Hummus-Battered Buffalo Cauliflower Wings Recipe

Hummus Battered Buffalo Cauliflower “Wings” are a delicious, lighter take on the classic spicy appetizer—perfect for game day or any time you want a kick.

If you asked me to name my ultimate game day weakness, I’d answer without hesitation. It dates back to my freshman year of college when a certain spicy dish was available 24/7 from the dining hall and could be delivered right to my dorm room—perfect for late-night study breaks. Later I sought that same flavor when visiting a friend who moved upstate—because great spicy food is what you expect to find in Buffalo, New York.

That craving led me to buffalo cauliflower “wings.” When I discovered this plant-based version, I realized it delivers the same satisfying heat and crunch, and everyone can enjoy it. For a recent game day gathering I created a version that’s fun, flavorful, and easy to make.

My method uses hummus as the batter, which keeps the coating tangy and moist while still crisping up in the oven. I make a quick oat flour from old-fashioned oats to provide a sturdy, gluten-free crust. If you like extra heat, try a spicy hummus variety; otherwise, the original hummus works beautifully.

After a short roast to slightly tenderize the florets, they’re dipped in thinned hummus, rolled in oat flour, baked until golden, then tossed in buffalo sauce. The result is a crisp, spicy appetizer that pairs perfectly with blue cheese dressing and celery sticks.

These Hummus Battered Buffalo Cauliflower “Wings” are straightforward to prepare and deliver bold buffalo flavor with less guilt than traditional fried wings. They make a great vegetarian option for parties, tailgates, or casual weeknight dinners when you want something fun and spicy.

Ingredients

• 1 head cauliflower, trimmed and cut into bite-sized florets
• 1/2 teaspoon salt
• 1/4 teaspoon cumin
• 1/4 teaspoon coriander
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 package hummus (use original or a spicy variety if you like heat)
• 1–2 tablespoons water, as needed to thin the hummus
• 1 cup old-fashioned oats (to process into oat flour)
• Your favorite buffalo sauce
• Blue cheese dressing, for serving
• Celery sticks, for serving

Instructions

1. Preheat the oven to 450°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets with the salt, cumin, coriander, paprika, and cayenne. Spread the florets on the prepared baking sheet and roast for 7–10 minutes to begin tenderizing.
3. While the cauliflower roasts, thin the hummus with 1 tablespoon of water, stirring well; add a second tablespoon if needed to reach a dip-like consistency.
4. Process the oats in a food processor until they form a fine oat flour, then transfer to a shallow bowl.
5. Remove the cauliflower from the oven. Dip each floret into the thinned hummus, then lightly coat with oat flour. Place coated florets back on the baking sheet.
6. Bake the coated florets for about 20 minutes, or until golden and crisp.
7. Transfer the baked florets to a bowl, toss with about 1/4 cup buffalo sauce (adjust to taste), and serve immediately with blue cheese dressing and celery sticks.

Notes

• Make oat flour quickly and easily by pulsing rolled oats in a food processor until fine.
• Adjust spices and buffalo sauce to suit your heat preference—use spicy hummus or extra cayenne for a bolder kick.
• These are best served hot and crisp; if preparing ahead, reheat briefly in a hot oven to revive the crust.

Nutrition (per serving)

Calories: 114 kcal | Carbohydrates: 21 g | Protein: 6 g | Fat: 2 g | Fiber: 5 g

More Game Day Appetizers

• Sweet and Spicy Wasabi Popcorn
• Caramelized Grape, Brie and Walnut Bites
• Artichoke and Avocado Dip
• Garlic Parmesan Bagel Chips
• Pesto Baked Naan Chips
• Lumpiang Shanghai – Filipino Spring Rolls (Lumpia)