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Marcia Selden chicken wings and cauliflower bites

Two Routes to Sizzling Buffalo Bites

Recipes and photos courtesy of Robin Selden, Marcia Selden Catering and Event Planning

While the BIG GAME may be yesterday’s news, baseball season is only one month away and we still need finger foods to munch on as we watch basketball and hockey. Because we never really ate our fill, we’re sharing these recipes for spicy Baked Buffalo Chicken Wings and crispy Buffalo Cauliflower Bites.

They’re are easy to whip up, pretty darn guilt free and suitable for both the wing lovers and vegetarians in your crew.

We’ve gotcha covered with these game day noshes suitable for any season.

Keep this Green Goddess Ranch Dressing dairy free so it can serve double duty for both finger-lickin’ snacks.


Buffalo Cauliflower Bites

vegetarian, dairy free (pareve)


1 medium head, Cauliflower, cut into bite-sized pieces

½ C flour

½ C water

1 t finely chopped garlic

½ t Salt

2 T melted ghee (clarified butter) or Earth Balance margarine (divided)

2/3 C hot sauce



Preheat oven to 450 degrees. In a medium-sized bowl, combine water, salt, garlic and flour. Once blended and smooth, add 1 tablespoon of Earth Balance (or ghee) and whisk together.
Toss cauliflower in the flour batter, making sure to coat each piece completely, then place battered cauliflower on a lightly greased, nonstick baking sheet.

Bake for 15 minutes, tossing halfway through.

In the meantime, combine the other tablespoon of Earth Balance (or ghee) and hot sauce in a large bowl, regularly stirring. When cauliflower is done, remove it from the oven and gently toss it in the hot sauce mixture.

Place cauliflower back on the baking sheet and cook for an additional 25 minutes until it becomes crispy and golden.



Baked Buffalo Wings



¾ C all-purpose flour

½ t cayenne pepper

½ t garlic powder

½ t Salt

20 chicken wings (split at the joint, wingtips removed and discarded)

½ C melted Earth Balance

½ C hot sauce



Line a baking sheet with aluminum foil, and spray with Pam. Place the flour, cayenne pepper, garlic powder, and salt into a Ziploc bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture.

Preheat the oven to 400 degrees. Whisk together the melted Earth’s Balance and hot sauce in a small bowl. Dip the wings into the mixture and place back on the baking sheet. Bake 45 minutes. Turn the wings over halfway during cooking so they cook and crisp up evenly.


Green Goddess Ranch Dressing

dairy free (pareve)



2 T scallions, minced

1 T fresh tarragon leaves

1 t coarse salt

1/8 t freshly ground black pepper

½ C non-dairy sour cream

1 C mayonnaise

2 t white wine vinegar

1 T fresh lemon juice

1 garlic clove, minced

½ C coconut milk



In a blender, blend all the ingredients except the coconut milk. Once blended, add coconut milk to thin to the desired consistency.

Refrigerate for a few hours to allow the flavors to combine.

Blend well before using.

Note: This dressing keeps well in the refrigerator for up to one week.