Description
These vegan buffalo cauliflower wings offer a perfect balance of spice and crunch. Crispy outside, tender inside, and loaded with tangy buffalo sauce, they satisfy cravings for both plant-based and traditional hot wings. Ready in 40 minutes with minimal cleanup.
Ingredients
4 cups cauliflower florets (400-450g)
2 large eggs
¾ cup almond flour
⅓ cup tapioca flour
1 tsp baking powder
½ tsp salt
¼ tsp black pepper
½ cup hot sauce (e.g. Frank’s RedHot)
¼ cup apple cider vinegar
1 tsp garlic powder
½ tsp cayenne pepper
¼ tsp salt
Franks RedHot or additional hot sauce
Sriracha (optional)
Garlic powder
Green onions, sliced
Sesame seeds
Paprika
Instructions
Preheat air fryer to 400°F (200°C)
In a bowl, mix almond flour, tapioca flour, baking powder, ½ tsp salt, and ¼ tsp black pepper
Cut eggs in half with a knife to create breading stations
Dip cauliflower florets in egg first, then coat thoroughly in dry mixture
Place in air fryer basket, shaking to spread out. Cook 18-20 minutes, flipping halfway
While cooking, whisk hot sauce, vinegar, garlic powder, cayenne, and ¼ tsp salt to make buffalo sauce
Remove cauliflower and double-dip in buffalo sauce (shake off excess)
Re-heat 2-3 minutes in air fryer to glaze
Toss with optional toppings and serve with vegan ranch or blue cheese
Notes
Use frozen cauliflower for extra dense texture
Adjust spice level by adding more hot sauce/cayenne
Store leftovers in air-tight container for up to 3 days
Perfect for game days or vegan BBQ parties
Nutrition
- Serving Size: 1 piece
- Calories: 274
- Sugar: 0.5g
- Sodium: 2000mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg