Buffalo Cauliflower Wings With Ranch Dip

Buffalo Cauliflower Wings With Ranch Dip

Recipe Info

  • Recipe Cuisine: Vegan
  • Recipe Category: Small Plates
  • Tagged: Dairy Free, Gluten Free Option, Soy Free, Vegan
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Recipe Yield: Makes 4 Servings, with Extra Sauce


  • Olive oil spray


  • 1 1/4 cup unsweetened non-dairy milk (nut-free if necessary)
  • 1 cup chickpea flour
  • 2 tbsp. cornmeal (gluten-free if necessary)
  • 1 tsp. garlic powder
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. Salt
  • 1 large or 2 small heads cauliflower (2 lb.), broken into florets
  • 1 cup hot sauce
  • 2 tbsp. apple cider vinegar
  • 3 tbsp. melted vegan butter

Ranch Dip

  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 vegan Greek yogurt
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 2 tbsp. fresh dill finely chopped
  • 2 tbsp. apple cider vinegar


  1. Preheat the oven to 450°F. Lightly spray a 9 × 13-inch baking dish with olive oil.

To make the cauliflower:

  1. In a large mixing bowl, combine the milk, chickpea flour, cornmeal, garlic powder, and paprika. Place one cauliflower floret at a time in the prepared baking dish and dredge in the mixture. Bake for 20 minutes in the oven
  2. In a cup or small bowl, combine the hot sauce, apple cider vinegar, and melted butter while the cauliflower bakes.
  3. Remove the cauliflower from the oven and loosen any florets that have stuck to the baking dish with a spatula. Pour the hot sauce mixture over the cauliflower, toss to coat, and bake for an additional 7 to 8 minutes, or until the hot sauce has thickened and caramelized.

Make the dip while the cauliflower is baking for the second time:

  1. In a medium mixing bowl, combine the yogurt, garlic powder, onion powder, salt, pepper, dill, and apple cider vinegar. Taste and season with pepper as needed.
  2. Serve the cauliflower with the dip right away. Refrigerate leftovers in airtight containers for 2 to 3 days.

Tips for cutting cauliflower

It’s best to break the florets apart than to cut, it’s less messy. For florets that are rather large, flip the floret upside down and cut halfway down the stem. They will then snap in half easily.

Recipe Nutrition Info

  • Calories: 228
  • Fat: 10.7
  • Carbs: 10.6
  • Protein: 9.6
  • Sugar: 8.9