Cauliflower Wings

Hey everyone, I came across this cauliflower wing recipe and it was too bomb not to share it with you guys. While these wings may seem like a needy child while preparing them, they are totally worth it!! Say goodbye to chicken wings (if you haven’t already) and say hello to cauliflower wings. I hope you guys enjoy!

Cauliflower Wings

** makes 4 small or 2 large servings


1 head of cauliflower (approx. 4-5 cups of florets)

1/2 C unsweetened non-dairy milk (almond or soy work best)

1/2 C water

3/4 C all-purpose flour (can sub gluten-free rice flour)

2 tsp garlic powder

2 tsp onion powder

1 tsp cumin

1 tsp of paprika

1/4 tsp sea salt

1/4 tsp ground pepper

1 tbsp earth balance buttery spread

1 C frank’s red hot sauce

1 C BBQ sauce

Note: I did half of the cauliflower in hot sauce and the other half in bbq sauce. Which is totally up to your preference.

Line baking sheet(s) with parchment paper and preheat your oven to 450 F.

Wash and cut cauliflower head into bite sized pieces/florets.

Mix all the ingredients (minus the earth balance and hot sauce, this is added separately!) into a mixing bowl.

The batter shouldn’t be so thick that it doesn’t drip, but also not so thin that it doesn’t coat or stick to the cauliflower.

NOTE: if you’re using rice flour you may need to add a little more liquid to get the batter the right consistency. It tends to be slightly thicker.

Dip each floret into the mixture and coat evenly. Tap off the excess a couple of times on the side of the bowl.

Lay florets in an even layer on the parchment lined baking sheet without placing them too close together.

NOTE: parchment paper is essential in preventing the batter from coming off throughout baking! Listen to this advice, half of your cauliflower will really be stuck to the surface if you use anything else.

Bake for 25 minutes until golden brown, flipping the florets over half way through to get all sides golden brown and crispy.

While those bad boys are in the oven this will be the perfect time to get your ranch dip and wing sauce ready. In a small saucepan on low heat melt earth balance and mix in hot sauce (or earth balance and bbq sauce). Once it begins to melt remove it from heat and mix together.

Once the cauliflower finishes the first bake in the batter, remove them from the oven. Either place all the florets in a mixing bowl and coat evenly with sauce or coat them in smaller batches. Next place all florets coated with sauce back on the same baking sheet. Bake in the oven for another 25 minutes, flipping the florets over half way through.

NOTE: Using gluten-free rice flour may vary bake time and everyone’s oven is different. Watch the florets at both stages and adjust bake time accordingly!

Ranch Dip Ingredients:

1 C vegan mayonnaise of your choice

1/8 C non-dairy milk

2 tsp apple cider vinegar

1 tsp onion powder

1/4 tsp sea salt

1/4 tsp ground pepper

1 tbsp dill

1 tbsp parsley

1 tbsp chives

If you use a vegan mayonnaise without garlic in it, then you might also want to add 1 tsp of garlic powder.

Finely chop the fresh dill, parsley and chives. Whisk together all the ingredients until smooth.

Refrigerate before serving.

Thanks for reading!

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4 thoughts on “Cauliflower Wings

  1. I’ve been in search of a good cauliflower wing recipe, after trying some out at a pub serving up delicious vegan fare! Thanks for sharing and I’m so excited to give these a whirl (and a taste)!

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