A meat-free alternative to our Buffalo Chicken Wings recipe, these cauliflower Buffalo “wings” can stand up to the traditional chicken wing any day. The chickpea flour batter adds a wonderful texture, while the spicy, buttery wing sauce conjures memories of meaty tailgaters. The really great thing is, unlike regular Buffalo wings, you don’t have to fry anything—a hot oven does most of the work. Serve these at your next game-day get-together next to some Texas Caviar.
What to buy: We like Frank’s RedHot Original Cayenne Pepper Sauce for all Buffalo-style chicken recipes, but keep in mind that it’s quite salty. If you use another medium-spicy brand (Crystal, for instance) you might need to add a pinch of kosher salt to the finished sauce.
Make-ahead note: If you’re not planning to serve the “wings” immediately, let the sauced cauliflower pieces cool completely. About half an hour before serving, spread them out on baking sheets and bake in a 450°F oven for 20 minutes, to heat and crisp them.
For more meatless game-day inspiration, check out our Easy Potato Skins, Texas Queso Dip, and Mozzarella and Fresh Basil Grilled Pizza.
Cinco de Mayo
Whisk until well combined, with no clumps.
Toss the cauliflower florets into this batter, ensuring that each piece is completely covered.
Arrange the coated cauliflower pieces in a single layer on the baking sheets.
Bake for 20 minutes, turning the sheet pans and swapping their positions in the oven halfway through.
Serve immediately with the bowl of blue cheese dressing. A sprinkling of chopped cilantro is optional. 
