Delicious and crispy, these cauliflower buffalo wings are a healthy dinner or appetizer. Cauliflower is dipped in sourdough starter and bread crumbs, baked until crispy, and tossed in a flavorful buffalo sauce.
It makes a great appetizer while you’re waiting for dinner and needing a little something healthy to munch on.
Or, serve it as the main dish with crispy potatoes, fermented carrots, and side salad with homemade dressing.
Want to get your picky kids to eat vegetables? Cover the veggies with batter and sauce and they will gobble them up without complaint.
The sourdough batter adds a nice tang, panko bread crumbs add the crunch, and the buffalo sauce gives it a kick of flavor.
We aren’t afraid of flavor around here. Have you ever had a fermented jalapeño on sourdough pizza crust with cheese, sausage, veggies, and some date paste? Sounds like an odd combination, but the flavor is amazing.
Tips For Making Cauliflower Buffalo Wings:
- If you are new to sourdough, check out how to make a sourdough starter with this simple tutorial. Using sourdough is a beneficial option for people who have difficulty digesting non-fermented grains.
- Pairs really well with kefir ranch dressing or a caesar dipping sauce. Combine 1 tablespoon of caesar dressing with 1⁄4 cup of full-fat yogurt.
- I used a mild buffalo sauce. If you like really spicy “wings”, use the hot version!
- How much panko and buffalo sauce you’ll need varies slightly depending on the size of your cauliflower and how many wings you make.
- Not crowding these cauliflower bites is so important to allow them to get crispy. That’s why I recommend two baking sheets. Overcrowding will leave you with soggy wings.
What are buffalo cauliflower wings?
These delicious “wings” taste so close to the chicken version, it’s mind blowing. Tender cauliflower on the inside with crispy batter on the outside – you will be surprised at how similar these are to traditional wings.
Can you make these vegan?
Sure! Use a dairy-free milk alternative in place of regular milk, and make sure the buffalo sauce is also vegan.
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Why you will love these Buffalo Cauliflower Bites recipe:
- They’re a great way to get in your vegetables, especially for those picky eaters. It also utilizes extra sourdough discard. If you feed and discard your sourdough starter frequently, you may find it challenging to figure out how to use all that discard. This is an easy way to do that.
- You will be amazed by how good these are! Packed full of flavor, they hit all the spots of a typical comfort food.
- If you are someone who counts calories, they are pretty low in calories compared to chicken wings.
Tools you will need:
Measuring cup and spoons
Tongs
Knife
Cutting board
Ingredients:
Cauliflower -1 medium head
1 3⁄4 cups sourdough discard
1 tbsp olive oil
Zest of one lemon
1 tbsp lemon juice
1 tsp paprika
Salt and pepper
1 tsp garlic powder
1⁄4 cup milk
1 cup panko bread crumbs (more if necessary)
3/4 cup Buffalo sauce (more if necessary)
How To Make Cauliflower Buffalo Wings:
Preheat the oven to 450 degrees. Prepare two baking sheets with parchment paper, or grease with avocado oil.
Cut cauliflower into small florets.
In a large bowl, stir together sourdough discard, olive oil, lemon juice, lemon zest, paprika, garlic powder, salt, pepper, and milk.
Add cauliflower florets to the bowl and toss until evenly coated.
Add panko bread crumbs over the florets and gently stir to coat.
Spread cauliflower evenly over two baking sheets. Take care not to crowd the florets.
Bake for 15 minutes. Remove from the oven (leaving the oven on), and in a separate bowl, very gently stir to coat them in buffalo sauce.
Return to baking trays and bake in the oven for an additional ten minutes. Remove from the oven and allow to cool slightly before serving.
Find More Sourdough Recipes:
- Strawberry Cream Cheese Cobbler
- Easy Artisan Bread
- Sourdough Buns
- 10+ Sourdough Discard Recipes
- Chocolate Zucchini Muffins
If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram @farmhouseonboone with your delicious creation.
Buffalo Cauliflower Wings
Ingredients
- 1 medium head cauliflower
- 1 3/4 cups sourdough discard
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Zest of one lemon
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper
- 1/4 cup milk
- 1 cup panko bread crumbs, more if necessary
- 3/4 cup Buffalo sauce, more if necessary
Instructions
- Preheat the oven to 450 degrees. Prepare two baking sheets with parchment paper or grease with avocado oil.
- Cut cauliflower into small florets.
- In a large bowl, stir together sourdough discard, olive oil, lemon juice, lemon zest, seasonings, and milk.
- Add cauliflower florets to the bowl and toss until evenly coated.
- Add panko bread crumbs over the florets and gently stir to coat.
- Spread cauliflower evenly over two baking sheets- don’t overcrowd the florets.
- Bake for 15 minutes.
- Remove from the oven (leaving the oven on), and in a separate bowl, very gently stir to coat them in buffalo sauce.
- Return to baking trays and bake in the oven for an additional ten minutes.
- Remove from the oven and allow to cool slightly before serving.
Notes
- I used a mild buffalo sauce. If you like really spicy “wings,” use the hot version!
- How much panko and buffalo sauce you’ll need varies slightly depending on the size of your cauliflower and how many wings you make.
- Not crowding these cauliflower bites is so important to allow them to get crispy. That’s why I recommend two baking sheets. Overcrowding will leave you with soggy wings
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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You have so many delicious-sounding recipes! I ‘ve been printing quite a few out but you really need a recipe book or e-book to bundle them all together. Is this something that you already have available? If not, I would highly suggest you to do so! Yummy!