Roasted Cauliflower Wings | Vegan Cauliflower Hot Wings Recipe
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 Servings
  • Cauliflower – 1 large head
  • All-purpose flour – ¾ cup
  • Rice flour – ¼ cup
  • Garlic powder – 2 tsp
  • Onion powder – 2 tsp
  • Cumin powder – 1 tsp
  • Paprika – 1 tsp
  • Chilli powder – ½ tsp
  • Milk – ¾ cup
  • Water – ½ cup
  • Salt & pepper to taste
  • Schezwan sauce (or any other hot sauce of your choice) – ½ cup
  • Tomato ketchup – 2 tbsp
  • Olive oil – 1 tbsp
  1. Wash and cut the cauliflower head into bite sized pieces, about an inch long. Line a baking sheet with parchment paper and preheat your oven to 220 C / 450°F.
  2. In a medium bowl, mix all the ingredients except schezwan sauce (or hot sauce), ketchup & olive oil and whisk thoroughly to make a lump-free batter of pouring consistency. The batter must stick lightly to the cauliflower florets.
  3. Dip each cauliflower floret into the mixture and coat evenly. Tap off the excess batter a couple of times on the side of the bowl.
  4. Lay the batter coated cauliflower florets in an even layer on the parchment lined baking sheet without crowding the sheet; there must be some gap between two florets, else they will steam instead of being crispy roasted.
  5. Bake the coated cauliflower wings for 25 minutes until golden brown, flipping the florets over half way through to get all sides golden brown & crispy.
  6. While the cauliflower is baking, prepare the spicy wing sauce. Heat the olive oil in a small saucepan and mix in hot sauce & tomato ketchup. Whisk them thoroughly to mix everything well. Do a taste test to adjust for seasoning. Set aside.
  7. Once the cauliflower is done its first bake in the batter, remove them from the oven and put all the baked florets into a mixing bowl and pour the prepared spicy wing sauce on top.
  8. Toss the florets to coat evenly, then spread all the florets coated in wing sauce onto the same baking sheet.
  9. Bake the tossed cauliflower wings in the oven for another 25 minutes flipping the florets over half way through. Finally take them out and serve hot with your favorite dip like ranch or garlic aioli. Enjoy!
Recipe by Flavor Quotient at