My mother was only twelve when upstate New York’s Anchor Bar invented a new kind of hot wing. News of the new dish spread like wildfire, and it quickly became a staple throughout her hometown of Buffalo. Though she’s now vegetarian, Buffalo wingers were always on the menu at our house when I was growing up—especially on game day. But we’re a little older and a little wiser now, especially when it comes to how our food choices impact the environment. So we’ve both made the switch from Buffalo chicken to Buffalo cauliflower. With low carbon and air footprints, cauliflower is a much more sustainable choice. Once the hearty, meaty cauliflower is slathered in Buffalo sauce, you get all the kick without the cluck.

Serves: 2
Prep and cooking time: 1 hour


For the cauliflower:

1 medium head of cauliflower
1 C rice flour
½ tsp baking powder
½ tsp garlic powder
1 tsp salt
⅓ C Frank’s hot sauce
2 Tbsp margarine

For the blue cheese dressing:

⅔ C plain dairy-free yogurt
1 C vegan mayo
2 Tbsp cider vinegar
1 Tbsp lemon juice
2 Tbsp nutritional yeast
1 tsp vegan Worcestershire (optional)
1 tsp garlic powder
1 tsp onion powder
½ tsp agave nectar
¼ tsp salt
¼ tsp black pepper
About ¼ block firm tofu

For assembly:

2 flour wraps
Lettuce, to taste
Celery, to garnish


 Preheat the oven to 400°F.  Chop the cauliflower into florets and set aside.

Whisk together the rice flour, baking powder, garlic and salt with 1 C plus 2 Tbsp water. Coat the cauliflower pieces in the batter and place on a lightly oiled baking sheet. Place into the hot oven for 20 minutes.

While the cauliflower is cooking, make the blue cheese dressing: combine all the ingredients except the tofu and mix well. Then, crumble in the tofu and stir until combined. Set aside in the fridge.

Melt the margarine in a saucepan on medium heat. Whisk in the hot sauce and remove from heat.

After it’s been in the oven 20 minutes, remove the cauliflower and transfer to a mixing bowl. Toss with the hot sauce-margarine mixture and return to the baking sheet. Place back in the oven and cook for 10 more minutes.

Once cauliflower is cooked, remove from the oven and let cool 5 minutes. Place in the wraps with lettuce and a liberal dose of blue cheese dressing. If there’s leftover cauliflower, serve on the side, along with the celery and additional dressing.

Feelin’ hot, hot, hot? Substitute the Frank’s (or half of it) with Tabasco!

Tip: This makes a lot of blue cheese dressing! Save the leftovers for salads, sandwiches and more.

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