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Cauliflower Wings

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  • Author: Kate Kasbee
  • Yield: 75 cauliflower wings 1x


This is the base recipe for my battered and baked cauliflower wings. The sauce recipes are down below!


  • 1 large head of cauliflower, chopped into florets
  • 1¼ cups whole wheat flour
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • Few twists of black pepper
  • 1½ cups oat milk


  1. Preheat your oven to 375F degrees and line two baking sheets with parchment paper.
  2. Combine the whole wheat flour, garlic powder, salt, and black pepper in a very large bowl. Whisk in the oat milk until fully combined; the mixture should be the consistency of pancake batter.
  3. Add the cauliflower florets to the bowl and use a rubber spatula to mix and gently coat each piece in the batter. 
  4. Shake excess batter from each piece of cauliflower as you place the florets a single layer on two baking sheets. Bake the cauliflower wings for 15 minutes, until golden brown. Remove the wings from the oven, but leave the oven on.
  5. Transfer a third of the cauliflower wings to a large mixing bowl and pour in one of the wing sauces below. Stir and coat the cauliflower wings in the sauce. 
  6. Use a slotted spoon to transfer each piece of cauliflower back to the baking sheet, leaving excess sauce behind in the bowl. Reserve the sauce for later. 
  7. Wipe out the mixing bowl and repeat with the remaining cauliflower wings and sauces.
  8. Return the sauced cauliflower wings to the oven and bake for 5 minutes more. Remove the wings from the oven and brush each flavor with extra sauce.
  9. Serve the cauliflower wings on the Game Day Cauliflower Wing Board.