Buffalo wings are a crowd-pleaser for a reason. There’s something about the spicy, vinegary sauce mellowed out with melted butter that can’t be beat. This recipe uses that winning combination of flavors with cauliflower in place of chicken to create a vegetarian game-day snack that’s a cinch to make. The trick is to dredge the cauliflower florets in a wet batter made with both flour and cornstarch. The latter ingredient helps provide a shatteringly crisp exterior without having to fry anything. Once coated, the florets are air-fried until crunchy on the outside and perfectly tender on the inside. Tossed in a mixture of hot sauce, melted butter, and a touch of honey, the cauliflower delivers all the beloved flavors and textures of classic buffalo wings. Go all in and serve with celery and carrot sticks, green onions, and blue cheese dressing.

Buffalo wings are a crowd-pleaser for a reason. There’s something about the spicy, vinegary sauce mellowed out with melted butter that can’t be beat. This recipe uses that winning combination of flavors with cauliflower in place of chicken to create a vegetarian game-day snack that’s a cinch to make. The trick is to dredge the cauliflower florets in a wet batter made with both flour and cornstarch. The latter ingredient helps provide a shatteringly crisp exterior without having to fry anything. Once coated, the florets are air-fried until crunchy on the outside and perfectly tender on the inside. Tossed in a mixture of hot sauce, melted butter, and a touch of honey, the cauliflower delivers all the beloved flavors and textures of classic buffalo wings. Go all in and serve with celery and carrot sticks, green onions, and blue cheese dressing.