Rating: 4.27 stars
328 Ratings
  • 5 star values: 173
  • 4 star values: 98
  • 3 star values: 36
  • 2 star values: 14
  • 1 star values: 7

This is a great substitution for buffalo wings! Can be made gluten-free, vegan, or vegetarian. Make sure to coat your cookie sheet well with oil or they will stick. Husband and kids give this two thumbs up! Dip this in ranch or blue cheese for even more added flavor, but it doesn't need it.

Recipe Summary test

prep:
15 mins
cook:
30 mins
additional:
10 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with cooking spray.

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  • Mix flour, water, garlic powder, salt, and pepper together in a bowl using a whisk until batter is smooth and somewhat runny. Add cauliflower to batter and mix until cauliflower is coated; spread onto the baking sheet.

  • Bake in the preheated oven until lightly browned, 20 to 25 minutes.

  • Melt butter in a saucepan over medium heat. Remove saucepan from heat and stir hot pepper sauce and honey into butter until smooth. Brush hot sauce mixture over each cauliflower piece, repeating brushing until all the hot sauce mixture is used.

  • Bake in the oven until cauliflower is browned, about 10 minutes. Remove baking sheet from oven and allow the cauliflower to cool 10 to 15 minutes.

Cook's Note:

Gluten-free flour uses less liquid than wheat flour. You may have to adjust the liquid based on the flour you are using.

All-purpose flour can be used in place of gluten-free if desired.

Editor's Note:

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Nutrition Facts

218 calories; protein 8.5g; carbohydrates 36.2g; fat 7.1g; cholesterol 15.3mg; sodium 907mg. Full Nutrition
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Reviews (225)

Most helpful positive review

Rating: 4 stars
02/10/2015
We really enjoyed this recipe. I gave it 4 stars because there's an unnecessary step here. I added the hot sauce & honey to the batter (skipped the butter) and roasted the florets at 450 for about 13 minutes. Sheer greatness! The batter stuck to the pieces well and cooked up just right. Thank you! Read More
(261)

Most helpful critical review

Rating: 3 stars
07/15/2015
I love the idea, but the final outcome wasn't really what I was after. I didn't care for the batter on the cauliflower as it turned out, and I didn't like the honey in the sauce. I know it's a very small amount, but the roasted cauliflower added enough sweetness for me. As another reviewer suggested, I think it would be better if the sauce was cooked into the dish longer. I decided to make again with some changes and loved it. I coated the cauliflower in the butter-hot sauce mixture (minus the honey) with a little olive oil thrown in, too. I used homemade hot sauce on my second try-made with Hot Portugal peppers. I had some Parmesan peppercorn sourdough bread that had gone stale, and I whizzed some in the processor to make bread crumbs. I then tossed the bread crumbs (with a bit of grated parm thrown in for good measure) with the cauliflower and then baked. I got a nice crunch from the breadcrumbs and combined with the lovely, caramelized cauliflower, it was out of this world good. Nice and spicy, too. I cut the cauliflower into pretty small pieces, too. Read More
(93)
328 Ratings
  • 5 star values: 173
  • 4 star values: 98
  • 3 star values: 36
  • 2 star values: 14
  • 1 star values: 7
Rating: 4 stars
02/10/2015
We really enjoyed this recipe. I gave it 4 stars because there's an unnecessary step here. I added the hot sauce & honey to the batter (skipped the butter) and roasted the florets at 450 for about 13 minutes. Sheer greatness! The batter stuck to the pieces well and cooked up just right. Thank you! Read More
(261)
Rating: 3 stars
07/14/2015
I love the idea, but the final outcome wasn't really what I was after. I didn't care for the batter on the cauliflower as it turned out, and I didn't like the honey in the sauce. I know it's a very small amount, but the roasted cauliflower added enough sweetness for me. As another reviewer suggested, I think it would be better if the sauce was cooked into the dish longer. I decided to make again with some changes and loved it. I coated the cauliflower in the butter-hot sauce mixture (minus the honey) with a little olive oil thrown in, too. I used homemade hot sauce on my second try-made with Hot Portugal peppers. I had some Parmesan peppercorn sourdough bread that had gone stale, and I whizzed some in the processor to make bread crumbs. I then tossed the bread crumbs (with a bit of grated parm thrown in for good measure) with the cauliflower and then baked. I got a nice crunch from the breadcrumbs and combined with the lovely, caramelized cauliflower, it was out of this world good. Nice and spicy, too. I cut the cauliflower into pretty small pieces, too. Read More
(93)
Rating: 4 stars
01/13/2015
We made these and they were quite good. I'm not sure the batter at the beginning is necessary. They could be just as good roasted and then finished off with the sauce. But a nice alternative to the vegetarian friends I still have. :)_ (That's wing sauce dripping on my emoji face) Read More
(71)
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Rating: 3 stars
11/11/2014
This was a good way to eat Cauliflower if you like spice. It didn't get as crispy as I had hoped. The flavor was good and can be adjusted according to your heat level. My husband and I like it hot so I made it hot and it was good. You can use any hot sauce of choice. I would suggest baking at 450 and then crisping with broiler on both sides before adding the hot sauce and then baking again as instructed. Then the last 5 minutes crisp again with broiler. Read More
(56)
Rating: 4 stars
02/18/2015
Read other reviews first, so I did not expect it to be really crunchy. I made exactly as stated, but my method was different. I made the batter in a mixing bowl, threw in the cauliflower, stirred a while, then removed the cauliflower with a spoon sieve. When it came time to put the hot sauce on, I again made it in a bowl and popped the baked pieces in , stirred until completely coated and removed with the sieve back to the baking sheet. Although it wasn't very crunchy, it was delicious if you like spicy foods. When we want a change from cheese sauce or just plain, this will be what I do! Read More
(41)
Rating: 4 stars
02/24/2015
I think I found a way to stick to my diet. Seems like I always fall off the wagon when I get a "wing" craving. I made these as instructed (only instead of brushing on the hot sauce I gently tossed them around in a bowl as another reviewer suggested). It did not bother me that they were not crispy however when I made the leftovers the next day (15 min at 450 to reheat) the smaller pieces were quite crispy and I really liked that. Maybe I will try broiling before adding the wing sauce. Another thought when you make baked wings part of the secret is after you bread them you put them in the fridge for 2 - 3 hours before baking them. If I have the fridge space maybe I'll try that and I'll update my comments if that happens to change anything. I will certainly make these again probably 2 - 3 times a month in order to stay away from the deep fried chicken wings. Read More
(33)
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Rating: 5 stars
07/28/2015
I followed one of the reviewers' ideas and just coated the cauliflower in the butter/hot sauce mix with some oil added, then added some bread crumbs and broiled it all. After 20-25 minutes it was not entirely crunchy, but it was delicious! I will definitely make this again--it's easy and tasty. Read More
(32)
Rating: 5 stars
12/25/2015
This came out absolutely scrumptious! For those complaining about crispness I don't know why... cut my florets in half so they lay flat side on the pan and they came out good and crispy! Read More
(18)
Rating: 5 stars
10/15/2014
Amazing!! Mouth watering! Read More
(17)