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Ingredients
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Cauliflower
Seasoned Coating
Sauce (optional)
For Serving
Oil (if frying) / For Air Frying or Baking
Method
Prepare Cauliflower & Batter
Preheat
Preheat oven to 220°C (425°F) if baking, or preheat an air fryer to 200°C (400°F). If frying, heat a pot with 2 cups neutral oil to 180°C (350°F). Line a baking sheet with parchment and place a wire rack on top.
Trim the cauliflower head into bite-sized florets, keeping them fairly uniform (about 1 to 1.5 inches) so they cook evenly. Pat dry with a towel to remove excess moisture.
In a large bowl whisk together the flour, milk, and egg (if using) until smooth and thick enough to coat the back of a spoon. If batter is too thick, add up to 2 tablespoons water to thin slightly. Season batter lightly with 1/4 tsp salt and 1/4 tsp black pepper.
Seasoned Coating
In a separate wide shallow bowl or tray combine panko, cornstarch, smoked paprika, garlic powder, onion powder, remaining 3/4 tsp salt, 1/4 tsp black pepper, and cayenne (if using). Mix thoroughly so spices are evenly distributed.
Working in batches, dunk each cauliflower floret into the batter, letting excess drip off, then press into the seasoned panko mixture, coating completely. For extra adhesion, return coated florets briefly to the batter and then again to the panko for a double coating.
Cook: Bake / Air Fry / Fry
Bake (oven)
Arrange coated florets on the prepared wire rack in a single layer leaving space between pieces. Lightly spray tops with oil. Bake for 20-25 minutes, then flip florets, spray again, and bake another 8-12 minutes until golden brown and crisp. Total time ~30-37 minutes.
Air Fry
Place florets in a single layer in the air fryer basket (work in batches to avoid crowding). Lightly spray with oil. Air fry at 200°C (400°F) for 12-16 minutes, shaking the basket or turning florets halfway, until crisp and golden.
Fry (optional)
Carefully lower a few florets at a time into the 180°C (350°F) oil and fry 3-4 minutes until deep golden. Use a slotted spoon to transfer to a paper towel-lined tray to drain. Fry remaining batches.
Sauce & Toss (optional)
For a classic buffalo-style glaze, melt butter in a small saucepan over low heat, stir in hot sauce, honey or maple syrup, and apple cider vinegar. Warm until combined and slightly simmering, then remove from heat.
Place cooked cauliflower wings in a large bowl, pour sauce over them, and gently toss to coat. For extra crispness, return sauced florets to the oven or air fryer at 200°C (400°F) for 2-3 minutes to set the glaze (optional).
Finish & Serve
Transfer cauliflower wings to a serving platter, sprinkle with chopped parsley or chives, and serve immediately with lemon wedges and ranch or blue cheese dressing on the side.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 200°C (400°F) oven or air fryer for 6-8 minutes before serving.