Vegetarian Recipes

Buffalo Cauliflower Wings

Cauliflower is one of my go-to veggies when recreating something traditionally greasy and overly processed. It’s hardy, doesn’t get completely mushy when cooked for a long time, and takes on whatever flavors you give it, making it the perfect base for these Buffalo Cauliflower Wings! I bake tender cauliflower florets until the edges crisp and toss them in a tangy buffalo sauce for a healthier twist on the classic game day snack. They’re SO easy to make and are seriously delicious in their own right. My family goes absolutely crazy for this buffalo cauliflower wings recipe, and I hope yours will, too!

Let’s talk about meat substitutes for a minute: if I can’t pronounce the ingredients, it’s rare that I’ll indulge or feed it to my family. (Of course, I have my guilty vegan pleasures, but I try to keep it clean!) We all know cauliflower doesn’t taste like chicken. I get that, but cauliflower is full of nutrients and minerals our bodies need, it’s cheap, and it’s filling! In the spirit of keeping things lighter and healthier, I opted to skip breading and frying my buffalo cauliflower wings—so this recipe is gluten-free, too!

What Are Cauliflower Wings?

These buffalo cauliflower wings are my healthier, vegetarian take on buffalo chicken wings. Instead of using chicken, I use cauliflower florets as the ‘wings,’ which are seasoned with simple spices, including garlic powder, onion powder, and cayenne pepper. I bake them until crispy and golden and toss them in a homemade buffalo sauce made with Frank’s RedHot sauce and melted butter. It’s that easy!

Here’s what you’ll need to make these oven-baked buffalo cauliflower wings:

Cauliflower: This cheap veggie is endlessly versatile. I use two whole heads of cauliflower, which are cut into large florets (to make the ‘wings’). Go for cauliflower that’s firm and has tightly packed florets. Avoid any with brown spots or discoloration.
Olive Oil: I mix this with the seasonings to coat the cauliflower before baking. It helps the dried seasonings to stick and the cauliflower to crisp up.
Seasonings: A simple mix of garlic powder, onion powder, paprika, cayenne pepper, and salt adds tons of flavor to these cauliflower buffalo wings.
Buffalo Sauce: I make a simple, homemade buffalo sauce using Frank’s RedHot Sauce (the original version) and melted salted butter. I don’t add anything else to this because the seasonings on the cauliflower already provide plenty of extra flavor! Feel free to use your favorite hot sauce or vegan butter to make this recipe vegan and dairy-free.

Recipe Tips & Suggestions

Separate your cauliflower into large, evenly sized florets. This will help them cook at the same rate in the oven and give you a substantial ‘wing’ to bite into!
Line your baking sheet. I always line my baking sheet with parchment paper to avoid any sticking. This makes clean-up easier, too!
Space the florets out. If your cauliflower is piled up on each other, they’ll steam rather than roast. And don’t forget to flip them halfway through baking for even crisping.
Try using your air fryer. I always make this recipe in the oven because a baking sheet can hold more florets than an air fryer basket. However, our roasted cauliflower recipe includes directions for cooking cauliflower in an air fryer, so feel free to try that method before adding the buffalo sauce. You’ll likely have to work in batches with an air fryer but could be a good option if you’re making a smaller portion.

Depending on where you shop, the regular 12 fl oz. bottles of Frank’s RedHot sauce often work out cheaper (per fluid ounce) compared to the smaller 5 fl oz. bottles. Going for the bigger bottle could save you some pennies in the long run, especially if you’re planning to make these cauliflower Buffalo wings often (which I highly recommend!). You could also use the leftover sauce in our mac and cheese or spicy Chex mix recipes…which, coincidentally, are both great options to serve with these buffalo cauliflower wings. 😉

How to Serve Buffalo Cauliflower Wings

I usually treat these cauliflower wings just like traditional chicken wings and serve them with celery sticks, carrot sticks, and a bowl of creamy ranch or blue cheese dressing. They’re perfect for game day, movie nights, or any time I’m craving something spicy and indulgent! I also like them as a side dish with black bean burgers and French fries as a vegetarian twist on classic bar food. Or, sometimes, I just mix them into a big pasta salad and call it a day!

Prep Ahead & Leftovers

This recipe can easily be prepped ahead of time, which is perfect if you plan to serve it for a party or event. Separate the cauliflower florets and store them in an airtight container in the fridge for about 3-4 days (depending on the freshness of your cauliflower). You can also make the buffalo sauce and store it in the fridge for about a week.

As for leftovers, this recipe for buffalo cauliflower wings is best served fresh because cauliflower can soften as it cools. I’d store any leftovers in the fridge for up to 2-3 days and reheat them in the oven.

Side view of buffalo cauliflower wings on a plate, with one being dipped into ranch dressing by a fork.

Buffalo Cauliflower Wings Recipe

This Buffalo Cauliflower Wings recipe is what vegetarian dreams are made of! Tangy, flavorful, and perfect for game day, parties, or anytime!

Course Main Course, Side Dish

Cuisine American

Total Cost ($7.62 recipe / $1.90 serving)

Prep Time 15

Cook Time 30

Total Time 45

Servings servings (about 1 cup of cauliflower each)

Calories 189kcal

Author Jess Rice

Equipment

Baking Sheet

Ingredients

2 heads of cauliflower, separated into large florets (about 2lbs) $5.94
1 tsp garlic powder $0.10
1 tsp onion powder $0.10
1 tsp paprika $0.10
⅛ tsp cayenne pepper $0.03
1 tsp salt $0.03
2 Tbsp olive oil $0.44
2 Tbsp salted butter, melted $0.28
¼ cup Frank’s RedHot sauce $0.60

Instructions

Preheat oven to 400°F and line a baking sheet with parchment. Break apart cauliflower heads into “drumstick-size” florets.
Combine garlic powder, onion powder, paprika, cayenne pepper, salt, and oil.
Toss cauliflower florets in spice and oil mixture, and transfer to lined baking sheet, spread out so they aren’t touching. (They will steam instead of bake if they are piled on top of each other.)
Bake cauliflower florets for 15 min. Meanwhile, make buffalo sauce by melting butter and adding hot sauce.
After 15 minutes in the oven, flip cauliflower using tongs. Bake another 15-20 min until golden brown with crispy edges.
Brush the cauliflower florets with homemade buffalo sauce. Serve hot with blue cheese or ranch dressing and fresh carrots and celery sticks.

See how we calculate recipe costs here.

Nutrition

how to make Buffalo Cauliflower Wings step by step photos

Overhead view of the ingredients for buffalo cauliflower wings.

Start by preheating your oven to 400°F. Line a baking sheet with parchment paper and set aside for now. Break apart 2 heads of cauliflower into “drumstick-size” florets and gather the rest of your ingredients.

Oil being poured and whisked into the seasonings for buffalo cauliflower wings in a bowl.

Add 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, ⅛ tsp cayenne pepper, and 1 tsp salt to a bowl and whisk in 2 Tbsp olive oil.

Cauliflower florets coated in a seasoning mix in a bowl.

Toss your prepared cauliflower florets in the spice and oil mixture until each piece is coated.

Buffalo cauliflower wings on a baking sheet.

Once covered in the seasoning mix, spread the cauliflower florets out onto the parchment-lined baking sheet. Make sure they’re not overlapping or touching (they’ll steam instead of bake if they are piled on top of each other.)

Melted butter being whisked into buffalo sauce in a bowl.

Bake the cauliflower in the preheated oven for 15 minutes. Meanwhile, add 2 Tbsp melted salted butter and ¼ cup Frank’s RedHot sauce to a bowl and whisk to combine.

Buffalo cauliflower wings on a baking sheet halfway through cooking.

After they’ve been in the oven for 15 minutes, flip the cauliflower florets using kitchen tongs. Bake them until each piece is golden brown with crispy edges, about 15-20 minutes more.

Buffalo cauliflower wings on a baking sheet being brushed with homemade buffalo sauce.

Brush the cauliflower with your homemade buffalo sauce. Serve hot with your favorite dipping sauces (I like ranch and blue cheese dressing!), fresh carrots, and celery sticks.

Overhead close up of buffalo cauliflower wings, carrot sticks, celery sticks, and ranch dressing.

Cauliflower Parmesan

$8.12 recipe / $2.03 serving

Cauliflower Tacos with Romesco Sauce

$10.84 recipe / $2.71 serving

Marinated Cauliflower Salad

$8.40 recipe / $1.05 serving

Southwest Cauliflower Rice

$3.00 recipe / $0.75 serving

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Vegetarian Recipes

How to Make Crispy Hash Browns

Potatoes are THE budget-friendly kitchen staple. They’re cheap and can be used in about a bazillion different ways. When I was asked for a tutorial on How to Make Crispy Hash Browns almost 9(!) years ago, I jumped on it. And all these years later, I still use this same method to get perfectly golden, crispy hash browns every time. I love making an indulgent breakfast on the weekends, and this recipe makes the perfect base for what I like to call my ultimate hash browns. Scroll to the bottom of the post to see what I topped them with to take them to the next level. 😉

Overhead view of hashbrowns in a skillet.

“Just made these with frozen hashbrowns. My husband took one bite and asked “Wow, what’s the secret to making them crispy?” I replied with “Beth.” 😂”

Erin

Easy Recipe for Crispy Hash Browns

Just like any breakfast potatoes, I’m sure everyone makes their hash browns differently. BUT, there are three things that I’ve found to be key to making really great golden brown hash browns: rinsing the starch off the potatoes, drying the potatoes well, and using an adequate amount of oil. Yes, that’s right, OIL! If you don’t use enough oil, the potatoes will dry and tend to go from white to burnt. Use enough, and you’ll get crispy yet moist potatoes with a beautiful spectrum of golden brown color.

This recipe only uses 3 simple ingredients (potatoes, oil, and seasoning salt), so each ingredient really matters! That’s why I like to keep things simple and focus on technique. And I’m happy to say this easy recipe has never failed me yet. 😁

Side view close up of crispy hashbrowns cooking in a skillet.

Crispy Hash Browns Recipe

In just a few simple steps, you can learn How to Make Crispy Hash Browns at home. Follow my tricks to make them perfectly crisp and delicious!

Course Breakfast

Cuisine American

Total Cost $1.97 recipe / $0.49 serving

Prep Time 15

Cook Time 15

Total Time 30

Servings (1 cup each)

Calories 303kcal

Author Beth Moncel

Ingredients

2 large russet potatoes (about 2 lbs.)* $1.76
4 Tbsp cooking oil, or as needed** $0.16
Seasoning salt to taste $0.05

Instructions

Peel the potatoes, if desired. Use a large-holed cheese grater or food processor to shred the potatoes. Place the potatoes in a colander and rinse well, or until the water runs clear. Let the potatoes drain.
Squeeze the potatoes of their excess water by pressing against the side of the colander or squeezing in your fist. Or, place the potatoes in a clean, lint-free dish towel, roll them up, then press to remove excess moisture.
Heat a large cast iron or non-stick skillet over medium heat***. Once hot, add a tablespoon of cooking oil. Tilt the skillet to spread the oil over the surface. Add about 1/3 of the shredded potatoes or enough to cover the surface of the skillet in a solid, yet thin layer (1/2 inch thick or so). Let the potatoes fry, without disturbing, until deeply golden brown on the bottom (3-5 minutes). Season lightly with seasoning salt.
Flip the potatoes, and drizzle with additional oil if needed. Let the potatoes cook on the second side without disturbing until golden brown and crispy again. Season lightly on the second side.
If needed, flip and cook one more time to achieve the ratio of brown to white that you like. Repeat the process until all of the potatoes are cooked. Serve hot.

See how we calculate recipe costs here.

Notes

*I use Russet potatoes because they crisp up great in the skillet due to their texture and composition. You can certainly try another type of potato, but just keep in mind waxier varieties might not crisp up the same.

**You must use an oil with a high smoke point, like canola, corn, peanut, or sunflower oil. Butter obviously gives amazing flavor, but the butter solids tend to burn, so you’ll want to use clarified butter or ghee instead. I didn’t have the patience to clarify any butter, so I just used canola oil.

***I always use my 10″ cast iron skillet because it offers non-stick protection while giving really even heat and a nice surface for crisping. While stainless steel is also great for crisping, starchy foods (like potatoes) tend to stick a lot more on stainless, so it can be tricky. If you’re not well practiced with keeping food from sticking on stainless steel, I’d suggest either cast iron or a non-stick skillet.

Nutrition

How to Make Hash Browns step-by-step photos

Clean the potatoes: Start with two russet potatoes (about 2 lbs). You can either scrub them clean and leave the skin on or peel them. Gather the other ingredients.

Shred the potatoes: Use a large-holed cheese grater or a food processor to shred the potatoes. I found that the potatoes shredded fairly easily with the cheese grater, so it wasn’t worth cleaning out the food processor.

Rinse the shredded potatoes: Place the shredded potatoes in a colander and rinse them really, really, really well. The water running from the colander should be clear. Then, let them drain.

Dry the shredded potatoes: Making sure the potatoes are as dry as possible is my secret to keeping them crispy. If they have too much water on them, that water will turn to steam while they cook, which basically steams the potatoes and makes them soft. So, you can either let them drain a long time in the colander, squeeze them dry with your hands, or roll them up in a clean, lint-free towel and press them dry. I chose the towel method.

A hand holding a pot of tony chachere creole seasoning.

Make the hash browns: Heat a large cast iron or non-stick skillet over medium heat. Once it’s hot, add about a tablespoon of oil. Spread the oil over the surface of the skillet, then add about 1/3 of the shredded potatoes or enough to cover the bottom of the skillet in a solid but thin layer (only about 1/2 inch thick). You’re shooting for maximum surface contact here, so if they’re packed in there too thick, some won’t touch the skillet…and they’ll generate steam again and make everything mushy.

While the potatoes are cooking, sprinkle on a little seasoning salt. This is the kind I use, but you can use whatever brand you like. I love the little bit of extra flavor and kick that seasoning salt adds to the crispy hash browns compared to just plain salt and pepper.

Hashbrowns cooking in a cast iron skillet.

Now, the key here is to not touch them long enough for them to get really nice and brown and crispy. If you mess around with them, stirring or flipping too often, they won’t form a nice crust, and the long strands will kind of break down. So, LEAVE THEM BE. 😊 Then, once they’re very golden, flip them. You might need to drizzle on a little more oil at this point to help the second side crisp up.

Then, LET THE SECOND SIDE BE until it’s also golden and crispy. Now, depending on how many potatoes you have in the skillet, you may want to flip and cook one last time to get most of the potatoes crispy, but that’s up to you. Some people like a 50/50 ratio of crispy to soft, some people like almost all crispy. Repeat the process a couple more times or until you’ve cooked all the potatoes.

Overhead view of homemade hash browns on a plate, topped with a fried egg, sour cream, avocado, diced tomato, and sliced jalapeño,

These crispy hash browns are great on their own and all, but why not make them ULTIMATE by adding lots of yummy toppings? I did a fried egg, some avocado slices, diced tomato, sliced jalapeño, green onion, and a dollop of sour cream. Waffle House ain’t got nuthin’ on my hash browns.

Serving Suggestions

On those days when I don’t want to add any toppings, I like to serve these homemade hash browns with something equally delicious to make it a complete breakfast! I love piling them up alongside candied bacon for the perfect sweet-and-savory combo. Air fryer hard-boiled eggs are also great because they’re hands-off and cook themselves while I tend to the potatoes! But if I’m feeding a crowd, I’d go for something like a frittata or sheet pan pancakes since they’re both easy to make and can serve a lot of people at once.

Storage & Reheating

Let your leftovers cool and store them in an airtight container in the fridge for up to 3 days. Reheat them in a skillet with a little oil or in the air fryer to crisp them back up again!