Cauliflower Wings Recipe
hand cut cauliflower, lightly breaded, & fried with choice of one sauce: korean bbq, buffalo, garlic parm, or honey bbq & served with ranch or bleu cheese
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cauliflower & Breading
Sauce choices (choose one)
Sauce components (if making from scratch)
Finishing & Serving
Method
Prep & Batter
Prepare cauliflower
Wash and trim 1.5 lbs of cauliflower into medium florets (bite-sized, roughly 1–1.5-inch pieces). Pat dry so batter will adhere.
Make batter
In a large bowl whisk together 3 tbs all-purpose flour, 2 tbs cornstarch, 1 tsp baking powder, 1 tsp salt, 0.5 tsp black pepper, 1 tsp garlic powder, 0.5 tsp onion powder, and 0.5 tsp smoked paprika. Gradually whisk in about 7 tbs cold water until you get a thick, smooth batter that coats the back of a spoon (add or reduce water by 1 tbs to adjust consistency).
If using panko, spread 0.75 cup panko on a plate. After dipping florets in batter, press lightly into panko for extra crunch.
Frying (or baking alternative)
Heat oil
Pour about 1 cup vegetable oil into a deep skillet or heavy-bottomed pot to create a 1–1.5 inch deep frying layer. Heat over medium-high until oil reaches 350°F (175°C) or a piece of batter sizzles and browns in ~30 seconds.
Fry cauliflower
Working in a single layer and not overcrowding the pan, dip each cauliflower floret into the batter, optionally press into panko, then carefully add to hot oil. Fry 3–4 minutes per side until golden brown and crisp. Remove with a slotted spoon to a wire rack or paper towel-lined plate to drain. Repeat with remaining florets. Total fry time ~12–16 minutes depending on batching.
Baking alternative
For a baked version: preheat oven to 220°C (425°F). Place battered (and panko-coated if using) florets on a parchment-lined sheet, spray lightly with oil, and bake 20–25 minutes, flipping halfway, until crisp and browned.
Sauce & Tossing
Make or warm sauce
If using jarred sauce, warm 0.5 cup gently in a small saucepan over low heat. To make from scratch, choose one of the following and cook for 2–3 minutes until slightly thickened and combined: Korean BBQ — combine 2 tbs gochujang, 1 tbs soy sauce, 1 tsp rice vinegar, 1 tbs brown sugar (or honey) and a splash of water; Buffalo — melt 2 tbs butter with 3 tbs hot sauce; Garlic Parmesan — melt 2 tbs butter, sauté 1 tsp minced garlic 30 seconds, stir in 0.25 cup grated Parmesan and 2–3 tbs of reserved pasta-style cream or 1–2 tbs milk to loosen; Honey BBQ — combine 0.25 cup bbq sauce with 2 tbs honey and warm until combined.
Toss wings in sauce
Place hot fried cauliflower in a large mixing bowl. Pour warm sauce (about 0.5 cup) over the florets and gently toss with two spatulas or tongs until evenly coated. Work in batches if necessary so coating is even and cauliflower remains crisp.
Finish & Serve
Arrange sauced cauliflower wings on a serving platter. Garnish with 2 tbs chopped parsley or sliced green onions and a light sprinkling of extra Parmesan if using garlic parm sauce.
Serve immediately with ranch or bleu cheese (0.25 cup each as preferred) and lemon wedges on the side. Recommend serving warm so breading remains crisp.