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vegan cauliflower bites on a white plate with dressing in the middle
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5 from 83 votes

Mouthwatering Cauliflower Wings Recipe

Roasted to crispy perfection, these crispy cauliflower wings are loaded with nutrition and goodness and go from prep to plate in less than an hour.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Appetizer, Snack
Cuisine: All
Diet: Vegan, Vegetarian
Servings: 4 servings
Calories: 301kcal
Author: Deborah
Cost: $10

Ingredients

For the Wings

  • 1 whole cauliflower broken into florets
  • 1.25 cup all purpose flour
  • 1.25 cup plant milk
  • 2 tablespoon apple cider vinegar
  • 1.5 cup bread crumbs I use Panko
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 2 tablespoon barbecue sauce

For the Dipping Sauce

  • 2 tbsp barbecue sauce
  • 1 tablespoon hoisen sauce
  • 2 tablespoon sweet thai chili sauce
  • 1 teaspoon aioli substitute with ½ teaspoon garlic powder
  • ½ teaspoon cayenne pepper

Instructions

  • Preheat oven to 350F/177C. Break cauliflower into bite sized florets. Line a baking sheet with parchment paper or a silicone baking sheet.
  • To a small bowl, add 2 tablespoon vinegar to 11/4 cup plant milk. Stir. Set aside. This is vegan buttermilk.
  • In another bowl, whisk together flour, paprika, garlic powder, onion powder, sea salt and black pepper.
  • Add vegan buttermilk and stir until smooth.
  • Add barbecue sauce. Stir thoroughly. This is your batter.
  • Measure bread crumbs and put into separate bowl. This is your breading.
  • Using tongs, dip each floret into the batter bowl. Then, dip into breadcrumb bowl and, with your hands, coat evenly with bread crumbs. Place florets on lined baking sheet and bake for 30 minutes, turning at the half-way mark.
  • Combine all sauce ingredients in large bowl. Stir thoroughly.
  • Remove bites from oven. Place in sauce bowl and with your hands, make sure each floret is coated with sauce.
  • Increase oven temperature to 400F/244C. Place florets back on baking sheet and bake for 15 more minutes or until bites are crispy and golden. Turn half-way through if necessary to prevent burning.
  • Remove from oven. Allow to cool for 10 minutes before serving with side of dipping sauce.

Notes

  • Nutrition information is an estimate, not a guarantee
  • To avoid burning your mouth, please allow these vegan cauliflower bites to cool for 10 minutes before biting into them. Trust me, I learned the hard way when I burned the roof of my mouth during a sample taste. Ooouucccchhh!
  • Use gluten-free flour to make gluten-free. 
  • If your batter is too thick, add a little water and give it a good stir. Too thin? Add a bit more flour.
  • Store in refrigerator in an airtight container for up to 5 days.
  • Leftovers can be reheated in the oven for 10 minutes, at 350F/177C, or in the microwave on high power for 30 seconds. Tip: they don't lose their crispiness in the microwave!
  • To make these on the stovetop, bring a large pot of salted water to boil. Add florets and blanch for 5 minutes. Prepare your cauliflower bites as per the instructions. Heat 2 tablespoon olive oil in large skillet over medium heat. After dipping in batter, then breadcrumbs, fry for 10-15 minutes, turning halfway through, until bites are crispy. Remove from pan and place on paper towels patting off excess oil. Now, simply submerge them into dipping sauce and place back in skillet to fry for 5 more minutes or until all liquid is absorbed and your desired crispiness is attained. 
  • Not a fan of cauliflower or simply want a variety? Substitute with broccoli

Nutrition

Serving: 3piece | Calories: 301kcal | Carbohydrates: 59g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 772mg | Potassium: 157mg | Fiber: 3g | Sugar: 13g | Vitamin A: 286IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 3mg