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

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).

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

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.

Bake the cauliflower: Place the battered cauliflower florets in a single layer on the prepared baking pan, cut side down. Bake for 15 minutes.

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.

Prepare the salt & vinegar sauce: Mix together the white vinegar and salt in another bowl. Set aside.

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.

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.

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.