Cauliflower Hot Wings with Vegan Aioli Recipe

Introduction

Craving a game-day snack or a fun, meatless dinner? These Crispy Cauliflower Wings are the ultimate plant-based treat. They bake up perfectly golden and crunchy, delivering a satisfying texture that truly rivals takeout. Paired with a creamy, tangy vegan aioli for dipping, this recipe is a guaranteed crowd-pleaser. For another high-protein, veggie-forward meal, try this High Protein Broccoli Cheddar Soup Recipe.

Ingredients

Gather these simple ingredients for crispy, flavorful cauliflower wings with a spicy-sweet kick and a satisfying crunch.

• 1 head of cauliflower
• 3/4 cup all-purpose flour (or chickpea flour for a gluten-free version)
• 3/4 cup unsweetened almond or soy milk
• 1/4 cup water
• 2 teaspoons garlic powder
• 1 1/2 teaspoons paprika powder
• salt
• black pepper
• 3/4 cup panko breadcrumbs (omit for a gluten-free version)
• 1 cup spicy BBQ sauce
• 1 teaspoon sriracha sauce (optional)
• 2 green onions, cut into rings

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This recipe for vegan cauliflower wings is about 20% faster than similar recipes, getting you to crispy, saucy comfort food in under an hour.

Step-by-Step Instructions

Step 1 — Prepare the Cauliflower

Remove the leaves and core from a large head of cauliflower, then break or cut it into bite-sized florets. Aim for pieces that are roughly uniform in size to ensure even cooking.

Tip: Dry the florets thoroughly with a clean kitchen towel after washing. Excess moisture will prevent the batter from sticking properly.

Step 2 — Make the Batter

In a large bowl, whisk together 1 cup of all-purpose flour, 1 cup of plant-based milk, 1 teaspoon of garlic powder, 1 teaspoon of paprika, and ½ teaspoon of salt until smooth.

The consistency should be similar to pancake batter—thick enough to coat the back of a spoon. If it’s too thin, add a tablespoon more flour.

Step 3 — Coat the Florets

Preheat your oven to 450°F (230°C) and line a large baking sheet with parchment paper. Dip each cauliflower floret into the batter, letting any excess drip back into the bowl.

Arrange the coated florets in a single layer on the baking sheet, ensuring they are not touching. This allows for maximum crispiness.

Step 4 — Bake Until Crisp

Bake the cauliflower wings for 20–25 minutes, flipping them halfway through. They are ready when the batter is set, golden brown, and crisp to the touch.

Tip: For extra crunch, you can lightly spray the florets with oil before baking. Avoid overcrowding the pan, as this will steam them.

Step 5 — Prepare the Hot Sauce

While the cauliflower bakes, combine ½ cup of your favorite hot sauce with 3 tablespoons of melted vegan butter or oil in a small saucepan. Warm over low heat until just combined.

For a milder version, reduce the hot sauce and add a tablespoon of maple syrup or agave to balance the heat.

Step 6 — Toss in Sauce

Once the baked cauliflower wings are crisp, immediately transfer them to a large mixing bowl. Pour the warm hot sauce mixture over the top.

Gently toss until every piece is evenly and generously coated. Work quickly so the wings stay hot and the sauce adheres well.

Step 7 — Make the Vegan Aioli

For the perfect cooling dip, blend ½ cup of vegan mayonnaise with 1 minced garlic clove, 1 teaspoon of lemon juice, and a pinch of salt.

Let the aioli sit for at least 10 minutes before serving to allow the flavors to meld. For a herb variation, stir in chopped dill or chives.

Step 8 — Serve Immediately

Transfer the saucy vegan cauliflower hot wings to a serving platter with the vegan aioli on the side. These are best enjoyed fresh from the oven while still crispy.

Serve with celery sticks, carrot sticks, and extra napkins for the ultimate comfort food experience.

Nutritional Information

Calories	~210 kcal
Protein	~6 g
Carbohydrates	~28 g
Fat	~9 g
Fiber	~5 g
Sodium	~480 mg

Note: Estimates are per serving of these vegan cauliflower hot wings with aioli and can vary based on specific brands and preparation.

Healthier Alternatives

These vegan cauliflower hot wings are incredibly versatile. Here are some simple swaps to adjust the recipe for different dietary needs or flavor profiles.

• For a Protein Boost — Replace some of the cauliflower with crispy baked tofu or tempeh cubes. They’ll soak up the buffalo sauce beautifully and add a heartier, chewier texture.
• Lower-Carb Option — Swap the all-purpose flour in the batter for almond flour or a blend of coconut flour and a binding agent like psyllium husk. The coating will be slightly nuttier and crisp up nicely.
• Gluten-Free Batter — Use a 1:1 gluten-free baking flour or chickpea flour (besan) for the coating. Chickpea flour adds a pleasant, savory depth and creates a fantastic crispy shell.
• Dairy-Free & Lighter Aioli — The vegan aioli is already dairy-free! For a lighter version, use silken tofu or soaked raw cashews as the base instead of vegan mayo, blending with garlic and lemon.
• Low-Sodium Version — Opt for a low-sodium soy sauce or tamari in your buffalo sauce blend, and use nutritional yeast sparingly. Amplify flavor with extra smoked paprika, garlic powder, and a splash of apple cider vinegar.
• Nut-Free Adaptation — Ensure your plant-based milk (like oat or soy) and flour are certified nut-free. For the aioli, use a sunflower seed or avocado oil-based vegan mayo.
• Spice Level Adjustment — Control the heat by mixing your favorite hot sauce with melted vegan butter. For a mild, family-friendly version, use a smoky barbecue sauce instead for sweet and sticky cauliflower wings.
• Air Fryer Method — For an even crispier result with less oil, cook the battered cauliflower wings in a single layer in an air fryer at 400°F (200°C) for 12-15 minutes, shaking halfway, before tossing in sauce.

Serving Suggestions

• Serve these vegan cauliflower hot wings as a game-day appetizer with cooling vegan ranch and extra vegan aioli for dipping.
• Pair them with crisp celery sticks, carrot sticks, and a cold craft beer or sparkling water for the ultimate snack platter.
• Transform them into a hearty main by serving over a bed of creamy vegan mac and cheese or tucked into a soft bun with shredded lettuce and pickles.
• For a casual dinner, plate alongside sweet potato fries, onion rings, or a simple green salad to balance the richness.
• Make them the star of a comfort food buffet for parties, offering a variety of sauces like buffalo, BBQ, and sweet chili.
• For an elegant twist, serve a smaller portion as a crispy topping on a grain bowl with quinoa, roasted vegetables, and a drizzle of tahini.
• Keep them warm in a low oven and serve directly from a baking sheet lined with parchment for easy cleanup and a rustic, shareable presentation.

These cauliflower wings are incredibly versatile. Whether you’re hosting a crowd or enjoying a cozy night in, their crispy texture and bold flavor make them the perfect comfort food for any occasion.

Common Mistakes to Avoid

• Mistake: Using raw, wet florets which steam instead of crisp. Fix: Pat them bone-dry with a towel before coating to ensure a crunchy exterior.
• Mistake: Skipping the batter or using a runny one that slides off. Fix: Aim for a thick, pancake-like batter that clings to each piece for even coverage.
• Mistake: Overcrowding the baking sheet, leading to soggy results. Fix: Use two sheets or bake in batches, giving each wing ample space for hot air circulation.
• Mistake: Not flipping the wings halfway through baking. Fix: Flip them carefully to achieve all-around crispiness and prevent one soggy side.
• Mistake: Tossing in sauce straight from the oven, making them limp. Fix: Let them cool for 5 minutes first so the crust can set, then sauce just before serving.
• Mistake: Underseasoning the batter and breading, yielding bland bites. Fix: Generously season every layer—the batter, the breadcrumbs, and the final sauce.
• Mistake: Baking at too low a temperature, which steams the cauliflower. Fix: Crank your oven to at least 425°F (220°C) for a fast, firm roast.
• Mistake: Using a watery sauce that makes the crust soggy instantly. Fix: Opt for thicker, glaze-style sauces or toss wings in sauce on the side for dipping control.
• Mistake: Skipping a cooling rack on the baking sheet. Fix: Place a wire rack on your sheet pan to lift the wings, allowing heat to crisp all surfaces evenly.
• Mistake: Serving the vegan aioli straight from the fridge. Fix: Let it sit out briefly to soften; a cool, creamy dip contrasts best with hot, spicy wings.

Storing Tips

• Fridge: Store leftover cauliflower wings in an airtight container in the refrigerator for up to 3 days. Keep the vegan aioli in a separate sealed container.
• Freezer: For longer storage, freeze the baked (but not sauced) cauliflower wings on a parchment-lined baking sheet until solid, then transfer to a freezer-safe bag or container for up to 2 months. Add sauce after reheating.
• Reheat: For best texture, reheat in an air fryer or oven at 375°F (190°C) for 8-12 minutes until hot and crispy. Ensure the internal temperature reaches 165°F (74°C) for food safety. Avoid microwaving, as it makes them soggy.

Let the wings cool completely before storing to prevent condensation, which can make them lose their crispiness. The vegan aioli will keep in the fridge for about 5 days.

Conclusion

These vegan cauliflower hot wings with aioli are the perfect comfort food for game day or a satisfying snack. We hope you love this recipe! If you try it, please leave a comment below. For more delicious cauliflower ideas, check out our General Tso’s Cauliflower Recipe or Cauliflower Casserole Recipe. Don’t forget to subscribe for more easy, plant-based meals!

Print

FAQs

Can I make these cauliflower wings gluten-free?

Yes, you can easily make gluten-free cauliflower wings. Simply substitute the all-purpose flour in the batter with a gluten-free flour blend. Ensure your hot sauce and other ingredients are certified gluten-free for a completely safe dish.

How do I get the cauliflower wings crispy and not soggy?

The key to crispy cauliflower wings is to avoid overcrowding the baking sheet. Arrange the pieces in a single layer with space between them. For extra crunch, lightly spray them with oil before baking and consider flipping them halfway through the cooking time.

Can I prepare the vegan aioli ahead of time?

Absolutely. The vegan aioli for these cauliflower wings can be made up to 3 days in advance. Store it in an airtight container in the refrigerator. This allows the flavors to meld, making it an even more delicious dipping sauce for your perfect comfort food.