Crispy Cauliflower Buffalo "Wings"

Crispy Cauliflower Buffalo "Wings"

This vegetarian version of "wings" will knock your socks off! They are spicy and super tasty. The Greek yogurt dip is refreshing and is a delicious complement to the spiciness, and also cuts some of the heat.


serves 2-4


1 head cauliflower

3/4 cup flour (sub rice flour for gluten free)

3/4 cup water

1 tablespoon of your favorite hot sauce

1 teaspoon garlic powder

2 teaspoons sea salt

1 teaspoon melted butter

2/3 cup of your favorite hot sauce

1 tablespoon apple cider vinegar

3-4 celery stalks, cut into 3-inch pieces

1 cup plain Greek yogurt

1 tablespoon green onions, chopped

1 tablespoon lemon juice



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Preheat the oven to 450 degrees F.

Remove the outer leaves from cauliflower and discard. Cut the cauliflower into florets and set aside.

In a medium-size bowl, combine the flour, water, hot sauce, garlic powder and salt. Whisk together until smooth.

Toss the cauliflower florets into the batter, making sure to coat each piece completely, then place the battered cauliflower on a lightly greased, nonstick baking sheet. Bake for 15 minutes, tossing halfway through.

While the cauliflower is cooking, combine the melted butter, hot sauce and vinegar in a large bowl. When the cauliflower is done, remove it from the oven and gently toss it in the hot sauce mixture. Place the cauliflower back on the baking sheet and cook for an additional 15 minutes until it becomes crispy. Allow the cauliflower to cool for 10 minutes before serving.

To make the dip, mix together the yogurt, green onions and lemon juice.  Pour into a small dipping dish.

Serve the crispy cauliflower with celery sticks and dip.


vegetable plate

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