Cauliflower Wings Recipes

BBQ CAULIFLOWER "WINGS"

Steps:

• Preheat the oven to 450 degrees F. Lightly spray a nonstick baking sheet with cooking spray.
• In a large bowl, whisk together the rice flour, garlic powder, cumin, paprika, salt and pepper. Whisk in 1 cup water until completely incorporated and you have a thin batter. Add the cauliflower florets and toss to coat completely with the batter. Use tongs or a fork to remove the florets from the bowl, allowing excess batter to drip off. Place in a single layer on the prepared baking sheet.
• Bake until the batter begins to set, about 10 minutes. Use tongs or a spatula to flip the florets and bake the other side until the batter looks completely dry, about 10 minutes longer.
• Meanwhile, combine the barbecue sauce and butter in a small saucepan. Cook over medium heat, stirring occasionally, until the butter is melted.
• When the cauliflower is done, use a pastry brush to completely coat the florets with the sauce. Bake again until the florets are crispy and the sauce is completely absorbed, 8 to 10 minutes. Serve with carrot and celery sticks on the side.

KOREAN BAKED CAULIFLOWER 'WINGS'

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Mix gochujang, ketchup, sugar, soy sauce, sesame oil, honey, and garlic together in a bowl. Set sauce aside.
• Mix water, rice flour, potato starch, granulated garlic, salt, and white pepper together in a bowl. Add a small amount of additional water if batter is too thick.
• Place cauliflower pieces in a bowl and pour batter on top. Toss to coat. Transfer to the prepared baking sheet, leaving space between each piece.
• Bake in the preheated oven until some spots form, about 30 minutes.
• Transfer baked 'wings' to a large bowl, leaving oven on. Add sauce and toss to coat. Return 'wings' to the baking sheet, leaving space between them. Return to the hot oven until black spots start to appear, about 15 minutes.
• Transfer to a serving plate and top with sesame seeds.

CRISPY CAULIFLOWER WINGS

Steps:

• Preheat oven to 450°F.
• Cut cauliflower into bite-sized pieces.
• Combine all batter ingredients in a large bowl and whisk until smooth. Add cauliflower and toss well to combine.
• Pour the cauliflower into a large strainer and let sit 5 minutes allowing excess batter to drip off. Gently toss cauliflower in the breadcrumb mixture.
• Place on a parchment lined pan and bake 15 minutes. Flip cauliflower and cook 8-10 minutes or until cauliflower is tender-crisp and coating is crispy.
• If desired, toss caulfilower with half of the sauce before serving (I prefer to dip to keep it crispy).
• Serve with remaining sauce for dipping.

BUFFALO CAULIFLOWER WINGS

Steps:

• For the cauliflower: Fill a large pot with water. Add the bay leaves, granulated garlic, oregano and thyme to the water and bring to a boil. Add the cauliflower pieces and boil until tender but not mushy, about 10 minutes. Drain the cauliflower and set aside.
• Meanwhile, make the batter: Add the flax meal to the hot water in a small bowl and let sit for about 5 minutes.
• In a separate bowl, mix the flour, granulated garlic, oregano, pepper, salt and thyme. Add the oat milk and flax meal mix and whisk until well combined.
• When the cauliflower is cool enough to handle, toss it into the batter.
• Heat a pan for frying over medium-high heat and fill with about an inch of frying oil. Bring to 350 to 375 degrees F.
• Add the battered cauliflower and cook until golden brown. Strain the cauliflower and toss in your favorite hot sauce. Serve with ranch dressing, carrots and celery.
• Enjoy hot!

SPICY CAULIFLOWER WINGS

Steps:

• Preheat the oven to 250˚ F. Set a rack on a rimmed baking sheet and place in the oven. Whisk the milk, eggs and hot sauce in a medium bowl. Stir together the flour, 1 tablespoon salt and 2 teaspoons black pepper in another medium bowl. In a separate medium heatproof bowl, stir together the melted butter, brown sugar, cayenne, paprika, garlic powder and 1 teaspoon each salt and pepper.
• Fill a medium saucepan halfway with vegetable oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350˚ F. Working in batches of about 8 florets at a time, toss the cauliflower in the flour mixture, then dip in the milk mixture, then dredge again in the flour mixture, allowing the excess to fall off between each step. Fry until deep golden brown, carefully turning as needed, 6 to 8 minutes. Remove the cauliflower with a spider or a slotted spoon and transfer to the baking sheet in the oven; keep warm while you fry the remaining cauliflower.
• When all the cauliflower is fried, carefully ladle about 1 cup of the frying oil into the melted butter mixture and stir. (It will sizzle slightly.) Working in batches, add the fried cauliflower to the hot spiced oil, then remove with a slotted spoon and transfer to a platter. Spoon 2 to 3 more tablespoons of the spiced oil over all the florets. Serve with pickles, hot honey and more hot sauce.

HOT CAULIFLOWER WINGS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a cookie sheet with parchment paper.
• Mix flour, paprika, salt, and pepper together. Add enough almond milk to create a slightly thick, soupy texture.
• Place bread crumbs in a shallow bowl. Dip cauliflower pieces one at a time into the batter, then roll in bread crumbs. Place on the prepared cookie sheet.
• Bake in the preheated oven until starting to brown, 15 to 20 minutes.
• While 'wings' are baking, melt margarine and whisk together with hot sauce.
• Reduce oven temperature to 425 degrees F (220 degrees C). Dip 'wings' into the sauce and place back on the cookie sheet; continue baking for 10 to 15 minutes. Serve immediately.