Cauliflower Wings Recipe

Cut and steam

Preheat oven to 220°C (425°F). Wash the cauliflower and cut into 5 equal large florets (each about the size of a small fist). Steam or blanch the florets for 3 minutes to slightly soften but keep structure (alternatively microwave covered with a little water for 2–3 minutes). Pat dry thoroughly with paper towels—moisture prevents batter adhesion.

In a shallow bowl, whisk together gluten-free all-purpose flour, chickpea flour, ground flaxseed, baking powder, garlic powder, onion powder, smoked paprika, salt, and black pepper until uniform.

Slowly whisk in the plant milk until you have a thick, smooth batter that coats a spoon (should be pourable but not runny). Adjust thickness with up to 1–2 tbs more milk if too thick, or 1 tbs more flour if too thin.

Place the gluten-free panko or crushed cornflakes in a shallow dish. Drizzle the olive oil over crumbs and toss to lightly coat—this helps them brown. Season crumbs with a pinch of salt and a little smoked paprika if desired.

Working one floret at a time, dip each steamed cauliflower into the batter, turning to fully coat. Allow excess batter to drip off for 5–10 seconds.

Transfer the battered floret into the breadcrumb mixture and press crumbs onto the surface so they adhere evenly. Place coated florets on a parchment-lined baking sheet. Repeat for all 5 florets.

Lightly spray or brush the coated florets with oil to promote browning. Bake in the preheated oven on the middle rack for 18–22 minutes, turning once halfway through, until golden brown and crisp. If you prefer extra crisp, broil on high for 1–2 minutes at the end—watch closely to avoid burning.

While cauliflower bakes, combine vegan hot sauce and vegan butter in a small saucepan over low heat. Stir until butter melts and sauce is smooth. Remove from heat and stir in maple syrup if using. Keep warm.

When florets are crisp and out of the oven, place them in a bowl and pour the warm buffalo glaze over them. Gently toss to coat each floret evenly (use tongs to avoid breaking). Return glazed florets to the baking sheet and bake 3–4 minutes more to set the glaze.

Remove from oven and transfer to a serving plate. Sprinkle with chopped parsley and serve immediately with vegan ranch or dairy-free blue cheese and a lemon wedge on the side.