These seriously delicious baked buffalo cauliflower wings are a fun way to eat your veggies! Easily vegan and/or gluten free, these veggie-loaded bites are going to be a hit with any crowd!
– Preheat oven to 425℉. Line a baking sheet with parchment paper or grease really well with oil. (If your cauliflower is very large, you may need to use a second sheet pan.) – Cut your cauliflower into quarters. Cut the core away then break up the cauliflower into medium-sized florets. You may need to cut some of the larger florets, so all the pieces are about the same size.
– In a large bowl, whisk flour, cornstarch, salt, garlic powder, and paprika. Stir in the water. It should be the consistency of very thin pancake batter.
– Add 4 to 5 florets into the batter at a time and toss to coat. I find using tongs works best, but you can also use a fork or your hands. Transfer the dipped cauliflower to your prepared baking sheet, allowing some of the excess batter to dip back into the bowl first. Make sure to leave plenty of space between the cauliflower so they can brown. Continue with the remaining cauliflower, using a second sheet pan if you run out of room on the first.
– Bake until golden brown and crispy, 20 to 25 minutes. Mix the hot sauce and butter or oil together in a bowl. Drizzle the hot sauce over the cooked cauliflower or toss the cauliflower into the sauce to coat fully. Serve warm with dressing or dip of your choice.