Traditional Buffalo wings are deep-fried pieces of chicken doused with a spicy sauce that is very high in sodium. We make our vegetarian version using cauliflower and bake them, swapping out the hot sauce for harissa, which is not only more interesting but also is much lower in salt. These tasty bites are great as a crowd-pleasing appetizer or as a side. You will need parchment paper for this recipe.

Serves 4

  • ¾ cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Kosher salt
  • Freshly ground black pepper
  • ½ cup buttermilk
  • 4 cups bite-size cauliflower florets
  • 2 tablespoons unsalted butter
  • ¼ cup harissa (mild or spicy)
  • Your favorite dip, such as a yogurt-based ranch dressing, for serving

1. Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper.

2. Place the flour, garlic powder, paprika, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl and whisk to combine. Stir in the buttermilk and 1/3 cup water and whisk until smooth. Place the cauliflower in the batter and toss to coat. One piece at a time, shake off the excess batter and lay the cauliflower florets in a single layer on the baking sheet. Leave enough space between them (about 1/2 inch) so the cauliflower does not get soggy.

3. Bake until crispy, 6 to 8 minutes. Flip the florets and bake until the other side is browned, an additional 6 to 8 minutes. Remove from the oven and set aside.

4. Reduce the oven temperature to 350 degrees.

5. Meanwhile, in a small saucepan over medium heat, melt the butter. Remove from the heat and pour into a medium bowl. Add the harissa and stir to combine. Add the cooked cauliflower and toss to coat evenly. Discard the parchment paper from the baking sheet and replace it with a fresh piece. Return the cauliflower to the baking sheet and bake for 10 to 15 minutes, flipping halfway through, until browned and crisp. Serve hot, with your choice of dip on the side.