranch or blue cheese dressing: Pick your camp and stick to it, nobody will judge either choice

Instructions

Get your oven ready:

Preheat to 425 degrees and line a baking sheet with parchment paper, which prevents sticking and makes cleanup infinitely easier

Whisk up your batter:

Combine flour, water, garlic powder, onion powder, smoked paprika, salt, and pepper until completely smooth with no lumps remaining

Coat the cauliflower:

Add florets to the batter and toss gently until every piece is evenly covered, but don't let them soak too long or they'll get soggy

Arrange for baking:

Spread cauliflower in a single layer, shaking off any excess batter so they crisp rather than steam

First bake:

Bake for 20 minutes, flipping halfway through, until you see light golden edges starting to form

Make the sauce:

Whisk together hot sauce, melted butter, and honey if using until completely combined

Sauce them up:

Toss the baked cauliflower gently in the sauce, being careful not to break apart the crispy coating you just built

Final crisp:

Return to the oven for 15 more minutes until deep golden and the sauce has caramelized slightly

Serve immediately:

Transfer to a platter, sprinkle with parsley, and watch them vanish alongside your cooling veggie sticks and dressing

Save

My youngest daughter now requests these for her birthday dinner every year instead of cake, and when her friends sleep over they insist on making them together at midnight. Something about getting your fingers messy with sauce and eating with your hands just makes everything feel more fun and less like cooking.

Making Them Extra Crispy

After the final bake, I sometimes pop them under the broiler for just two to three minutes, watching like a hawk so they don't burn. That extra hit of high heat creates this almost fried exterior that fooled my meat loving brother for an entire evening.

Adjusting The Heat Level

Start with less hot sauce if you're serving spice wary folks, or add a splash more vinegar if you like it tangier than spicy. I've learned to make a separate mild batch for the kids and let everyone else pour on extra sauce at the table.

Perfect Party Timing

You can prep everything up to the first bake, then just finish with the sauce and final baking when guests arrive. The house smells incredible, and you're not stuck in the kitchen missing all the pregame chatter.

• Keep ranch and blue cheese both on hand because people will argue about which is superior
• Double the recipe if you're feeding more than four people because there will not be leftovers
• Have napkins ready at every plate because these are gloriously messy in the best way

Save

Whether it's game day or just Tuesday night, these wings have this way of making ordinary moments feel like a celebration. That first crunch followed by the slow burn of heat, it's pure happiness on a plate.

Recipe FAQs

→ How do I get the cauliflower crispy?

Coat the florets evenly in the batter, bake at high heat, and consider broiling for 2-3 minutes at the end for extra crispiness.

→ Can I make this dish gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend to accommodate gluten sensitivities.

→ What variation can I use to reduce spiciness?

Adjust the amount of hot sauce or select a milder hot sauce to tailor the heat level to your preference.

→ Is there a dairy-free option for the sauce?

Use vegan butter instead of unsalted butter and select a dairy-free dressing to keep it dairy-free.

→ What sides complement this dish well?

Serve with fresh celery sticks, carrot sticks, and a creamy dressing like ranch or blue cheese for contrast.

→ Can I prepare this ahead of time?

It's best served fresh for optimal crispiness, but baked florets can be reheated in the oven before tossing with sauce.