Vegan Cauliflower Wings Recipe

I absolutely love this recipe because it transforms humble cauliflower into irresistibly crispy wings, offering all the spicy, tangy satisfaction of classic buffalo wings but with a delightful plant-based twist. Plus, dipping those crunchy bites into a sassy, homemade hot sauce concoction is the perfect way to satisfy my hot snack cravings without any guilt!

I think my Vegan Cauliflower Wings recipe will really appeal to you. The dish consists of cauliflower florets cut into bite-sized pieces, which are then coated in an almond milk, flour, and panko breadcrumb mixture before being baked.

The wings pack a flavor punch, due in part to a generous helping of garlic and onion powder, the amount of paprika (which, despite being half the amount called for in some versions of the recipe, still seems like a lot), and the hot sauce that’s used in the glaze. Cauliflower is the main ingredient, which is why it’s in the name.

But the dish’s lack of an animal protein makes it a totally vegan option.

Ingredients

• Cauliflower: High in fiber, low in calories, promotes gut health.
• Almond Milk: Plant-based, low in calories, good source of vitamin E.
• All-purpose Flour: Provides carbohydrates, binds ingredients together.
• Garlic Powder: Adds flavor, contains antioxidants, supports immune health.
• Smoked Paprika: Adds smoky depth, rich in antioxidants, enhances color.
• Hot Sauce: Provides heat, boosts metabolism, adds fiery flavor.
• Maple Syrup: Natural sweetness, contains antioxidants, enhances taste.

Ingredient Quantities

• 1 medium cauliflower head, cut into bite-sized florets
• 1 cup unsweetened almond milk (or any plant-based milk)
• 3/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup breadcrumbs (panko for extra crunch)
• 1/2 cup hot sauce
• 2 tablespoons maple syrup or agave nectar
• 1 tablespoon vegan butter, melted

Instructions

1. Set your oven to 450°F (230°C) to warm up. Meanwhile, prepare a baking sheet by fitting it with parchment paper.

2. In a large bowl, mix together the almond milk, all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth. A whisk may be the best tool for this job, but you could use a fork or a mixer if you prefer.

3. Ensure that each floret of cauliflower is dipped into the batter and very well-coated, then make sure to shake off any excess before moving on.

4. Turn the battered florets around in the breadcrumbs until they are uniformly covered, pressing lightly to assist the breadcrumbs in sticking.

5. Put the coated florets on the prepared baking sheet, ensuring they do not touch one another.

6. In the preheated oven, bake for 20 minutes, and then, with care, flip each piece and bake for an additional 15 to 20 minutes, being watchful for that moment when the color shifts to golden brown and the texture becomes crispy.

7. As the cauliflower bakes, make the sauce. In a small saucepan over low heat, combine the hot sauce, maple syrup or agave nectar, and melted vegan butter. Stir until everything is well mixed.

8. After baking the cauliflower wings, take them out of the oven and allow them to cool for several minutes.

9. Coat the baked cauliflower wings in the prepared sauce until they are evenly coated, or serve the sauce on the side for dipping.

10. Enjoy your delicious vegan cauliflower wings! Serve immediately, garnished with fresh herbs if desired.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large bowl
5. Whisk (or fork/mixer)
6. Small saucepan
7. Measuring cups
8. Measuring spoons
9. Knife
10. Cutting board

FAQ

• Q: Can I use another type of flour instead of all-purpose flour?A: Yes, you can use gluten-free flour or whole wheat flour for a different texture.
• Q: Is there an alternative to almond milk?Certainly! You can opt for any kind of plant-derived milk, such as soy, oat, or coconut milk.
• Q: How can I make the cauliflower wings spicier?A. For more heat, you can either add extra hot sauce or a pinch of cayenne pepper to the sauce.
• Q: Can I bake the cauliflower wings instead of frying them?A: Absolutely, at 425°F (220°C), bake them for 25-30 minutes, turning them once halfway through to ensure they are all evenly crisp.
• Q: How long can I store leftovers?A: Leftovers can be stored in an airtight container in the fridge for 3 days.
• Q: What dipping sauces go well with cauliflower wings?These wings go well with any of the following sauces: ranch, blue cheese, or a simple tahini sauce.
• Q: Can the butter be omitted to make it oil-free?A: Yes, you might omit the butter, but it may affect how rich the sauce is.

Substitutions and Variations

Substitute soy milk or oat milk for almond milk.
For all-purpose flour, substitute chickpea flour or whole wheat flour.
Swap out cornstarch for arrowroot powder or tapioca starch.
Substitute for smoked paprika.
Use coconut oil instead of vegan butter.
Use crushed cornflakes or standard breadcrumbs in place of panko breadcrumbs.

Pro Tips

1. Dry the Cauliflower After washing the cauliflower, make sure it is thoroughly dried before applying the batter. Excess moisture can prevent the batter from sticking properly and result in a less crispy texture.

2. Spice Up the Batter For an extra kick, you can add a pinch of cayenne pepper or chili powder to the batter. This will enhance the flavor and add more depth to the cauliflower wings.

3. Double-Coat for Extra Crunch After the initial coating with breadcrumbs, dip the florets back into the batter and then into the breadcrumbs again for a double layer. This will create a thicker, crispier crust.

4. Use a Wire Rack For even crispier wings, place a wire rack on top of the baking sheet and place the florets on the rack. This allows hot air to circulate around the cauliflower, making it crispier.

5. Rest Before Saucing Allow the cauliflower wings to cool slightly after baking before tossing with the sauce. This brief rest period helps maintain their crispiness as the sauce can soften the coating.