Description
These irresistibly crispy, sweet, and spicy cauliflower wings are baked, not fried, making them a healthier and easier appetizer or meal. Get ready for an explosion of flavor that will convert even the biggest cauliflower skeptics!
Ingredients
- 1 large head cauliflower, cut into 1.5–2 inch florets
- ¾ cup all-purpose flour
- ½ cup unsweetened plant milk (almond, soy, or oat)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup panko breadcrumbs
- For the Bang Bang Sauce:
- ½ cup vegan mayonnaise
- ¼ cup sweet chili sauce
- 1 tbsp maple syrup (or agave)
- 1 tsp rice vinegar
- Optional garnishes: sliced green onions, sesame seeds
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Wash and thoroughly dry cauliflower florets.
- In a large bowl, whisk together flour, plant milk, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth.
- Place panko breadcrumbs in a separate shallow dish.
- Dip each cauliflower floret into the batter, then dredge in panko, pressing to coat. Place on the prepared baking sheet in a single layer.
- Bake for 20 minutes, then flip the florets and bake for another 15-20 minutes, or until golden brown and crispy.
- While baking, whisk together vegan mayonnaise, sweet chili sauce, maple syrup, and rice vinegar in a medium bowl for the bang bang sauce.
- Transfer hot baked cauliflower to a large bowl, pour sauce over, and toss gently to coat.
- Serve immediately, garnished with green onions and sesame seeds if desired.
- Prep Time: 20 mins
- Cook Time: 40 mins