These Spicy Cauliflower “Wings” have been a hit at our parties for both vegetarians and people who eat meat. They’re pretty easy to make and one head of cauliflower goes a long way. Try serving them with various dipping sauces such as ranch, blue cheese, and creamy garlic, and fresh cut veggies.
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: Approximately 40 pieces
1 Head Cauliflower
½ Cup Flour
¾ Cup Corn Starch
½ Cup Milk
4 Tbs Sriracha
1 Tbs Parsley
1 Tsp Onion Powder
1 Tsp Garlic Powder
3 Cups Vegetable Oil
4 Tbs Honey
Wash and cut up the cauliflower into bite sized pieces. Lay out pieces on a tea tower and pat dry (this will help the beading mix better stick to the cauliflower!).
In a large bowl, mix the flour, corn starch. Slowly add in the milk and 2 tbs of the sriracha. In a small bowl, mix together the parsley, onion powder, and garlic powder, and add to the flour mix. Stir flour mix until fully combined.
In a large deep pan (or a deep fryer if you have one), add the vegetable oil and heat on medium heat until oil is hot.
Add the cauliflower bites to the flour mix and stir until pieces are fully coated. Carefully add the cauliflower “wings” to the oil and fry for approximately 1 minute before flipping. “Wings” are cooked when golden brown.
When cooked, remove from heat and place on a plate lined with paper towel (to absorb from of the excess oil)
In small bowl, mix the honey and the remaining 2 tbs of sriracha. Add in the cooked cauliflower “wings” and toss in the sauce until coated.
Since I wasn’t able to cook the whole head of cauliflower at one time, after I tossed all the “wings” in the hot sauce, I put them in the oven to heat them back up before serving. Oven was at 400ºF and “wings” were heated for approximately 7 minutes.
I hope you enjoy these as much as we do!
Any dips you tried? Different mix-ins?
Let us know what you think in the comments!