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Introduction
Cauliflower wings have taken the culinary world by storm in recent years, offering a delicious and innovative plant-based twist on a classic comfort food. While the origins of this dish are somewhat unclear, it's believed to have emerged from the growing popularity of vegetarian and vegan cuisine, as well as the increasing demand for creative ways to enjoy vegetables. These crispy bites pay homage to the timeless appeal of chicken wings, but with a unique and healthier spin that celebrates the versatility of cauliflower. Whether you're a dedicated herbivore or simply seeking a tasty alternative, cauliflower wings have become a beloved staple, transcending dietary preferences and bringing people together over the shared love of delicious, craveable food.
Ingredients
• 1 large head cauliflower (about 3 lbs), cut into bite-sized florets
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1/2 cup panko breadcrumbs
• 1/4 cup grated parmesan cheese (omit for vegan option)
• 2 tablespoons olive oil or avocado oil, for brushing
Step 1:
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Step 2:
In a shallow bowl, whisk together the all-purpose flour, garlic powder, paprika, salt, and black pepper.
Step 3:
In another shallow bowl, pour the unsweetened almond milk.
Step 4:
In a third shallow bowl, combine the panko breadcrumbs and grated parmesan cheese (if using).
Step 5:
Working in batches, dip the cauliflower florets first into the flour mixture, coating them evenly on all sides. Shake off any excess flour. Then, dip the florets into the almond milk, allowing any excess to drip off. Finally, coat the florets in the panko-parmesan mixture, pressing gently to ensure the coating adheres.
Step 6:
Transfer the coated cauliflower florets to the prepared baking sheet, arranging them in a single layer, leaving a bit of space between each piece.
Step 7:
Lightly brush or spray the coated cauliflower florets with olive oil or avocado oil, if desired, for extra crispiness.
Step 8:
Bake for 25-30 minutes, flipping the cauliflower florets halfway through, until the coating is golden brown and crispy.
Step 9:
Remove the cauliflower wings from the oven and let them cool slightly before serving.
Q: Can I use regular milk instead of almond milk?
A: Yes, you can substitute regular milk or any other plant-based milk of your choice if you prefer.
Q: How can I make these cauliflower wings crispy without using oil?
A: Instead of brushing or spraying with oil, you can try misting the cauliflower florets with a small amount of water or lemon juice before baking. This can help create a crispy texture.
Q: Can I bake these cauliflower wings in an air fryer?
A: Yes, you can absolutely cook these cauliflower wings in an air fryer. Preheat the air fryer to 400°F (200°C) and cook the coated florets in batches for about 15-18 minutes, shaking the basket occasionally, until crispy and golden brown.
• For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs.
• For extra crispiness, you can lightly spray or brush the cauliflower wings with avocado or olive oil before baking.
• Serve with your favorite dipping sauces like vegan ranch, BBQ sauce, or hot sauce.
• This recipe is vegetarian and can be made vegan by omitting the parmesan cheese.
Serve the cauliflower wings hot, with your favorite dipping sauces on the side, such as vegan ranch, BBQ sauce, or hot sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer to regain crispiness before serving.
Prepare the three coating bowls before you start cooking to ensure a smooth and efficient breading process. You can also bake the cauliflower wings in batches if your baking sheet is too small to accommodate all the florets in a single layer.
- Be sure to shake off any excess flour, milk, or breadcrumb mixture from the cauliflower florets to prevent clumping and ensure even cooking.
- Arrange the coated cauliflower florets in a single layer on the baking sheet, leaving some space between each piece to allow for even browning and crisping.
- For extra crispiness, you can lightly spray or brush the coated cauliflower florets with avocado or olive oil before baking.
For a spicy twist, add cayenne pepper or red pepper flakes to the flour mixture. For a cheesy flavor, increase the amount of parmesan cheese or add a sprinkle of your favorite shredded cheese to the breadcrumb mixture.
These crispy cauliflower wings pair well with a variety of dipping sauces, such as vegan ranch, BBQ sauce, or hot sauce. They can also be served as an appetizer or snack alongside a fresh green salad or roasted vegetables.
Cauliflower is available year-round, making this recipe suitable for any season. However, it may be most enjoyable during the cooler months when heartier, comforting foods are appreciated.
This recipe contains wheat (all-purpose flour, panko breadcrumbs) and dairy (parmesan cheese, which can be omitted for a vegan version). It is also free from eggs, soy, and nuts (unless almond milk is used).
