Cauliflower 'wings' Recipe

Prepare cauliflower

Preheat the oven to 220°C (425°F) if baking; if frying, heat a large skillet with 1/4 inch oil to 350°F (175°C). Rinse and thoroughly dry 1 lb cauliflower. Cut into bite-size florets, keeping pieces roughly even (about 1–1.5 inches). Pat dry with paper towels to remove surface moisture.

Make batter

In a large bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Gradually whisk in 1 cup cold water until a smooth, slightly thick batter forms—thicker than pancake batter but able to coat a spoon. If the batter seems too thick, add up to 2 tablespoons more water.

Coat cauliflower

Working in batches, toss florets into the batter, turning to coat thoroughly. Use tongs or a fork to lift each floret and let excess batter drip back into the bowl.

Cook cauliflower

Frying option: Carefully place battered florets into the hot oil in a single layer (do not overcrowd). Fry until golden and crisp, 3–5 minutes per side. Transfer to a paper towel–lined sheet to drain. Baking option: Lightly oil a rimmed baking sheet or line with parchment and place battered florets on the sheet, spaced apart. Lightly spray or brush tops with neutral oil. Bake at 220°C (425°F) for 20–25 minutes, flipping once halfway, until golden and edges are crisp. For extra crispness, broil 1–2 minutes at the end monitoring closely.

Make sauce

While cauliflower cooks, combine 1/2 cup hot sauce, 2 tbsp unsalted butter, 1 tsp honey or maple syrup, 1/2 tsp apple cider vinegar and 1/2 tsp Worcestershire sauce in a small saucepan over low heat. Warm gently until butter melts and sauce is smooth, whisking to combine. Taste and season with 1/4 tsp salt and 1/4 tsp black pepper; keep warm. Alternatively, melt the butter first and whisk into the hot sauce in a bowl.

Toss cauliflower in sauce

Place the cooked cauliflower in a large bowl, pour the warm sauce over it, and toss gently but thoroughly until each piece is evenly coated. If you prefer a saucier finish, reserve 1–2 tbsp sauce to drizzle when serving.

Arrange sauced cauliflower on a serving platter with celery and carrot sticks and a bowl of ranch or blue cheese dressing for dipping. Sprinkle with chopped parsley if using. Serve immediately while hot and crisp.