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5.0 from 9 votes

Gluten-Free Cauliflower Wings (Vegan & Two Bold Flavors!)

These crispy, saucy cauliflower wings come in two bold flavors: spicy buffalo and tangy salt & vinegar. Perfect for any gathering, they’re crispy, flavorful, and gluten-free—no deep frying needed!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 431 kcal
Course: Side Dish , Appetizer
Cuisine: Vegan

Ingredients

For the Cauliflower Wings
  • 1 large cauliflower separated into florets
  • 1 ¼ cups brown rice flour
  • ½ cup tapioca flour
  • ¼ cup nutritional yeast
  • 1 cups dairy-free milk unsweetened oat or soy
  • 1 cup unflavored soda water carbinated water
  • 1 tablespoon garlic powder
  • ¼ teaspoon salt
Buffalo Sauce
  • 4 tablespoon vegan butter room temp
  • 2 tablespoon Sriracha
  • 1 tablespoon gluten-free soy sauce gluten free
  • 2 teaspoon brown sugar
  • 1 teaspoon lime juice fresh
Salt & Vinegar Sauce
  • 1 cup white vinegar
  • 1 tablespoon salt
  • 1 teaspoon Italian seasoning
  • 1 teaspoon lime fresh

Instructions

    Cup of Yum
  1. Preheat oven to 450°F (230°C). Line a baking pan with parchment paper and lightly oil it. Cut the cauliflower into small florets (bite-sized pieces work best).
  2. Make the batter: In a large bowl, mix the batter ingredients together until smooth. The batter should be thick but pourable. Like a thin pancake batter
  3. Coat the cauliflower: Dip each cauliflower floret into the batter, making sure each piece is evenly coated. You can use a spoon or your hands for this.
  4. Bake the cauliflower: Place the battered cauliflower florets in a single layer on the prepared baking pan, cut side down. Bake for 15 minutes.
  5. Prepare the buffalo sauce: Mix together the vegan butter, sriracha, and gluten-free soy sauce in a bowl. Whisk until well combined, then set aside.
  6. Prepare the salt & vinegar sauce: Mix together the white vinegar and salt in another bowl. Set aside.
  7. Coat & Bake Buffalo Wings: Remove half of the cauliflower from the oven and toss in buffalo sauce, using tongs to coat evenly. Shake off excess and return to the pan.
  8. Final bake: Bake for another 5–8 minutes until golden brown. For an extra crispy finish, broil for 1 minute, watching closely to prevent burning.📌 Air Fryer Option: Set to 400°F (200°C) and cook for 12–15 minutes, flipping halfway.
  9. Toss & Serve: Toss the remaining unsauced cauliflower wings in the salt and vinegar sauce, coating well. Re-coat the buffalo wings in any remaining buffalo sauce for extra flavor.

Notes

  • Flour Substitute: If you don’t have brown rice flour, white rice flour works 1:1 for a similar texture but won't turn out as crispy. Corn flour creates a lighter, crispier texture. 
  • Storage Tips:
  • Main Recipe Tips: 
  •  
  • Refrigerate leftovers in an airtight container for up to 2 days.
  • Reheat in the oven at 400°F (200°C) for 5–7 minutes, or use the air fryer for the crispiest results.
  • Ensure your cauliflower florets are dry.
  • Let the batter rest for 5–10 minutes before coating the cauliflower. 
  • Don’t overcrowd the pan.

Nutrition Information

Serving 1serving Calories 431kcal (22%) Carbohydrates 69g (23%) Protein 12g (24%) Fat 12g (18%) Saturated Fat 3g (15%) Polyunsaturated Fat 4g Monounsaturated Fat 4g Sodium 2503mg (104%) Potassium 971mg (28%) Fiber 8g (32%) Sugar 8g (16%) Vitamin A 786IU (16%) Vitamin B12 1µg Vitamin C 111mg (123%) Calcium 152mg (15%) Iron 3mg (17%) Zinc 2mg

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 431

% Daily Value*

Serving 1serving
Calories 431kcal 22%
Carbohydrates 69g 23%
Protein 12g 24%
Fat 12g 18%
Saturated Fat 3g 15%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 4g 20%
Sodium 2503mg 104%
Potassium 971mg 21%
Fiber 8g 32%
Sugar 8g 16%
Vitamin A 786IU 16%
Vitamin B12 1µg 42%
Vitamin C 111mg 123%
Calcium 152mg 15%
Iron 3mg 17%
Zinc 2mg

* Percent Daily Values are based on a 2,000 calorie diet.