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Cauliflower Buffalo Wings

Cauliflower Buffalo Wings
Cauliflower Buffalo Wings

One of the best vegan recipes EVER.. we think, is the BOSH! Cauliflower buffalo wings.

They are maybe even one of the most cooked BOSH! recipes there is. A great choice for vegan party food, a veggie side dish, or a plant-based starter recipe we guarantee your guests will love you for. Just make sure you make the ranch dip to go with them!

These delicious vegan buffalo wings might taste naughty, but they're actually pretty healthy vegan recipe. Since they're baked, they’re totally saintly. They’re gorgeously spiced and the panko breadcrumbs give them a crunchy coating that contrasts nicely with the smooth cauliflower.



  • 1 large head of cauliflower
  • 150g plain flour
  • 300ml plant-based milk
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1⁄2 tsp salt
  • 1⁄4 tsp black pepper
  • 100g panko breadcrumbs
  • 120g dairy-free butter
  • 200g buffalo hot sauce


  • 150g cashew nuts
  • 150ml plant-based milk
  • 1 tbsp lemon juice
  • 2 tsp garlic powder
  • 3⁄4 tsp salt
  • 1⁄4 tsp black pepper
  • handful fresh parsley
  • 4 chives


  1. 1.

    Preheat oven to 180°C | Line 2 baking trays | Small saucepan of boiling water on a high heat | Food processor or liquidiser

    Add the cashew nuts to the pan of boiling water and boil for 15 minutes, then strain and run under cold water to cool slightly

    Meanwhile, break the cauliflower into florets and cut the stem into bite-sized pieces

    Put the flour, plant-based milk, garlic powder, onion powder, cumin, paprika, salt and pepper into a bowl and whisk to a batter | Pour the panko breadcrumbs into another bowl and rub them between your thumb and fingers to break into slightly smaller breadcrumbs.

    Tip the cauliflower into the batter and toss to coat | Transfer to the bowl of breadcrumbs, a few pieces at a time, and toss gently until well coated| Spread the cauliflower pieces over the lined baking trays and bake for 20 minutes

    Meanwhile, melt the dairy-free butter in the microwave and stir in the hot sauce

    After 20 minutes, remove the tray from the oven, pour over the hot sauce and carefully roll the cauliflower around until the pieces are fully coated | Put the tray back in the oven for 20–25 minutes, until a sharp knife glides into the thickest parts of the cauliflower and the outsides are really golden brown and crispy | Remove from the oven

    While the cauliflower is cooking, put all the ingredients for the ranch sauce except for the herbs into the food processor or liquidiser and whizz for 1–2 minutes until smooth and creamy | Transfer to a serving bowl | Finely chop the parsley and chives and add most of them to the sauce, reserving a little for garnish

    Serve the cauliflower wings while they’re still hot on a serving plate, sprinkled with the remaining herbs and with the ranch dip on the side