Cauliflower Wings Recipe

I whipped up a batch of Vegan Buffalo Cauliflower Wings using fresh cauliflower, all-purpose flour and a tangy hot sauce that delivers a surprising kick. A hint of garlic, onion powder and smoked paprika brings bold flavor, while a rich vegan aioli rounds out this plant-based twist on a classic favorite.

I recently whipped up a batch of vegan cauliflower hot wings that totally blew my mind. I started with one medium head of cauliflower, cut into bite size florets, and dipped them into a batter made with 1 cup all-purpose flour (or chickpea flour if you want a twist), 1 cup unsweetened almond milk, 1/2 cup water, along with a teaspoon each of garlic powder and onion powder and 1/2 teaspoon smoked paprika.

I seasoned everything with just the right amount of salt and pepper before tossing the florets in 1 cup of that tangy buffalo-style hot sauce mixed with 2 tablespoons of melted vegan butter. If you’re after some extra crunch, I sometimes add 1/2 cup breadcrumbs.

And to top it all off, I prepared a vegan aioli using 1/2 cup vegan mayo, a minced garlic clove, and 1 teaspoon lemon juice with a pinch of salt and pepper. These wings are a seriously tasty twist on a classic comfort food snack that you gotta try!

Why I Like this Recipe

I love this recipe because it gives me that perfect crunch after baking the cauliflower twice. I also like that it’s a healthier alternative to regular chicken wings but still has that spicy, tangy flavor that really fills me up. I’m a fan of the vegan aioli too since it adds a creamy touch and a kick of garlic that ties everything together. Plus, the combination of the hot sauce and spices makes every bite exciting and satisfying for me.

Ingredients

• Cauliflower: A crunchy veggie thats low in calories and loaded with fiber and vitamins.
• All-purpose flour: Gives structure and a crispy coating, holding the flavours together.
• Unsweetened almond milk: Provides a light liquid base without added sugars, keeping batter smooth.
• Hot sauce: Adds a tangy, spicy kick that makes these wings bold and irresistible.
• Vegan butter: Offers a rich, dairy-free flavor while enhancing the overall taste.
• Breadcrumbs: Optional extra crunch that gives the dish a satisfying texture.
• Vegan aioli: A creamy, zesty sauce that cools down the spice and ties everything together.

Ingredient Quantities

• 1 medium head cauliflower, cut into bite size florets
• 1 cup all-purpose flour (you can use chickpea flour if you like)
• 1 cup unsweetened almond milk (or any plant-based milk you have)
• 1/2 cup water
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup hot sauce (buffalo style is best for that tangy kick)
• 2 tablespoons melted vegan butter
• 1/2 cup breadcrumbs (optional if you want extra crunch)
• For the vegan aioli:
  • 1/2 cup vegan mayo
  • 1 garlic clove, minced
  • 1 teaspoon lemon juice
  • Salt and pepper, to taste

How to Make this

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.

2. In a large bowl, whisk together 1 cup all-purpose flour (or chickpea flour if you want), 1 cup unsweetened almond milk, 1/2 cup water, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, and a pinch of salt and pepper.

3. Add the cauliflower florets to the bowl and toss until each piece is well coated in the batter.

4. If you want extra crunch, sprinkle 1/2 cup breadcrumbs over the coated cauliflower and gently mix to evenly cover the pieces.

5. Spread the cauliflower in one layer on the baking sheet and bake for about 25 minutes until they start to become crispy.

6. While the cauliflower is baking, mix together 1 cup of buffalo style hot sauce with 2 tablespoons of melted vegan butter in a separate bowl.

7. Once the cauliflower is done for the first round, toss the baked florets in the hot sauce mixture, then return them to the baking sheet.

8. Bake for an additional 10 minutes so they soak up that spicy flavor and get extra crisp.

9. For the vegan aioli, mix 1/2 cup vegan mayo, 1 minced garlic clove, 1 teaspoon lemon juice, and a pinch of salt and pepper in a small bowl.

10. Serve the cauliflower wings hot with a generous drizzle of vegan aioli on top, and enjoy your tangy, spicy comfort food!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Whisk
6. Measuring cups and spoons
7. Knife and cutting board
8. Small bowl
9. Spatula or mixing spoon

FAQ

Cauliflower Wings Recipe Substitutions and Variations

• Instead of all-purpose flour, you could use a gluten free all purpose flour blend if you want a lighter option
• Unsweetened almond milk can be swapped out with soy milk or oat milk if you’re running low
• If you don’t have buffalo style hot sauce handy, try using a milder cayenne pepper sauce for a less spicy kick
• For extra crunch, crushed cornflakes or lightly ground rolled oats can be used instead of traditional breadcrumbs
• If you’re out of vegan mayo, a blended cashew cream or silken tofu can work well for the aioli

Pro Tips

1. For a crunchier bite, make sure you pat the cauliflower dry really well before coating it. That extra step helps the batter stick and makes it crispier when baked.
2. Try using a wire rack over your baking sheet halfway through cooking so the heat can get all around the florets. This actually boosts the crunch factor.
3. If you like a bit more kick, experiment by adding a tiny pinch of cayenne pepper to your hot sauce mix. It isn’t in the recipe but it really amps up the spice in a good way.
4. When making the vegan aioli, let the minced garlic sit in the lemon juice for a few minutes before mixing with the mayo. It mellows the flavor a bit and gives a smoother taste overall.