Crispy Roasted Cauliflower "Wings"
appetizer · American
Oven-roasted cauliflower florets coated in cornstarch and spices, tossed with your favorite sauce (for example, buffalo) for a crispy, saucy plant-based appetizer.
Added Feb 7, 2026
Prep time
10 min
Cook time
30 min
Servings
4 servings
Ingredients
1 head cauliflower, cut into florets (or about 4 cups precut florets)
2 tablespoons cornstarch
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2 tablespoons olive oil (or avocado or canola oil)
1/2 cup buffalo sauce or sauce of choice (amount can be adjusted)
Preparation
1
Preheat oven to 425°F (220°C).
2
Wash and dry the cauliflower florets and place them in a large mixing bowl.
3
Add 2 tablespoons cornstarch, salt, black pepper, garlic powder, and paprika to the bowl. Toss the florets until they are evenly coated.
4
Drizzle about 2 tablespoons oil over the coated florets and toss again to distribute the oil.
5
Spread the cauliflower in a single layer on a large baking sheet (lined with parchment or lightly oiled) so pieces are not overcrowded.
6
Roast in the preheated oven for about 20 minutes, or until fork-tender and beginning to brown (stir or flip once halfway through for even browning).
7
Remove the pan from the oven and gently toss the roasted florets with the buffalo (or chosen) sauce until coated.
8
Return the sauced florets to the baking sheet and roast for another 5–10 minutes to warm the sauce and set the coating.
9
Remove from the oven, serve hot, and enjoy.
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