Buffalo Cauliflower Wings with Blue Cheese Dip


Buffalo Cauliflower Wings with Blue Cheese Dip

Check out our easy Buffalo Cauliflower Wings with Blue Cheese Dip. You will never go wrong with this recipe, and you will love this for sure! A healthy twist on your favorite chicken wings with a creamy and nutritious blue cheese dip to serve with them.
Course Vegan
Keyword vegan
Prep Time 10 minutes
Cook Time 20 minutes
Inactive Time 15 minutes
Total Time 45 minutes
Servings 4 with extra dip


  • olive oil spray

buffalo cauliflower

  • 1 cup (240ml) unsweetened nondairy milk (nut-free if necessary)
  • 1 cup (110g) chickpea flour
  • 2 tbsp cornmeal (certified gluten-free if necessary)
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • 1 large or 2 small heads cauliflower (2lb/900g), broken into florets
  • 1 cup (240ml) hot sauce
  • 2 tbsp apple cider vinegar
  • 1 tbsp no-salt-added tomato paste
  • 1 tbsp maple syrup

blue cheese dip

  • ½ cup (110g) plain coconut yogurt (or soy yogurt; preferably unsweetened)
  • ½ cup (110g) vegan mayonnaise
  • 2 tbsp white wine vinegar
  • ½ tsp vegan Worcestershire sauce (gluten-free if necessary)
  • ½ tsp salt
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp dried marjoram
  • ¼ tsp dried oregano
  • half a 14oz (397g) block extra firm tofu, drained and crumbled
  • black pepper to taste


  • Preheat the oven to 450°F/230°C. Lightly spray a 9×13-inch(23×33cm) baking dish with olive oil.

To make the cauliflower

  • Mix the milk, chickpea flour, cornmeal, garlic powder, and paprika in a large bowl. Dredge one cauliflower floret at a time in the mixture and place in the prepared baking dish. Bake for 20 minutes.
  • While the cauliflower is baking, mix together the hot sauce, apple cider vinegar, tomato paste, and maple syrup in a cup or small bowl.
  • Remove the cauliflower from the oven and use a spatula to loosen any florets sticking to the baking dish. Pour the hot sauce mixture over the cauliflower, toss to coat, and bake for 7 to 8 minutes more, until the hot sauce has thickened and caramelized.

To make the dip

  • Mix the yogurt, mayonnaise, white wine vinegar, Worcestershire sauce, salt, garlic powder, onion powder, marjoram, and oregano in a medium bowl. Once combined, fold in the tofu. Taste and add pepper as needed.
  • Serve the cauliflower immediately with the dip. Leftovers will keep in airtight containers in the fridge for 2 to 3 days.
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