EASY Crispy Cauliflower Wings

EASY Crispy Cauliflower Wings

Folks, this recipe is so easy, it’s barely a recipe at all.

Or I could just have a habit of making my kitchen as chaotic as possible by refusing to measure anything because I don’t want to wash the measuring cups.

Either way.

This is a simple, easy recipe for crispy cauliflower wings. This recipe is vegan, and though I’ve never tried it, I assume gluten-free flour and breadcrumbs would work just as well as the normal, full-of-gluten variety.


Ingredients (serves 2)

12oz of cauliflower florets. I buy the 12 oz bag of florets from Good&Gather at Target. This equates to about 1/2 a head of cauliflower, for those doing it the old-fashioned way.

1/2 cup all purpose flour

1 cup water

1 cup panko breadcrumbs

Salt and Pepper

ANY spices you want—I used paprika, oregano, garlic, ginger, and cayenne.

Dipping sauce: Marinara, barbecue, buffalo, ranch, etc.


Preheat oven to 375 degrees Fahrenheit.

In one bowl, mix the flour and water with salt, pepper and whatever spices you want to use. Whisk with a fork until the mixture is smooth. In a second bowl, mix the panko with salt, pepper, and whatever spices you want to use.

Truthfully, I don’t measure my spices. I tend to err on the side of over-seasoning, rather than under-seasoning. Use more than you think you need. Measure with your heart.

Coat the cauliflower in the batter. I do this by placing the cauliflower into a colander and pouring the batter over them, letting the excess drip into a bowl beneath. I continue to pour the batter over the cauliflower and gently toss until all the pieces are coated, and then I let the excess batter run off.

Next, place the batter-coated cauliflower into a bowl with the breadcrumbs, and toss to coat. Truthfully, I’m TERRIBLE I judging how many breadcrumbs I need. Sometimes I measure, sometimes I don’t. Sometimes I have exactly the right amount…most of the time I don’t.

Place the breaded cauliflower onto a foil or parchment lined backing sheet. Bake until crispy and golden; depending on the size of your florets (I tend to go for about 1 inch bites), this will take anywhere from 30-45 minutes.

Let them cool slightly, and then dig in!

Minnesota-based grad student, future RD, educator, content creator, and mac and cheese expert! Natalie is currently a Masters of Public Health student and dietetic intern at the University of Minnesota, and is on-track to becoming a registered dietitian-nutritionist. She earned her bachelor's degree in Dietetics in 2019 from St. Catherine University.

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