Vegan Cauliflower Wings Recipes
CAULIFLOWER HOT WINGS WITH VEGAN AIOLI
Steps:
- Heat the oven to 350 °F.
- Carefully cut the cauliflower into bite-sized florets.
- In a large bowl, combine the all-purpose flour, the plant-based milk, the water, the garlic power, the paprika powder, the salt, and the black pepper. Stir until well combined. For a gluten-free version substitute the all-purpose flour with chickpea flour (also omit the water if using chickpea flour).
- Dip the florets into the batter, so they're completely coated.
- Roll them in the panko breadcrumbs. Omit this step for a gluten-free version. However, they're way crispier with the panko breadcrumb coating.
- Line a baking sheet with parchment paper and lay the cauliflower florets on the baking sheet. Don't put them on top of each other. Bake for 25 minutes at 350 °F.
- Transfer the cooked cauliflower wings to a bowl. Combine the BBQ sauce with a teaspoon sriracha sauce and pour it over the baked cauliflower wings. Evenly coat them from all sides by stirring them a few times.
- Put the coated hot wings back on a baking sheet lined with parchment paper. Bake again for 20 minutes at 350 °F.
- Serve immediately and sprinkle with the green onions and serve with vegan aioli or vegan ranch sauce. Enjoy!
Nutrition Facts : Calories 245 kcal, Carbohydrate 46 g, Protein 9 g, Fat 2 g, SaturatedFat 0.3 g, Sodium 878 mg, Fiber 6 g, Sugar 21 g, UnsaturatedFat 1.3 g, ServingSize 1 serving
VEGAN CAULIFLOWER WINGS
These vegan cauliflower tacos are the perfect comfort food. They're super crispy, easy to make, and so delicious! Try them for the Super Bowl®! Serve on soft tortillas topped with lettuce, red cabbage, green onions, cilantro, and avocado. Drizzle lime juice on top and serve with more sriracha and yogurt sauce.
Provided by Taylerand20
Categories Side Dish Vegetables Cauliflower
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine flour, almond milk, water, garlic powder, paprika, salt, and black pepper in a large bowl. Pour panko into a shallow bowl. Dip florets into the batter to coat completely. Roll in panko and lay on the prepared baking sheet, leaving a bit of room between each one.
- Bake in the preheated oven for 25 minutes.
- Pour barbeque sauce into a bowl. Remove cauliflower from oven; dip each floret in the barbeque sauce and place back onto the baking sheet. Drizzle with sriracha sauce. Bake for 25 minutes more.
Nutrition Facts : Calories 179.2 calories, Carbohydrate 41.2 g, Fat 1.2 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 0.2 g, Sodium 668.1 mg, Sugar 13.2 g
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- Roll them in the panko breadcrumbs. Omit this step for a gluten-free version. However, they're way crispier with the panko breadcrumb coating.
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