Keto Buffalo Cauliflower Wings (Printable Version)

Crispy spicy cauliflower bites with cool creamy ranch dip. Low-carb vegetarian appetizer.

# The Ingredients You'll Need:

→ Cauliflower Wings

01 - 1 large head cauliflower, cut into bite-sized florets
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon onion powder
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper

→ Buffalo Sauce

08 - ⅓ cup hot sauce (Frank's RedHot or equivalent keto-friendly brand)
09 - 3 tablespoons unsalted butter, melted
10 - 1 teaspoon apple cider vinegar

→ Ranch Yogurt Dip

11 - ½ cup full-fat Greek yogurt
12 - 2 tablespoons mayonnaise
13 - 1 tablespoon fresh chives, chopped
14 - 1 tablespoon fresh dill, chopped
15 - 1 tablespoon fresh parsley, chopped
16 - ½ teaspoon garlic powder
17 - ½ teaspoon onion powder
18 - ½ teaspoon fresh lemon juice
19 - Salt and pepper to taste

# Step-by-Step Instructions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine cauliflower florets with olive oil, garlic powder, smoked paprika, onion powder, salt, and black pepper. Toss until all florets are evenly coated with the seasoning mixture.
03 - Arrange seasoned cauliflower in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, flipping halfway through cooking, until golden brown and slightly crisp at the edges.
04 - While cauliflower roasts, whisk together hot sauce, melted butter, and apple cider vinegar in a small bowl until fully combined.
05 - In a mixing bowl, combine Greek yogurt, mayonnaise, chives, dill, parsley, garlic powder, onion powder, and lemon juice. Mix thoroughly until smooth and well blended. Season with salt and pepper to taste. Refrigerate until ready to serve.
06 - Transfer roasted cauliflower to a large bowl and toss with buffalo sauce until all florets are thoroughly coated.
07 - Return sauced cauliflower to the baking sheet and roast for an additional 5 to 7 minutes until edges become crispy and caramelized.
08 - Transfer cauliflower wings to a serving platter and serve immediately with ranch yogurt dip on the side.

# Additional Tips::

01 -
  • These taste genuinely crispy and spicy, not like you're settling for a vegetable substitute.
  • The ranch dip is tangy and herbaceous enough to make you forget there's no sour cream involved.
  • You can throw it together in under an hour and still impress people at game night.
  • It fits perfectly into keto, vegetarian, and gluten-free diets without tasting restricted.
02 -
  • Don't skip flipping the cauliflower halfway through the first roast; it ensures even browning and prevents any soggy bottom pieces.
  • If your cauliflower florets release moisture and the baking sheet gets wet, the second roasting won't crisp them up properly, so pat them dry with paper towels before the final roast if needed.
  • The buffalo sauce needs to be warm when you toss it with the hot cauliflower, or it won't coat evenly; if it's been sitting and cooled, warm it gently over low heat first.
03 -
  • Don't overcrowd the baking sheet; the cauliflower needs space to roast, not steam, so use two sheets if your cauliflower head is particularly large.
  • Make the ranch dip at least 30 minutes ahead so the fresh herbs have time to infuse the yogurt mixture and the flavors become more cohesive.
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