Buffalo Cauliflower Wings

Reading Time: < 1 minute

By Nealy Fischer


For Cauliflower:

· 2 heads cauliflower

· 2 Eggs

· Salt and pepper

For Coating:

· ¾ cups gluten-free all-purpose flour

· 1 teaspoon paprika

· 1 teaspoon garlic powder

· Salt and pepper

For Sauce:

· ¼ cup buffalo wing sauce (any brand)

· 2 tablespoons coconut oil, melted

· 1 tablespoon honey

For Pan Frying:

· 1/4 cup olive oil


  1. Cut cauliflower into bite size florets
  2. Beat eggs and season with salt and pepper. Dip cauliflower into egg mixture.
  3. In a large mixing bowl, combine flour, paprika, garlic powder, salt, and pepper. Dip the egg-covered cauliflower bits in the flour mixture, coating evenly. Set aside.
  4. Whisk wing sauce, coconut oil and honey and set aside.
  5. In a skillet, heat olive oil on medium heat until hot but not smoking. Shallow fry the coated cauliflower bits until lightly golden and crisp. Flip to ensure all sides cook evenly.
  6. Place on a reserved plate
  7. Drizzle sauce over cauliflower, use only enough to season the heat to your preferences.
  8. Serve immediately or reheat, uncovered in a 200º (Celsius) oven


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