When I tell people how amazing cauliflower wings are, most of them look offended that I would ruin a perfectly good wing. I was once one of those skeptics, but after trying them I have now been converted to a cauliflower-wing ambassador. They don’t taste exactly like “real” wings, but they are still delicious in their own way. So, in honor in this week’s feature, I decided to spread the deliciousness and recreate this vegan cauliflower wing recipe for all my wing lovers out there. Even if you’re not vegan or vegetarian, this recipe is worth a try.
1 head of cauliflower
1/2 cup of unsweetened non-dairy milk
1/2 cup of water
3/4 cup of all-purpose flour
2 tsp garlic powder
2 tsp onion powder
1 tsp cumin
1 tsp of paprika
1/4 tsp sea salt
1/4 tsp ground pepper
1 tbsp earth balance buttery spread (any non-dairy butter works)
1 cup of Frank's RedHot sauce or 1 cup of barbecue sauce*
If you prefer less spice you can substitute for regular barbecue sauce or half hot sauce and half barbecue sauce.
First, preheat your oven to 450 F.
Wash and cut the cauliflower head into small florets.
Mix all the ingredients for the batter into a mixing bowl until it is a consistency that can stick to the florets. Coat each piece of cauliflower inevenly and place on a parchment-lined baking sheet.
Bake the florets for 25 minutes until they are golden and crispy.
While the “wings” are baking, start preparing your preferred sauce. I decided to make both the hot sauce and barbecue sauce. Place the sauce and the butter into a saucepan until they melt.
Once the florets are done baking, remove them from the oven and coat them evenly with the sauce. Place the cauliflower wings onto the baking sheet once more and bake for another 25 minutes.
Serve with your favorite dipping sauce and enjoy!