Skip to content
Snacks

Buffalo Cauliflower Hot Nuggets Recipe

This recipe is rated 5.0 out of 5.

Mostly whole foods

Gluten-free option

Refined sugar free

Nut-free option

Budget friendly

Freshly Picked

Comfort food

Entertaining

Snacks
Show more
Basket of seasoned, baked Cauliflower Nuggets with vegan ranch dip and chopped chives, served with celery and extra cauliflower.

Crispy on the outside, tender on the inside, plus a flavour explosion of spicy, tangy, herby deliciousness. These Buffalo hot nuggets are the perfect party dish to whip up for guests — if everyone’s on board with a bit of heat, that is!

You will need

Serves 4

  • 1 large head cauliflower
  • 1 1/2 cup cornflour (corn starch, for those in the US)
  • 2 tablespoons herbs and spices of your choice*
  • Salt and pepper, to taste
  • 1 cup soy milk
  • Canola oil, enough to submerge the wings in a Dutch oven or deep fryer
  • 1/2 cup Buffalo-style hot sauce
  • 1/2 cup vegan aioli or mayo, to serve
  • 1 tablespoon chopped chives, for garnish

Serving suggestions (optional):

  • Carrot and celery sticks
  • Spring onion, chopped, to sprinkle on top

Share this recipe

Directions

5 mins to prep

15 mins to marinate

15 mins to cook

  1. Step 1

    Remove the leaves from the cauliflower and cut the florets into wing-sized pieces, leaving stalks on. (You can save the leaves and fry them too for an additional fun snack!)

  2. Step 2

    To a large mixing bowl, add the cornflour, herbs and spices, and a generous pinch each of salt and pepper. Mix to combine, then whisk in the soy milk until there are no dry clumps. You’re looking for the same consistency as a pancake mixture, so if it’s too runny, add a little more cornflour.

  3. Step 3

    Place all the cauliflower florets in the bowl and use your hands to mix and combine them thoroughly, ensuring every floret is fully coated in batter.

  4. Step 4

    Heat canola oil in a Dutch oven on the stove top to 180°C. Carefully add a few cauliflower florets into the oil, one by one. You will probably need to do this in a few batches (you don’t want to overcrowd the pot, as this can drop the temperature of the oil).

  5. Step 5

    Cook the florets for 6 minutes or until golden brown. Remove and strain the oil using a sifter or on a paper towel. Repeat with the remaining florets, ensuring your oil returns to temperature between each batch.

  6. Step 6

    Once all the cauliflower has been fried, add the hot sauce into a large mixing bowl with the cauliflower and toss everything together. You can use more or less hot sauce depending on your taste.

  7. Step 7

    Mix the chopped chives through your aioli or mayo, then plate up your cauliflower with the sauce on the side, and optional carrot and celery sticks for a touch of freshness!

Hot tip!

*Follow your nose here, but Renee uses a mixture of onion powder, paprika, and mixed herbs, like oregano, dill, parsley, and chives. She also likes using fresh herbs too when available — just chop up your dill or chives finely and add them at a higher quantity since they are less potent than dried herbs (roughly a tablespoon for each chopped herb is good!).

Did this hit the spot? Thank you!

Rate it to help others find new favourites! Your rating helps give the best recipes a boost.

Select a star to rate the recipe

Recipe: Renee Buckingham

More nut-free dishes

View all recipes