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Cauliflower Wings
  • 1 small head cauliflower

  • 1/2 cup all purpose flour

  • 1/2 cup unsweetened almond milk

  • 1/4 teaspoon sea salt

  • 1/2 teaspoon ground black pepper

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon chipotle chili pepper​​

  • 1/4 teaspoon Cayenne pepper

  • 1 cup panko  breadcrumbs


  • 6 tablespoons maple syrup

  • 3 tablespoons soy sauce

  • 1/4 teaspoon ground black pepper

  • 1/4 teaspoon ground ginger

  • a pinch of chipotle chili pepper​​

  • a pinch of 1/4 teaspoon Cayenne pepper

  • 1 teaspoon cornstarch + ¼ cup water separately

  • chopped scallions & sesame seeds for garnish

  1. Preheat oven to 450 degrees. Prepare a lightly greased baking sheet.

  2. Chop the cauliflower into smaller pieces to resemble the size of the wings

  3. In a bowl, whisk the flour, almond milk, salt, ground black pepper and garlic powder to make the batter. If the batter is too thick, feel free to thin it out with some more milk. In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl.

  4. Toss the cauliflower in the batter mixture, using a spatula or spoon to coat them all. Transfer them to the breadcrumbs  to coat completely, then place onto the baking sheet, giving each wing enough space. .

  5.  Bake for 22 minutes. While baking, prepare the ingredients for the Maple Ginger Sauce. 

  6.  In a pan over medium-high heat, mix all the sauce ingredients. Whisk together to help dissolve the cornstarch. Bring to a boil, then a simmer for about 5 minutes until the sauce begins to thicken up. Whisk frequently. Taste test and add more sugar/soy if you want it sweeter or saltier. Remove from heat and allow to cool until needed. It'll also thicken up as it cools

  7.  Remove cauliflower from oven. Toss the wings in the sauce until properly coated. then using tongs or a spoon, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.

  8.  Remove from oven and serve immediately.

  9. Garnish with chopped scallions & sesame seeds. Enjoy!

Recipe adapted from:

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