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Image of a platter of cauliflower wings to show that this recipe makes two flavors. There is a buffallo wing and a salt and vinegar cauliflower wing. There is also a spicy peanut sauce in the corner of the platter.

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

Patricia Granek
These crispy, saucy cauliflower wings come in two bold flavors: spicy buffalo and tangy salt & vinegar. Perfect for any gathering, they’re crispy, flavorful, and gluten-free—no deep frying needed!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine Gluten-free, Vegan
Servings 4 servings
Calories 431 kcal

Ingredients
 

For the Cauliflower Wings

  • 1 large cauliflower separated into florets
  • 1 ¼ cups brown rice flour
  • ½ cup tapioca flour
  • ¼ cup nutritional yeast
  • 1 cups dairy-free milk unsweetened oat or soy
  • 1 cup unflavored soda water carbinated water
  • 1 tablespoon garlic powder
  • ¼ teaspoon salt

Buffalo Sauce

  • 4 tablespoon vegan butter room temp
  • 2 tablespoon sriracha
  • 1 tablespoon gluten-free soy sauce gluten free
  • 2 teaspoon brown sugar
  • 1 teaspoon lime juice fresh

Salt & Vinegar Sauce

  • 1 cup white vinegar
  • 1 tablespoon salt
  • 1 teaspoon italian seasoning
  • 1 teaspoon lime fresh
Step-By-Step ImagesScroll back for process images and recipe tips!

Instructions
 

  • 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).
    1 large cauliflower
  • 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
    1 ¼ cups brown rice flour, ½ cup tapioca flour, ¼ cup nutritional yeast, 1 cups dairy-free milk, 1 tablespoon garlic powder, ¼ teaspoon salt, 1 cup unflavored soda water
  • 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.
    4 tablespoon vegan butter, 2 tablespoon sriracha, 1 tablespoon gluten-free soy sauce, 2 teaspoon brown sugar, 1 teaspoon lime juice
  • Prepare the salt & vinegar sauce: Mix together the white vinegar and salt in another bowl. Set aside.
    1 cup white vinegar, 1 tablespoon salt, 1 teaspoon italian seasoning, 1 teaspoon lime
  • 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.

Notes

Flour Substitute: If you don’t have brown rice flour, white rice flour works 1:1 for a similar texture but won't turn out as crispy. Corn flour creates a lighter, crispier texture. 
Storage Tips:
  • Refrigerate leftovers in an airtight container for up to 2 days.
  • Reheat in the oven at 400°F (200°C) for 5–7 minutes, or use the air fryer for the crispiest results.
Main Recipe Tips: 
  • Ensure your cauliflower florets are dry.
  • Let the batter rest for 5–10 minutes before coating the cauliflower. 
  • Don’t overcrowd the pan.
 

Nutrition

Serving: 1servingCalories: 431kcalCarbohydrates: 69gProtein: 12gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 2503mgPotassium: 971mgFiber: 8gSugar: 8gVitamin A: 786IUVitamin B12: 1µgVitamin C: 111mgCalcium: 152mgIron: 3mgZinc: 2mg
Tried this recipe? I’d love to hear how it turned out in the comments !