When you’re in the mood for a decadent snack with a healthy twist, go for these Baked Buffalo Cauliflower Wings! Eat them hot while they’re ultra crispy, and serve them with my smooth & creamy Bleu Cheese Dipping Sauce. This is the perfect treat yoself kind of veggie appetizer, don’t you think?

Buffalo Cauliflower Wings with Bleu Cheese Dip | OKC Veggie

The batter for the wings is made from a mixture of all-purpose flour, garlic powder, water and vodka. Fun fact: vodka evaporates more quickly than water, which results in a crispier crust.

And even if you don’t like bleu cheese — my husband actually isn’t the biggest fan — you’ll likely still enjoy this Bleu Cheese Dipping Sauce. The pungent cheese is made milder when mixed with sour cream, cream cheese, green onions, parsley and a touch of white wine vinegar.

This is appetizer takes a bit of time to come together, but I promise it’s well worth the wait!

INGREDIENTS — CAULIFLOWER WINGS

1 cauliflower head, cut into florets (not too small)
2/3 c. all-purpose flour
1/3 c. water
1/3 c. vodka
1 T. + 1/2 t. garlic powder
1/4 c. butter
2/3 c. Frank’s RedHot Original Sauce*

*Note: Frank’s RedHot Original Sauce is fairly spicy. Feel free to opt for a buffalo sauce marked as mild (just make sure it’s not too thick and syrupy like a BBQ sauce).

INGREDIENTS — BLEU CHEESE DIP

4 oz. light cream cheese
1/2 c. light sour cream
1/2 c. bleu cheese crumbles
2/3 c. diced green onions
1/2 T. dried parsley
1 t. white wine vinegar
Salt & pepper, to taste

STEPS

1) Preheat the oven to 425 degrees and line a large baking sheet with parchment paper.

2) Add the flour, water, vodka and 1 T. garlic powder to a bowl. Season with a pinch of salt and lots of freshly cracked black pepper. Whisk well to combine. Add the cauliflower florets to the batter bowl and toss well to coat. Pour the cauliflower onto the baking sheet and bake for 45 minutes, tossing every five minutes.

3) While the cauliflower is cooking, add all dip ingredients to a bowl and use a spatula to combine. Cover and allow to chill in the refrigerator.

4) Place the butter in a microwave-safe bowl and heat for one minute. Gradually pour in the hot sauce and and 1/2 t. garlic powder. Whisk well to combine.

5) Add the cauliflower to the sauce bowl and toss well to coat. Remove the cauliflower and place the florets back onto the parchment paper-lined baking sheet. Cook for 15 minutes, tossing every five minutes. Remove and allow to cool for 10 minutes. Serve with the bleu cheese dip.