As someone who isn’t a vegetarian and who normally finds plain cauliflower a bit ‘meh’, I can confirm these Asian Style Cauliflower Wings are absolutely delicious — the best way to make cauliflower shine. A perfect vegetarian alternative to chicken wings.
This is one of those recipes where we hover over the dish as soon as I finish photographing it and happily demolish the lot on the spot, amazed at how good a cauliflower-based snack can be.
The idea for these wings came after a reader asked for a vegetarian version of our Crispy Asian Chicken Wings. At first I wondered how anything could match the flavour of those chicken wings, but cauliflower proved to be an excellent choice — hearty, satisfying and able to carry a bold coating and sauce.
I prefer using natural vegetables rather than mock meats, and cauliflower makes a great base when treated right. The florets are first coated in a batter similar to a buffalo-style coating, which crisps up in the oven and gives the cauliflower a lovely texture.
After baking, the florets are tossed in my classic Asian-style sticky sauce — the same delicious glaze I use for the chicken wings — then finished with spring onions and chilli flakes for colour and a little heat.
Can I make them gluten free?
Yes. Swap regular soy sauce for tamari, use a gluten-free plain flour blend in the batter, and check that the sweet chilli sauce you use is gluten free.
Can I make them ahead?
They’re best eaten straight away while the coating is crisp and the sauce is sticky. If needed, you can prepare the batter and the sauce up to a day in advance — keep both covered in the fridge and cook the cauliflower and finish the sauce when you’re ready to bake.
More Cauliflower Recipes
Skinny Recipes
Cauliflower Steak with Spicy Salsa Verde
Appetizers
Simple Cauliflower Fritters
Appetizers
Bang Bang Cauliflower
Soups
Creamy Cauliflower Soup
Sides
Easy Cauliflower Cheese
Asian
Cauliflower Fried Rice
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Baked Cauliflower Wings – Asian Style
Ingredients
- 120 ml (1/2 cup) milk
- 120 ml (1/2 cup) water
- 90 g (2/3 cup) plain (all-purpose) flour (use gluten-free plain flour blend if required)
- 1 tsp garlic salt
- 1/2 tsp celery salt
- 1/2 tbsp paprika
- 1/4 tsp chilli flakes
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1 head of cauliflower, cut into chunky florets
Sauce:
- 1 tsp vegetable oil
- Pinch salt and pepper
- 1 thumb-sized piece of ginger, peeled and minced
- 1 tbsp sweet chilli sauce (check it’s gluten-free if required)
- 2 tbsp honey
- 4 tbsp brown sugar
- 5 tbsp soy sauce (use tamari for gluten-free)
- 2 cloves garlic, peeled and minced
- 1 tsp lemongrass paste
Also:
- 2 tbsp chopped spring onions (scallions)
- 1/2 tsp chilli flakes
Instructions
- Preheat the oven to 220°C/425°F (fan). Line a large baking tray with a silicone mat or baking parchment.
- In a large bowl combine the milk, water, flour, garlic salt, celery salt, paprika, chilli flakes, salt and pepper. Whisk until smooth with no lumps, then add the cauliflower florets and mix to coat evenly.
- Lift the coated florets with a slotted spoon, allowing excess batter to drip off, and place them on the prepared tray with a little space between each piece.
- Bake for 20 minutes, turning once after 10 minutes, until the coating is crisp and the florets are tender.
- While the cauliflower bakes, make the sauce: place the oil, salt and pepper, ginger, sweet chilli sauce, honey, brown sugar, soy sauce, garlic and lemongrass paste in a saucepan. Stir, bring to a boil, then simmer for 5–10 minutes until the sauce reduces and thickens slightly. It will thicken more as it cools. Turn off the heat.
- When the cauliflower is cooked, place the pieces in a large bowl and very carefully pour the hot sauce over them (it will be very hot). Toss gently to coat, then serve topped with chopped spring onions and a sprinkle of chilli flakes.
Video
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
More AMAZING vegetarian appetizers:
- Vegetarian Sausage Rolls
- Stuffed Mushrooms
- Cranberry Brie Bites
- Pizza Fries — can be made vegetarian by leaving out the pepperoni
- Cauliflower Fritters
- Baked Cheesy Potato Croquettes
- Garlic Pizza Bread with Tomato
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