With the correct cooking process, cauliflower wings are crispy on the outside and tender on the inside. Cauliflower itself has a very mild flavor; it takes on the flavors that surround it, which is why I couldn’t help but do a few variations for this recipe. Whichever flavor you decide to make, the healthfulness of this humble veggie makes these wings a totally binge-able snack for parties or just a regular night in. Making cauliflower wings involves quite a few steps, but the recipe is pretty straightforward. More: How to make vegan beer-battered fried pickles First comes the prep. After washing the cauliflower, break it into bite-sized florets. (Keep them on the larger side so they don’t cook too quickly and become mushy.) Next, set up a dredging station with three separate bowls: one for flour, salt, and arrowroot flour; one with nondairy milk; and one with breadcrumbs and nutritional yeast. Dip the cauliflower in the flour mixture, followed by the non-dairy milk, and lastly into the breadcrumb mixture. Lay the breaded cauliflower on a baking sheet lined with parchment paper and bake it at 450F for 25 minutes.
While the cauliflower is cooking, make the sauces for the wings. For the honey barbecue sauce, mix your favorite store-bought brand with agave syrup or vegan honey (or check out the homemade barbecue sauce we used in our pulled barbecue jackfruit sliders!). The ginger scallion sauce is a mix of soy sauce, ginger, scallions, rice vinegar, toasted sesame oil, agave and sesame seeds. The Buffalo sauce consists of Louisiana-style hot sauce and vegan butter.
When the first round of cooking is done, separate the cauliflower into three bowls and mix with each different sauce. Toss each bowl of cauliflower until it’s fully covered with sauce, and then bake it for an additional 15 minutes, or until it starts to brown.
While the cauliflower is in the oven for the second time, make the vegan ranch dip with vegan mayo (I like Sir Kensington’s Fabanaise), lemon juice, apple cider vinegar, garlic, garlic powder, onion powder, salt, pepper and a whole lot of fresh herbs — parsley, chives, and dill — and stir until fully incorporated. More: This beet-burger hybrid recipe is almost too good to be true
They might not be real wings, but these crunchy little morsels always please a crowd. They’re an outrageously tasty vegan side or main dish that the whole family can enjoy for any holiday (or football-watching) celebration.
MORE: See 6 of the best vegan recipes to try Yield 4-6 servings
1/3 cup vegan mayo1 tablespoon lemon juice1-1/2 tablespoons apple cider vinegar1/2 tablespoon fresh parsley, finely chopped1/2 tablespoon fresh dill, finely chopped1/2 tablespoon fresh chives, finely chopped1 teaspoon garlic powder1 teaspoon onion powder1/4 teaspoon salt, plus more to taste1/4 teaspoon pepper, plus more to taste
Cauliflower wings:
1/2 cup all-purpose flour1/4 cup arrowroot flour1/2 teaspoon salt1/2 cup unsweetened nondairy milk1/2 cup panko bread crumbs1 tablespoon nutritional yeast1/2 cup barbecue sauce2 tablespoons vegan honey or agave syrup1/3 cup chopped scallions1/4 cup soy sauce2 tablespoons fresh grated ginger1 tablespoon rice vinegar1 tablespoon toasted sesame oil1/2 teaspoon agave1/2 cup Louisiana-style hot sauce1 tablespoon vegan butter
