Veggie Wings (6) Recipe

Prep cauliflower

Preheat oven to 220°C (425°F) if baking, or heat oil in a deep skillet to 180°C (350°F) for shallow frying. Trim cauliflower into medium florets (about 6–8 per head) so each piece is bite-sized and has a little stem to hold.

Make batter

In a large bowl whisk together flour, garlic powder, onion powder, salt, and black pepper. Whisk in the milk and cold water until a thick, smooth batter forms. If using an egg, beat it and whisk into the batter for extra richness. Batter should coat but not be runny; adjust with a tablespoon more flour or water if needed.

Coat and breadcrumb

Working in batches, dredge cauliflower florets into the batter to fully coat. Let excess drip off, then press each floret into the panko breadcrumbs until well coated on all sides. Place on a wire rack while you finish the rest.

Cook the 'wings'

If frying: add 1/2 cup vegetable oil to a wide skillet over medium heat. Fry florets in batches for 3–4 minutes per side until golden and crisp. Transfer to a paper towel–lined tray to drain. If baking: arrange coated florets on a parchment-lined baking sheet, lightly spray with oil, and bake for 20–25 minutes, flipping once halfway, until golden and crisp. For extra crispness, broil 1–2 minutes at the end, watching closely.

In a small saucepan over low heat melt the butter, then whisk in the hot sauce, honey (if using), and Worcestershire. Warm gently until combined and slightly thickened, 2–3 minutes. Toss the cooked cauliflower in the sauce until evenly coated, or brush the sauce on each piece. Serve immediately with celery, carrot sticks, and blue cheese or ranch.

In a small saucepan combine BBQ sauce, Guinness, brown sugar, apple cider vinegar, and smoked paprika. Simmer over medium-low heat for 4–6 minutes until slightly reduced and glossy. Taste and adjust sweetness or acidity. Toss the cooked cauliflower in the warm sauce to coat and serve with celery/carrot and dipping sauce.

Melt butter in a small skillet over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Remove pan from heat and stir in grated Parmesan, lemon juice, parsley, and black pepper to make a thick, glossy coating. Toss the hot cooked cauliflower gently in the garlic-Parmesan mix so cheese melts and adheres. Sprinkle extra Parmesan and parsley before serving.

Combine sweet chili sauce, soy sauce, rice vinegar, sesame oil, and optional lime zest in a small saucepan. Warm over low heat for 1–2 minutes to meld flavors; do not boil. Toss the cooked cauliflower in the sauce until evenly glazed. Garnish with chopped green onion or sesame seeds if desired; serve with crisp vegetables and a cooling dip if preferred.

Plate 6 pieces per order (selecting the chosen sauce) and spoon any remaining sauce over the top for extra flavor. Garnish with parsley or green onion and serve immediately with celery, carrot sticks, and 2–3 tablespoons of blue cheese dip or ranch per portion.