These spicy and sticky Crispy Cauliflower Wings are on another level! They have so much flavor and texture; they might just be the best cauliflower wings we’ve ever tested! 😍
Perfect for a fun plant-based snack that packs a punch or as a delicious appetizer with friends. I could eat the whole bowl of them on my own. For a complete and balanced meal, we combined them with lettuce, beetroot hummus, edamame, and sesame seeds. They were so delicious; I can’t wait to make them again!
For a gluten-free option, use GF breadcrumbs and flour. 🙏
Why This Recipe Works
- Texture: The panko crumbs give these wings a crunchy exterior, while the cauliflower remains tender. Baking them is a healthier alternative than deep frying while keeping them super crunchy.
- Flavor: A blend of spices and a spicy-sweet sauce make these wings irresistibly tasty.
- Ease: Simple ingredients and easy-to-follow steps make this a go-to recipe.
- Cauliflower: Opt for fresh cauliflower.
- Spelt Flour: I love using spelt flour to add to the diversity of wholegrains we are consuming. Spelt is fiber and protein-rich. Can be replaced with all-purpose wholemeal flour, buckwheat, or gluten-free flour for a gluten-free option.
- Soy Milk: We always choose soy milk for its higher protein content but any dairy-free milk can be used as a substitute.
- Harissa: This adds the heat; adjust the quantity based on your spice tolerance.
- Tapioca Starch: This will make the sauce thicken. Cornstarch can be used as an alternative for thickening the sauce.
Create the cauliflower wing batter: In a large bowl, combine spelt flour, soy milk, and spices like cumin, turmeric, and garlic powder. Stir until smooth and lump-free.
On a separate plate, spread out your panko crumbs. Season them with a dash of salt and pepper for that extra flavor kick. Dip each cauliflower floret into the batter, making sure it’s well-coated. Then, roll it in the panko crumbs. Place each coated floret on your prepared baking tray. Give the florets a light spray of olive oil and bake for 25 minutes, flipping them halfway through to ensure even cooking. While the cauliflower bakes, it’s time to prepare your sauce. In a pan over medium heat, add sesame oil, garlic, and ginger. Cook until fragrant.
Add in harissa, maple syrup, lime juice, and orange juice. Stir well. Thicken the sauce by adding a mixture of tapioca starch and water. Stir until it reaches your desired consistency.
Once the cauliflower is done, drizzle the sauce over it or serve it on the side for dipping. For a balanced meal, we added them to a bed of lettuce, beetroot hummus, edamame, and sesame seeds. Enjoy immediately to experience the best texture and flavor.
- Can I make these in advance? No, they’re best served immediately for maximum crunch.
- Are these wings really spicy? The spice level can be adjusted by altering the amount of harissa. Start with 1/2 tbsp and adjust to taste.
Variations and Tips
- Sauce Variations: Try a BBQ or teriyaki sauce for a different flavor profile.
- Serving Tips: Combine with a source of protein and some extra veggies to make a full meal, or make it the star of your next Buddha bowl.
- Storage: This one is best enjoyed fresh, and the texture does not hold, so we don’t recommend making extra.
Why You’ll Love These Crispy Cauliflower Wings
These vegan Crispy Cauliflower Wings are:
- Easy to Make
- Absolutely Delicious
Crispy Cauliflower Wings
- ½ cauliflower, diced into florets
- 3 sprays olive oil
- ½ cup spelt flour
- ⅔ cup soy milk
- ½ tsp cumin
- ½ tsp turmeric
- ½ tsp garlic powder
- pinch salt & pepper
- 1 cup panko crumbs
- dash salt & pepper
- 1 tsp sesame oil
- 1 tbsp grated ginger
- 1 tbsp harissa (use half if sensitive to heat)
- 1 tbsp maple syrup
- ½ lime juiced
- pinch salt
- 1 orange juiced
- ⅓ cup water
- ½ tbsp tapioca starch
- Preheat your oven to 435F/220C. Prepare a baking tray by lining it with parchment paper.
- In a mixing bowl, combine all the batter ingredients. Stir until you get a smooth, lump-free batter.
- On a separate plate, spread out the panko crumbs for breading. Season with a dash of salt and pepper.
- Dip each cauliflower floret into the batter, ensuring it’s well-coated. Then roll it in the panko crumbs. Place the coated florets on the prepared baking tray.
- Spray the coated cauliflower florets lightly with olive oil. Bake for 25 minutes, flipping the florets halfway through to ensure even cooking.
- While the cauliflower is baking, prepare the sauce. In a pan over medium heat, add sesame oil, garlic, and ginger. Cook until fragrant, about 2 minutes.
- Add the harissa, maple syrup, lime juice, orange juice, and salt to the pan. Stir well to combine all the ingredients.
- In a separate bowl, mix the tapioca starch with 1/3 cup of water. Add this mixture to the pan and stir until the sauce thickens.
- Once the cauliflower is done, drizzle the sauce over it. Serve immediately to maintain the crunchiness. For extra crunch, serve the sauce on the side for dipping.