Hot Cauliflower Wings Recipes

CAULIFLOWER WINGS

Steps:

• Preheat oven to 450°F. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together flour, garlic powder, onion powder, paprika, pepper, and salt. Add milk and whisk until no lumps remain. Dip each cauliflower floret into batter and allow excess to drip off before transferring to prepared baking sheet. Bake until coating begins to brown and cauliflower is completely tender, about 20 minutes. Allow to cool slightly on baking sheet.
• While cauliflower bakes, stir together hot sauce, melted butter, and honey until homogenous. Dip a cooked cauliflower floret in the sauce and turn to coat. Remove to a platter, allowing any excess sauce to drip off, and repeat with remaining florets. Serve with ranch dressing if desired.

CAULIFLOWER HOT WINGS WITH VEGAN AIOLI

Steps:

• Heat the oven to 350 °F.
• Carefully cut the cauliflower into bite-sized florets.
• In a large bowl, combine the all-purpose flour, the plant-based milk, the water, the garlic power, the paprika powder, the salt, and the black pepper. Stir until well combined. For a gluten-free version substitute the all-purpose flour with chickpea flour (also omit the water if using chickpea flour).
• Dip the florets into the batter, so they're completely coated.
• Roll them in the panko breadcrumbs. Omit this step for a gluten-free version. However, they're way crispier with the panko breadcrumb coating.
• Line a baking sheet with parchment paper and lay the cauliflower florets on the baking sheet. Don't put them on top of each other. Bake for 25 minutes at 350 °F.
• Transfer the cooked cauliflower wings to a bowl. Combine the BBQ sauce with a teaspoon sriracha sauce and pour it over the baked cauliflower wings. Evenly coat them from all sides by stirring them a few times.
• Put the coated hot wings back on a baking sheet lined with parchment paper. Bake again for 20 minutes at 350 °F.
• Serve immediately and sprinkle with the green onions and serve with vegan aioli or vegan ranch sauce. Enjoy!

BUFFALO CAULIFLOWER

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with cooking spray.
• Mix flour, water, garlic powder, salt, and pepper together in a bowl using a whisk until batter is smooth and somewhat runny. Add cauliflower to batter and mix until cauliflower is coated; spread onto the baking sheet.
• Bake in the preheated oven until lightly browned, 20 to 25 minutes.
• Melt butter in a saucepan over medium heat. Remove saucepan from heat and stir hot pepper sauce and honey into butter until smooth. Brush hot sauce mixture over each cauliflower piece, repeating brushing until all the hot sauce mixture is used.
• Bake in the oven until cauliflower is browned, about 10 minutes. Remove baking sheet from oven and allow the cauliflower to cool 10 to 15 minutes.

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.

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.

CAULIFLOWER HOT WINGS WITH BUTTERMILK RANCH DIPPING SAUCE

Steps:

• Preheat the oven to 450 degrees F; place oven racks in the top and bottom positions. Line two baking sheets with parchment.
• For the dipping sauce: Whisk the buttermilk, mayonnaise, sour cream and vinegar in a medium bowl until smooth. Add the chives, parsley, dill, garlic powder, 1/4 teaspoon salt and some pepper; whisk to combine. Cover and chill while you make the cauliflower.
• For the cauliflower: Whisk the flour, paprika, garlic powder and 1 teaspoon salt in a large bowl. In a spouted measuring cup, stir together the buttermilk and 1/2 cup water. Whisk the buttermilk mixture into the flour to make a smooth, thick batter.
• Add the cauliflower to the batter and toss well to coat. Transfer the cauliflower to the prepared baking sheets, shaking excess batter back into the bowl. Arrange the florets on the baking sheets so they don't touch. Bake until the batter is set, about 15 minutes.
• Meanwhile, melt the butter with the hot sauce in a small saucepan over low heat. When the cauliflower has baked for 15 minutes and the batter is set, drizzle with half of the hot sauce mixture, then turn over the florets and drizzle with the rest of the hot sauce mixture.
• Set the oven to broil. Broil the cauliflower until tender and the coating is crispy, 2 to 3 minutes. Let cool briefly before serving with the dipping sauce. Serve carrot sticks, celery sticks, bell pepper strips and cucumber slices alongside.