BBQ cauliflower wings make the perfect appetizer or side! They’re coated with the most divine vegan bbq sauce and baked to crispy, crunchy perfection.
Satisfy your cravings for wings with these BBQ cauliflower wings. Even the most confirmed carnivores will find them irresistible and they are a vegan dream come true.
They’re perfect to serve as an appetizer or side dish and if you’re making appetizers and snacks for game night then you can’t get more perfect than this.
WHAT GOES INTO VEGAN CAULIFLOWER WINGS:
INGREDIENT NOTES
- Panko breadcrumbs – work best for this recipe, but you can substitute them for any brand of vegan breadcrumbs.
- BBQ sauce – you can use your favourite store-bought vegan BBQ sauce or you can make up a batch of our homemade vegan BBQ sauce that is simply divine with these cauliflower wings.
- Cauliflower florets – you can either buy the cauliflower already cut into florets or you can buy a large head of cauliflower and cut it into florets yourself.
- Soy milk – can be replaced with a different non-dairy milk but thick, creamy options work best which is why soy milk is a great option.
Ingredients
- 2 pounds Cauliflower Florets (900g)
- 1 cup Soy Milk (240ml) or other creamy non-dairy milk
- ¾ cup All Purpose Flour (93g)
- 2 Tbsp Cornstarch
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- ¼ tsp Salt
- ¼ tsp Ground Black Pepper
- ¼ tsp Cayenne Pepper
- 2 cups Panko Breadcrumbs
- ¼ tsp Salt
- ¼ tsp Ground Black Pepper
- 1 cup Vegan BBQ Sauce
Servings: 8
Instructions
-
Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper.
-
Add soy milk, all purpose flour, cornstarch, garlic powder, onion powder, salt, ground black pepper and cayenne pepper to a large mixing bowl and whisk until combined.
-
Add panko breadcrumbs to a second bowl with salt and pepper.
-
Now add cauliflower florets to the batter in the large bowl and toss them so that they are well coated with batter.
-
Transfer the pieces of cauliflower in batches to the breadcrumbs bowl and gently toss them in the breadcrumbs so that they are coated on all sides.
-
Place the cauliflower florets on the prepared baking sheet. Bake for 20 minutes.
-
Remove from the oven and toss the cauliflower with bbq sauce in a large bowl to coat them.
-
Return them to the baking sheet. Place them back in the oven to bake for a further 10 minutes.
-
Remove them from the oven, brush with more bbq sauce before serving, if you like, and serve!
Notes
- Cauliflower florets – you can either buy the cauliflower already cut into florets or you can buy a large head of cauliflower and cut it into florets yourself.
- Soy milk – can be replaced with a different non-dairy milk but thick, creamy options work best which is why soy milk is a great option.
- Panko breadcrumbs – work best for this recipe, but you can substitute them for any brand of vegan breadcrumbs.
- BBQ sauce – you can use your favorite store-bought vegan bbq sauce or you can make up a batch of our homemade vegan BBQ sauce that is simply divine with these cauliflower wings.
- Make it gluten-free: If you’d like to make these BBQ cauliflower wings gluten-free then my recommendation is to switch the all purpose flour for a gluten-free all purpose flour blend and to use gluten-free bread crumbs.
- Storing: These wings are at their best when hot and crispy. However, leftovers do keep well in a covered container in the fridge for 3-4 days. They do tend to lose their crispiness but they still taste totally delicious. You can reheat them in the microwave or in the oven at 350°F (180°C) until heated through.
Nutrition
Serving: 1Serve | Calories: 219kcal | Carbohydrates: 44g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 600mg | Potassium: 528mg | Fiber: 4g | Sugar: 16g | Vitamin A: 222IU | Vitamin C: 57mg | Calcium: 112mg | Iron: 2mg
Alison Andrews
