Vegan Cauliflower Wings

These vegan cauliflower wings are crispy, saucy, and packed with just the right kick. Baked to perfection, so you get all the crunch without the greasy mess!

Course Appetizer, Vegan Snacks

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 169kcal

Author Louisa

Equipment

Ingredients

1 head cauliflower (approximately 4 cups of florets)
1 cup flour
1 tsp ground paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 cup almond milk
1 cup Panko breadcrumbs
1 cup buffalo sauce
1 tbsp avocado oil
Celery sticks for serving
Vegan ranch dressing for dipping

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Cut the cauliflower head into bite-sized florets. Set aside.
Combine the flour, ground paprika, onion powder, garlic powder, salt, and almond milk until thick and smooth.
Dip each floret into the batter, shaking off any excess. Then, dip the coated florets into the breadcrumbs and arrange them on the prepared baking sheet.
Bake the vegan cauliflower wings for 20 minutes, flipping halfway through.
While baking, prepare the sauce. Combine the buffalo sauce and avocado oil in a large mixing bowl.
Add the cooked florets into the buffalo sauce and toss until they're well-coated.
Return the coated cauliflower florets to the baking sheet and bake for another 10 to 15 minutes or until they're crisp to your liking.
Serve with celery sticks and your choice of dipping sauce. We opted for homemade vegan ranch!

Notes

Cut down the center from the core to the top of the cauliflower head to reveal the stems branching off from the center. Then, break off the florets, ensuring they're not too small or too big.
For crunchier cauliflower buffalo wings, spray the florets with cooking spray before you coat them in the buffalo sauce. You can also turn the broiler on for the last few minutes of baking to char some bits of the baked vegan wings.
While it's best to bake the wings before serving, you can save time by cutting the florets, mixing the batter, and making the buffalo sauce in advance. Store them in separate containers a day or two ahead and refrigerate until use.

Nutrition