I used to make cauliflower wings pretty frequently back when I was first living in London a couple of years ago, I actually had quite the cauliflower obsession. I then forgot about them for awhile, and then recently brought them to a girls night as an appetizer. Ever since, I’ve been wanting to make them again to share with all of you!
My version uses chickpea flour, or besan, which is gluten-free and full of protein. These are a great appetizer; something fun I serve to my omni friends (which is most of them). I also eat them for dinner on occasion, they’re just too delicious to resist. Lately, this Spicy Orange Ginger sauce has been my favourite coating but you can really use whatever sauce you’re feeling! I will also often make them with a spicy barbecue or sriracha maple garlic.
These crispy cauliflower wings are baked and contain a vegetable, which makes them way healthier then the typical meat-based variety. If you like it saucy, double the sauce recipe and do a second coating after they’ve baked the second time or use the extra as a dip. These are definitely best when fresh, so if you’re concerned about being able to finish them (which likely won’t be a problem), then halve the recipe.
These baked cauliflower wings are crispy and delicious. The sauce is mildly sweet with an orange undertone and a kick of spice, thanks to the garlic chili paste and jalapenos.
- 1 head of cauliflower, cut into bite sized pieces
- 3/4 c of besan (chickpea flour)
- 3/4 c of unsweetened almond milk
- 1/4 tsp salt
- 1-2 garlic cloves
- 1 Tbsp grated ginger
- 2 Tbsp Apple Cider Vinegar
- 2 Tbsp Fresh Lemon
- 2 Tbsp fresh jalapeno, minced
- Juice from 1 orange*
- 2-3 Tbsp Tamari (or soy sauce)
- 2 Tbsp brown sugar (vegan if necessary)
- 1 Tbsp Tapioca starch mixed with 3 Tbsp water(or corn starch or other thickening agent)
Preheat the oven to 410F.
Wash the cauliflower and cut into bite-sized pieces.
Mix the besan flour, almond milk and salt in a large bowl, whisking with a fork. It should be thick enough to stick to the cauliflower wings. If it is too thin, it will run off. Add more besan or almond milk as required to achieve desired consistency.
Toss the cauliflower into the bowl with the coating, mixing with a spatula to cover.
Line a cookie sheet with wax paper. Use a slotted spoon or large fork to remove the cauliflower from the bowl, allowing the sauce to drip off. Spread evenly over cookie sheet.
Bake 25 minutes.
While the cauliflower is baking, make the orange ginger sauce. Add the garlic, jalapeno and ginger first, allowing to cook for 2-3 minutes until browned. Then add all of the other ingredients and bring it to a boil before allowing to simmer and reduce. If you find the sauce is not thickening nicely, you can add the tapioca starch, mixed with water to thicken.
After 25 minutes, remove the cauliflower wings from the oven. Coat the wings in sauce. You can do this by dipping each individually into the sauce until coated. Alternatively, you can place all of the wings into a large metal bowl and pour the sauce over them, stirring or tossing gently to coat.
Bake for another 20 minutes until beginning to brown.
Remove from the oven and enjoy!