These marinated vegan buffalo cauliflower wings are breaded and fried to perfection, then drizzled with a spicy buffalo tahini sauce. They’re crispy, crunchy, full of flavor, and better than any restaurant! You have to try these!
Ingredients for Breaded Buffalo Cauliflower Wings
- One large head of cauliflower
- Lots of hot sauce – We like Frank’s Red Hot
- Cayenne pepper (optional)
- Flour
- Cornstarch
- Baking powder
- Salt & pepper
- Garlic Cloves
- Tahini (or vegan butter)
Why You’ll Love This Recipe – Triple the Buffalo Sauce!
Ok, here’s the deal. These cauliflower wings are hit three times with some buffalo sauce. First, the florets are marinated in Frank’s Hot Sauce for 24 hours, giving them lots of flavor. After marinading, the florets get dipped in a batter that includes even more hot sauce (and cayenne!) before frying. And finally, the crispy, breaded, fried cauliflower is drizzled with an easy buffalo tahini sauce for the final wow factor. Trust me, these are incredibly flavorful, and I’m guessing you’ll love them even more than your favorite restaurant’s version!
How To Make Crispy Vegan Buffalo Cauliflower Wings:
- Cut or divide the cauliflower into small or medium-sized florets.
- Toss cauliflower into a sealable baggie or container and add one cup of hot sauce like Frank’s Red Hot and one teaspoon of cayenne (optional). Seal and shake to coat all florets. Transfer to the fridge and allow the cauliflower to marinate for 24 hours. Remove the florets and reserve the marinade.
- To make the batter, combine ¼ cup of the reserved marinade with flour, cornstarch, baking powder, salt, pepper, cayenne, and water. Whisk until combined.
- Heat oil in a large frying pan over medium heat or in a deep-fryer at 350-365°F.
- Once the oil is ready, dredge each floret into the batter and tap lightly against the side of the bowl to remove excess batter. Carefully drop the battered cauliflower into the hot oil and fry for about 3 to 4 minutes, or until golden brown. Continue until all florets are breaded and fried.
- Remove cauliflower and transfer to a paper towel-lined plate to absorb excess oil.
- While the cauliflower is frying, make the buffalo sauce by blending the hot sauce, tahini, garlic cloves, and water until creamy.
- When ready to serve, drizzle florets with the buffalo tahini sauce and serve with sliced veggies and homemade vegan ranch!
More Recipes
Loaded Vegan Cheesy Olive Bread
Vegan Poke Nachos with Hawaiian BBQ Sauce
Vegan Spinach and Artichoke Dip with Jalapeños
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment, so make these better-than-restaurant buffalo cauliflower wings and share them with someone you love – whether they’re vegan or not!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
The Best Ever Marinated Vegan Buffalo Cauliflower Wings
Ingredients
Breaded Cauliflower
- 1 Large Head of Cauliflower
- 1 Cup Hot Sauce like Frank's Red Hot
- 2 Teaspoons Cayenne Pepper (Optional) Divided
- ½ Cup Flour
- ¼ Cup Cornstarch
- 2 Teaspoons Baking Powder
- ½ Teaspoon Each: Salt & Pepper
- 7 Tablespoons Water
- Vegetable Oil for Frying
Buffalo Tahini Sauce
- ½ Cup Hot Sauce like Frank's Red Hot
- 2 tablespoon Tahini (or Melted Vegan Butter)
- 3 tablespoon Water
- 2 Garlic Cloves Minced
Instructions
- Cut or divide the cauliflower into small or medium-sized florets.
- Toss cauliflower into a sealable baggie or container and add one cup of hot sauce (like Frank’s Red Hot) and one teaspoon of cayenne (optional). Seal and shake to coat all florets. Transfer to the fridge and allow the cauliflower to marinate for 24 hours.
- Remove the florets and reserve the marinade.
- To make the batter, combine ¼ cup of the reserved marinade with flour, cornstarch, baking powder, salt, pepper, remaining cayenne, and water. Whisk until combined.
- Heat oil in a large frying pan over medium heat or in a deep-fryer to 350-365°F.
- Once the oil is ready, dredge each floret into the batter and tap lightly against the side of the bowl to remove excess batter. Carefully drop the battered cauliflower into the hot oil and fry for about 3 to 4 minutes, or until golden brown. Continue until all florets are breaded and fried.
- Remove cauliflower and transfer to a paper towel-lined plate to absorb excess oil.
- While the cauliflower is frying, make the buffalo sauce by blending the hot sauce, tahini, garlic cloves, and water until creamy.
- When ready to serve, drizzle florets with the buffalo tahini sauce and serve with sliced veggies and homemade vegan ranch!
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