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Buffalo cauliflower wings

Buffalo cauliflower wings


These spiced florets and tangy cheese dip are made for each other — and they‘re perfect for sharing

  • Feeds 4 Feeds 4
  • Ready in 45 minutes

Each serving contains

  • Energy
    1223kj 295kcal
  • Fat
    High 31%
  • Saturates
    High 51%
  • Sugar
    Low 7%
  • Salt
    Low 11%

% of adult’s reference intake | Carbohydrates per serving : 14g

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Big Bag Option


  • 1 Co-op British cauliflower, trimmed and cut into small florets
  • 1 tbsp Co-op Irresistible cold pressed rapeseed oil
  • 2 tbsp Co-op cornflour
  • ½ tsp garlic granules
  • 1 tbsp Co-op unsalted butter, melted
  • 2 tbsp hot pepper sauce

  • For the dipping sauce

  • 2 tbsp light mayonnaise
  • 150ml Co-op soured cream
  • ¼ tsp garlic granules
  • 50g Co-op British Blue Stilton®, crumbled
  • 1 tbsp chopped chives, plus extra to garnish


  1. Preheat the oven to 220°C/fan 200°C/gas 7
  2. Line two bakingtrays with foil
  3. In a large bowl, toss the cauliflower florets with the oil until well coated
  4. Sprinkle with the cornflour and garlic granules, season, then toss to coat evenly
  5. Spread out the florets on the baking trays and cook for 15 mins, turning the pieces over after 10 mins
  6. Meanwhile, put the melted butter and hot sauce into a small bowl, and stir together
  7. Take the cauliflower out of the oven and brush it with the sauce mixture
  8. Return to the oven and cook for a further 10-15 mins, until browned and crisp
  9. To make the dipping sauce, stir together the mayo, soured cream and garlic granules until smooth
  10. Gently mix in the Stilton® and chives
  11. Spoon into a serving bowl and sprinkle with a few of the extra chives
  12. Arrange the buffalo cauliflower on a serving plate and sprinkle with the rest of the extra chives
  13. Serve alongside the dip

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