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Beer Battered Buffalo Cauliflower Wings

Updated: Dec 15, 2021

These beer battered buffalo cauliflower “wings” will change your life. I’m not exaggerating. I used to be the BIGGEST fried chicken fan you’d ever met. This was the hardest thing for me to part with when I gave up meat 7 years ago. I completely get my fix when I whip these bad boys up! You can bake them or fry them. Highly recommend frying!


  • large head of cauliflower,

  • 1 cup of your favorite buffalo sauce (I use Franks)

  • 1.5 tsp of garlic powder

  • 1 tsp chili powder

  • 2 tbsp of olive oil

  • 1 tbsp of flax meal

  • 3 tbsp of water

  • 3/4 cup of beer (I use IPA for the strong hoppy taste)

  • 3/4 cup whole wheat flour

  • avocado oil for frying (or you can just bake them for a *healthier* option)

How To:

  1. Preheat oven to 425 degrees and cut cauliflower into medium bite sized pieces.

  2. In a bowl, combine 1/2 cup buffalo sauce, 1 tsp garlic powder, chili powder, and olive oil.

  3. Dip each cauliflower bite in the sauce and place on a baking sheet lined with parchment paper. Bake for 10 minutes, flip bites over and bake for another 10 minutes.

  4. Combine1 tbsp flax meal and 3 tbsp of water in a small bowl and set aside for at least 10 minutes to thicken (this is your egg replacement).

  5. In a separate bowl, add 1/2 cup buffalo sauce, 1/2 tsp garlic powder, flour, beer and the flax "egg" to a bowl to make the beer batter. Should have a thick consistency.

  6. Dip cauliflower into the batter to coat thoroughly. Let access drip off and set on a clean piece of parchment paper.

IF FRYING: heat avocado oil in a pan until it reaches 360 degrees. Add a few pieces at a time to the oil until they turn golden on both sides (about 5 minutes). Set on a paper towel to allow access oil to drip off.

IF BAKING: after dipping in batter, place on a baking sheet and bake in the oven at 425. About 10 minutes on each side.

Pair cauliflower wings with vegan ranch or blue cheese and maybe some blue cheese crumbles for my non-vegans. It’s also great with celery and carrots. I added a little cracked pepper to it afterwards for an extra kick! And extra hot sauce is always a good idea!

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