Today, I’m making Crispy Crunchy Cauliflower Wings!
Aka your new favorite cauliflower dish to eat!
These Crispy Crunchy Cauliflower Wings are seriously out-of-this-world, from the super crispy exterior to the perfect amount of spicy Sriracha coating each floret, and the second you take a bite the inside is buttery soft!
The crunchy outside and melt-in-your-mouth inside makes these wings killer! They’re crazy good!
These cauliflower wings are a dish I whipped up a few months ago for my sister and I, as a treat I’d been dreaming of making for weeks. I happen to love all things cauliflower! Most weeks, I usually make simple roasted cauliflower with olive oil, salt, and pepper in the oven, which is delicious but, it doesn’t come close to these crispy, crunchy, spicy cauliflower wings! No, it does not. These cauliflower wings take about 90 minutes to make, but they are well worth the time.
If you want to make these cauliflower wings even more fabulous, you’ve got to make my vegan ranch dipping sauce. This sauce is literally one of the best vegan recipes on Earth! It still blows my mind how soaked cashews, coconut milk, spices, lemon juice, and herbs make such a smooth, dairy-tasting dip. This ranch dip had the consistency of sour cream which is insane!
Let’s get back to the cauliflower wings. First things first, the cauliflower is chopped and washed. I like the cauliflower chopped into medium sized florets so they’re easy to eat and can be considered finger food… at least to me they are!
After chopping the cauliflower set it aside. It’s time to add some crunch and flavor: a bit of water, coconut milk, brown rice flour, garlic powder, paprika, cumin, salt, and pepper are added to a large bowl. These ingredients are all whisked together until the mixture is slightly thickened and there are absolutely no clumps left.
Once the batter is ready, dunk each cauliflower floret into it and tap off any excess batter before placing onto a parchment lined baking pan. Remember to use parchment paper or else the cauliflower WILL stick to the pan. Also, keep in mind that no cauliflower florets should be overlapping in the pan… that would cause one major issue that can ruin the entire dish… the cauliflower will become soggy. That would be a bummer!
After a few minutes of what may seem like tedious work, it’s time to bake the cauliflower. Woohoo! Make sure to move the top rack in oven to the second-to-top shelf. Don’t place the rack on the top shelf or else the cauliflower will cook too quickly and burn. Another tip: only bake cauliflower on one rack at a time, or else the cauliflower on the bottom rack will become soggy.
The cauliflower bakes for about 20 minutes on each side. I know, that everyone who makes the cauliflower will want to dig in after this first round of baking, but hold yourself back. I know it’s hard! There’s only one more step…
The last step is to flip the florets once again, boil the spicy 3-ingredient sauce, and brush it onto each cauliflower piece. Then, bake again and broil for a few minutes.
Now, you can indulge and eat all you want! Unless you plan to make the dipping sauce… which I highly recommend!!! Like, really really recommend you make!
Happy New Year!Print
Crispy Crunchy Cauliflower Wings
- Prep Time: 45 minutes
- Cook Time: 50-60 minutes
- Total Time: 23 minute
- Yield: 3-4 servings as a side dish
- Category: New Years Eve Appetizer, cauliflower recipes, healthy cooking
- 1 head cauliflower
- 3/4 cup coconut milk (can be light, regular, or thick)
- 3/4 cup water
- 1 cup, plus 2 tbsp rice flour*
- 3 teaspoons garlic powder
- 3 teaspoons onion powder
- 1 1/2 teaspoon cumin
- 3/4 teaspoon paprika
- heaping 1/4 teaspoon salt
- heaping 1/4 teaspoon pepper
- 1 tablespoon vegan butter
- 1-2 1/2 tablespoons Sriracha
- 2 tablespoons coconut milk
- Preheat the oven to 450℉ and line a cookie sheet with parchment paper.
- Cut cauliflower into bite-size florets, rinse, and pat dry.
- In a large bowl, whisk together the 3/4 cup coconut milk, water, rice flour, garlic powder, onion powder, cumin, salt, and pepper.
- Dunk each piece of cauliflower into the batter, and place onto a cookie sheet. *Don’t let cauliflower pieces overlap; they need room to cook.
- Bake the cauliflower on the second-to-top shelf in the oven for 20 minutes, then flip and bake for another 10-15 minutes.
- Five minutes before the cauliflower comes out of the oven, melt vegan butter, Sriracha, and 2 tablespoons coconut milk in a small pot. Bring to a simmer, then turn off the heat.
- Brush each piece of cauliflower with the sauce and bake for another 15-20 minutes. Then, broil the cauliflower at 375℉ for 3-5 to crisp it up. Keep a close eye on the cauliflower when broiling so that it doesn’t burn.
- Cool for 8-10 minutes before serving.
- These cauliflower wings are best served the day that they’re made because they will become a bit soggy if stored in the fridge.
*I’m pretty sure all-purpose flour will work in place of rice flour, but I haven’t tried it myself.
Recipe adapted: hotforfoodblog.com –> Lauren makes tons of awesome vegan recipes! I’m not vegan but I love trying vegan recipes out!!