Loaded Baked Buffalo Cauliflower Wings Recipe
These LOADED Baked Buffalo Cauliflower Wings are a delicious, spicy, and healthier alternative to traditional chicken wings. Roasted to perfection with crispy edges, tossed in tangy Frank’s RedHot sauce, and paired with sweet pickled banana peppers and crisp red bell peppers, this dish is perfect as a satisfying appetizer or snack. Finished with optional blue cheese crumbles and creamy ranch dressing, it’s a crowd-pleaser for game days or casual gatherings.
- Prep Time: 7 minutes
- Cook Time: 16 minutes
- Total Time: 23 minutes
- Yield: 5 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 2 pounds (about 11-12 cups) medium-large cauliflower florets (pre-cut, bagged is fine)
- 3/4 cup thin red bell pepper strips
- 1/4 cup jarred/pickled banana pepper rings, halved (mild preferred)
Seasonings and Sauces
- 2 tablespoons extra virgin olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup Frank’s RedHot Original Cayenne Pepper Sauce
Optional Toppings
- Crumbled blue cheese (can be reduced-fat)
- Ranch dressing (preferably reduced-fat or Greek yogurt based) for drizzling or dipping
Instructions
- Preheat Oven: Preheat your oven to 475º F to ensure it is hot enough for roasting and achieving crispy, browned edges on the cauliflower.
- Prepare Vegetables: On two baking sheets lined with parchment paper, toss cauliflower florets and red bell pepper strips with olive oil so they are evenly coated. Then season with kosher salt and black pepper, making sure the seasoning is distributed over every piece. Group the red pepper strips together in one area to make them easy to remove later.
- Roast Vegetables: Place the trays in the oven and roast for 10 minutes. Then remove the red peppers carefully to a bowl and keep warm. Stir the cauliflower and return it to the oven to roast for an additional 8 minutes, or until it has nicely browned, crispy spots without burning or becoming mushy.
- Toss with Buffalo Sauce: Remove the cauliflower from the oven and, right on the baking sheet, toss it thoroughly with Frank’s RedHot Original Cayenne Pepper Sauce. This ensures every bite is coated in that classic tangy buffalo flavor.
- Assemble and Serve: Arrange the buffalo cauliflower on a serving platter mixed with the roasted red pepper strips and pickled banana peppers. Optionally sprinkle with crumbled blue cheese and drizzle ranch dressing over the top or serve these on the side for dipping.
- Enjoy Immediately: Serve the loaded buffalo cauliflower wings hot alongside extra ranch dressing if desired. This dish is best enjoyed fresh out of the oven for optimal texture and flavor.
Notes
- Using pre-cut cauliflower florets can save prep time.
- Make sure to spread vegetables evenly and avoid overcrowding the pan to ensure proper roasting instead of steaming.
- If you prefer more heat, adjust the amount of Frank’s RedHot sauce or use a hotter hot sauce variant.
- Ranch and blue cheese add creaminess that balances the spicy buffalo sauce, but can be omitted for a dairy-free option.
- These wings are best served immediately to maintain crispness.
