These cauliflower wings are crispy and full of flavour. They make a great alternative to traditional wings and are the perfect game day snack or appetizer. They have quickly become one of my favourite weekend snacks and they always satisfy my craving for anything deep-fried, even though they’re baked!
There’s this restaurant in Ottawa that serves the BEST cauliflower wings. I have to get them every time I go. A couple weeks ago, I found myself with way too much cauliflower in the fridge so I thought I would try making them myself. They turned out great!
I very rarely deep fry things at home, so I wanted to figure out a way to get the perfect level of crispiness, without frying. I think I figured it out! The trick is to dip the cauliflower in the flour and water mixture before baking. You want to make sure they are fully covered, so that when they are baking, you get a nice crispy layer all around the cauliflower. You can use any flour you have on hand, but almond flour is my go-to. I also like to add garlic powder and sea salt to the flour mixture to give it a little bit more flavour.
The sesame garlic sauce is full of flavour and is by far my favourite sauce for the wings. I also find that it gets nice and crispy in the oven thanks to the sesame oil. If you’re not a fan of this kind of sauce, feel free to sub it out for a different kind. You should be able to keep all other steps the same. A few suggestions for different sauces to try are:
- Buffalo hot sauce
- Honey garlic
- Ginger and lime
Baked Cauliflower Wings
- 1 head cauliflower
- 1 cup almond flour
- 1 cup water
- 1 tsp garlic powder
- 1/2 tsp sea salt
Sesame Garlic Sauce
- 1/4 cup soy sauce
- 2 tbsp sesame oil
- 2 tbsp maple syrup
- 1 tsp rice vinegar
- 3 cloves garlic minced
- 1/2 tsp ginger powder
- Sesame seeds
- Green onions sliced
- Preheat the oven to 425oF and prepare a large baking sheet lined with parchment paper or a silicone baking mat.
- Cut the cauliflower into bite-sized florets.
- In a mixing bowl, stir together the flour, garlic powder, and salt. Add 1 cup of water and stir. Add more water as needed to get the right consistency. It should be a slightly watery paste.
- One by one, dip the cauliflower florets into the batter, gently shake off extra batter, and place them onto the baking sheet.
- Bake the battered cauliflower for 20 minutes, rotate the position of the tray, and then bake for another 5-10 more minutes or until crispy and browned.
- Meanwhile, prepare the sauce. Mix the soy sauce, sesame oil, maple syrup, rice vinegar, garlic, and ginger in a small bowl and stir to combine.
- Once the cauliflower is done baking, brush each piece with the sesame garlic sauce. Return it to the oven for 5 minutes, to thicken the sauce onto the cauliflower.
- Remove from the oven and serve immediately, sprinkled with sesame seeds and chopped green onions if desired.
Do you love cauliflower wings as much as I do?
Sesame-Garlic Crispy Baked Cauliflower Wings
April 25, 2019