Cauliflower has quickly become one of my favorite foods…especially when she’s playing footsie with buffalo sauce.
As a kid I always associated cauliflower with the horrid veggie platter served at parties- you know, the one that everyone picks over out of guilt, because they feel like they “should” have a bite of something for their health (but not for pleasure).
I don’t think I’ve ever seen ANYONE get giddy over these things, and honestly wonder why people continue to buy them.
Let’s get one thing clear about vegans while we are on the subject btw- just because we eat vegetables does not mean we love raw veggie platters. Personally, I despise this sad excuse of dried cut veggies with a side of ranch (that is not dairy-free mind you).
“I’M SO FULL AND SATISFIED AFTER EATING THAT VEGGIE PLATTER WITH NO RANCH SAUCE!”…said no one ever.
I’m not trying to come off as being obnoxious or rude, but I stress this only because I cannot tell you how many times I’ve been invited to a party and told upfront (very proudly I may add), “And don’t worry Randi, we have a veggie plate for you!”.
Immediately following is a suppressed nostril flair and uncontrollable eye twitch from yours truly.
Because cauliflower should not be treated as the backup singer or albino cousin of broccoli. It can and should be a star, free to be the loud mouth and centerpiece of any party.
If you cook it just right (and the key word here is COOK), cauliflower is delightful. Sure, in this recipe she is lustfully engaged with one of my favorite condiments, HOT SAUCE, but hey, the lady does not need to be clothed in sauce to seduce you.
Buffalo Cauliflower just so happens to be one of my favorite ways to recreate the beloved hot wing without relying on blocks of tofu!
And I think that’s what is so magical about cauliflower in general- she has her own unique flavor, but it is not so overpowering that you cannot change hats every now and again- she is very forgiving when it comes to cooking.
So, the next time you are craving something spicy and finger-licking-good, try making these delicious hoppin’ baked florets!! Unlike their dried counterparts, these babies are moist and tender and go FANTASTIC with a side of crunchy celery and ranch (which is the way these veggies should be served, as a partnership for the greater good).
I hope you enjoy some baked Buffalo Cauliflower at your next party and throw that veggie platter in the trash!
Allergy-Info & Substitutions
- This vegan buffalo cauliflower is 100% vegan, meaning it is meat-free, dairy-free, and egg-free. It is also naturally gluten-free, soy-free, and nut-free.
- Don’t like using vegan butter? You can use coconut oil as a substitute (keeping in mind that this may change the flavor a touch), or try nixing the butter altogether.
- Do you like your “wings” breaded? Toss cauliflower in buffalo sauce, then use the “shake and bake” method with panko breadcrumbs.
- Learn how to bake cauliflower like a pro by clicking here to see my tips the perfect florets.
- Want another spicy cauliflower recipe? Check out my spicy Jamaican cauliflower tacos by clicking here.
I hope you enjoy this amazing vegan buffalo cauliflower! Make sure to share your creation with me on Instagram by tagging me @bohemian.vegan.kitchen + using the hashtag #bohemianvegankitchen.
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Spice up your party with these KILLER vegan buffalo cauliflower wings! Easy to pull together, you only need 10 minutes to assemble- let the oven do the rest! Serve with carrot and celery sticks, plus vegan ranch dressing to cool your taste buds.
Vegan Buffalo Cauliflower
- ⅔ C hot sauce I prefer Texas Pete
- 3 tablespoon dairy-free butter my favorite is Earth Balance soy-free
- 1 large head of cauliflower cut into florets
- carrot and celery sticks + dairy-free ranch dressing on the side
- Preheat oven to 400º. In a small saucepan, melt dairy-free butter. Add the hot sauce, and stir, cooking for 1-2 minutes on medium heat. Remove.
- Toss cauliflower with hot sauce (I use a large tupperware with lid) and transfer to a baking sheet lined with parchment paper. It's okay if there's a little extra sauce- you can stir/flip your cauliflower around in it, so no biggie!
- Bake at 400º for 40-45 minutes, stirring and flipping your cauliflower halfway through. Cauliflower is ready when it is fork tender, and a little brown around the edges. Serve with carrot and celery sticks, plus dairy-free ranch.
Thank you for taking the time to invest in your health and happiness!