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Crispy cauliflower wings on a bed of beetroot hummus, lettuce leaves on a serving platter

Crispy Cauliflower Wings

These Crispy Cauliflower Wings are a flavor-packed appetizer or snack. They're crunchy, spicy, and perfect for dipping!
Author Sarah Cobacho (plantbaes.com)
PREP TIME15 minutes
COOK TIME25 minutes
TOTAL TIME40 minutes
Servings 2
Course Appetizer
Cuisine Plant-Based
Keyword cauliflower, Easy Snack, ginger, gluten-free option, High Protein, lime, maple syrup, soy milk, Spicy, turmeric

Ingredients

Main Ingredients

  • ½ cauliflower chopped into florets
  • 3 sprays olive oil

Batter

  • ½ cup spelt flour
  • ⅔ cup soy milk
  • ½ tsp ground cumin
  • ½ tsp ground turmeric
  • ½ tsp garlic powder
  • pinch Salt and pepper to taste

Breading

  • 1 cup panko crumbs
  • dash Salt and pepper to taste

Sauce

  • 1 tsp sesame oil
  • 1 tbsp ginger minced
  • 1 tbsp harissa paste use half if sensitive to heat
  • 1 tbsp maple syrup
  • ½ lime juiced
  • pinch sea salt flakes
  • 1 orange juiced
  • ⅓ cup water
  • ½ tbsp tapioca flour

Instructions

  • 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, 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.

Video

Nutritional Information - Per Serving
Calories 336kcal | Carbohydrates 61g | Protein 12g | Fat 6g | Sodium 338mg | Fiber 7g | Vitamin A 52IU | Vitamin C 97mg | Calcium 147mg | Iron 3mg