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Spicy Asian Cauliflower Wings


For 2 Bowls

Cauliflower + Batter: 

  • 1 large head of cauliflower 

  • 1/2 cup unsweetened non-dairy milk 

  • 1/2 cup water 

  • 1/2 cup all-purpose flour 

  • 1/2 tsp red pepper flakes (optional)

  • 1 tsp paprika (optional)

  • 1 tsp curry paste (optional)

Spicy Glaze:

  • 3 tbsp sriracha sauce (or 1 tbsp red curry paste 

  • 2 tbsp maple syrup 

  • 1 tbsp sesame oil

  • 1 tbsp soy sauce 

  • 1 tbsp apple cider vinegar 

  • 1 tbsp minced ginger 

  • 1 tbsp garlic, minced

  • 1/4 tsp salt + 1/4 tsp pepper 


  1. Preheat oven to 220 degrees (C) fan-force and line two baking trays with parchment paper. 

  2. Remove leaves from cauliflower and cut into bite-size florets.

  3. In a mixing bowl, whisk all batter ingredients together, adding water slowly until the desired consistency is reached (the batter should be pourable, but thick enough to stick on the cauliflower).

  4. Dip each floret into the mixture and coat evenly, gently shake over the bowl to remove any excess batter. Arrange the florets on the baking trays (they shouldn't be touching) and bake for 25 minutes or until golden brown, then remove from oven.

  5. While the florets are baking, whisk together the glaze ingredients. Once the cauliflower is cooked, dip each floret into the sauce until coated, shake well to remove excess, and place back onto the baking sheet. Reduce the heat to 200 degrees (C) fan-force and bake for an additional 12-15 minutes until caramelised. 

NOTE - if you have extra sauce left over I would double coat the cauliflower in the sauce with 5 minutes to go in the cooking time (for extra crunchy and juicy cauliflower wings. 

  6. Remove from oven and let cool, then garnish with chopped scallions          and toasted sesame seeds. Serve with optional sides (I chose rice and        edamame beans). 

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