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Buffalo Cauliflower Wings

Another absolute winner for the vegetarian crowd, or if you happen to want to squeeze a couple of vegetables into your super bowl spread! These pack in all of the spicy, crunchy goodness of chicken wings, and are even better dunked into my quick garlic aioli.
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Believe it or not, as a little kid, I was a VERY picky eater! Vegetables had no place in my diet according to little Eitan. Luckily, I outgrew that distaste for vegetables a long time ago, and my favorite has always been cauliflower. It’s incredibly versatile, has so many ways it can be prepared and comes in handy as a great meat substitute in many cases. I love using them in tacos in place of meat or fish and LOVE using them in place of chicken for chicken wings.
These Buffalo Cauliflower Bites are a recipe where the vegetable really shines. It has the crunchiness and fattiness of a breaded chicken wing, the zing of flavor from the buffalo sauce, and the meaty texture of the perfectly cooked inside. It’s seriously one of my all-time favorite fried snacks, and I’m pretty sure after just one bite, it will be yours too!

Buffalo Cauliflower Wings

Calories 950.21 kcal


For the Buffalo Cauliflower Bites:

  • Vegetable oil for frying
  • 1 cup milk any kind will work
  • 1 cup all-purpose flour
  • 3/4 cup panko breadcrumbs
  • 3/4 cup plain breadcrumbs
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt plus more to taste
  • 1 head cauliflower cut into 1-inch florets
  • 1 cup buffalo sauce
  • 1 teaspoon honey

For the Garlic Aioli:

  • 1 tablespoon olive oil
  • 6 cloves garlic peeled and roughly chopped
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • Kosher salt to taste
  • Freshly ground pepper to taste


For the Buffalo Cauliflower Bites:

  • Preheat the vegetable oil in a wide pot to 350 degrees Farenhight.
  • Place the milk, flour, and breadcrumbs each into separate small bowls. Season the flour with the freshly ground black pepper and kosher salt.
  • Dredge each cauliflower floret in the milk, then flour mixture, then back in the milk again and finally in breadcrumb mixture. Once coated, place each onto a baking sheet.
  • Working in batches to avoid overcrowding the pot, add breaded florets to oil. Fry until florets are browned and crisp, about 6 minutes. Remove from the oil then drain in a single layer on paper towels.
  • In a large bowl, mix the buffalo sauce and honey until combined. Add the fried cauliflower into the bowl and toss to coat each floret in the sauce. Once coated, spoon onto a serving dish and serve immediately with garlic aioli.

For the Garlic Aioli:

  • In a small pan, fry the garlic in the olive oil until golden brown. Blend the garlic, mayonnaise, lemon juice, salt, and pepper in a small blender, until fully combined. Pour into a small bowl and set aside until serving.


Calories: 950.21kcalCarbohydrates: 60.06gProtein: 11.96gFat: 75.04gSaturated Fat: 8.36gTrans Fat: 0.35gCholesterol: 17.36mgSodium: 807.53mgFiber: 5.29gSugar: 8.95gVitamin A: 28.46IUVitamin C: 67.69mgCalcium: 177.08mgIron: 3.39mg
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