Spicy Cauliflower Wings Recipes

HOT CAULIFLOWER WINGS

Hot Cauliflower Wings image

Spicy and crispy on the outside, tender and juicy on the inside. Serve these cauliflower wings with a vegan ranch or blue cheese dressing.

Provided by Shannan Labrador

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Time 50m

Yield 6

Number Of Ingredients 8

Ingredients

1 small head cauliflower, broken into small florets
1 cup all-purpose flour
1 teaspoon paprika
salt and ground black pepper to taste
2 cups almond milk, or as needed
½ cup bread crumbs, or as needed
2 ounces vegan margarine (such as Earth Balance®)
1 (8 ounce) bottle hot pepper sauce (such as Frank's RedHot®)

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Line a cookie sheet with parchment paper.
Mix flour, paprika, salt, and pepper together. Add enough almond milk to create a slightly thick, soupy texture.
Place bread crumbs in a shallow bowl. Dip cauliflower pieces one at a time into the batter, then roll in bread crumbs. Place on the prepared cookie sheet.
Bake in the preheated oven until starting to brown, 15 to 20 minutes.
While 'wings' are baking, melt margarine and whisk together with hot sauce.
Reduce oven temperature to 425 degrees F (220 degrees C). Dip 'wings' into the sauce and place back on the cookie sheet; continue baking for 10 to 15 minutes. Serve immediately.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 28.4 g, Fat 9.2 g, Fiber 2.7 g, Protein 4.8 g, SaturatedFat 2.2 g, Sodium 1233 mg, Sugar 4.7 g

KOREAN BAKED CAULIFLOWER 'WINGS'

Korean Baked Cauliflower 'Wings' image

Nutritious cauliflower with a spicy sauce makes a great vegetarian substitute for chicken wings. Swap out the honey for agave syrup to make this vegan.

Provided by James Strange

Categories Appetizers and Snacks

Time 1h15m

Yield 4

Number Of Ingredients 15

Ingredients

2 tablespoons gochujang (Korean hot pepper paste)
2 tablespoons ketchup
1 tablespoon raw sugar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon honey
½ teaspoon garlic, minced
6 tablespoons water
¼ cup sweet rice flour
¼ cup potato starch
½ teaspoon granulated garlic
¼ teaspoon salt
¼ teaspoon ground white pepper
1 small head cauliflower, cut into wing-sized pieces
2 tablespoons sesame seeds, or to taste

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Mix gochujang, ketchup, sugar, soy sauce, sesame oil, honey, and garlic together in a bowl. Set sauce aside.
Mix water, rice flour, potato starch, granulated garlic, salt, and white pepper together in a bowl. Add a small amount of additional water if batter is too thick.
Place cauliflower pieces in a bowl and pour batter on top. Toss to coat. Transfer to the prepared baking sheet, leaving space between each piece.
Bake in the preheated oven until some spots form, about 30 minutes.
Transfer baked 'wings' to a large bowl, leaving oven on. Add sauce and toss to coat. Return 'wings' to the baking sheet, leaving space between them. Return to the hot oven until black spots start to appear, about 15 minutes.
Transfer to a serving plate and top with sesame seeds.

Nutrition Facts : Calories 173.7 calories, Carbohydrate 34 g, Fat 3.6 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 0.5 g, Sodium 541.4 mg, Sugar 12.4 g

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