Vegan Peanut Cauliflower Wings Recipe
Vegan Peanut Cauliflower Wings Recipe is crispy, flavorful, and coated in rich peanut sauce. Perfect for snacks, parties, or dinners, this vegan appetizer is easy to make and addictive.
Equipment
- Baking sheet
- Parchment paper or silicone mat
- Large mixing bowl
- Small saucepan
- Whisk or fork
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- Cauliflower – 1 medium head, cut into florets
- ½ cup All-purpose flour, or gluten-free
- ½ cup Plant milk, unsweetened, almond/soy/oat
- 1 tsp Garlic powder
- ½ tsp Smoked paprika
- Salt and pepper, to taste
- 1 tbsp Olive oil, for baking
- ½ cup Peanut butter, natural
- 2 tbsp Soy sauce, or tamari
- 1 tbsp Maple syrup
- 1 tsp Rice vinegar
- 1 tsp Sriracha, adjust to taste
- 2–3 tbsp Water, to thin sauce
Instructions
Prepare Cauliflower
- Wash and cut cauliflower into bite-sized florets. Pat dry with paper towels to remove excess moisture.
Make Batter
- In a large bowl, whisk flour, plant milk, garlic powder, smoked paprika, salt, and pepper until smooth.
Coat Cauliflower
- Dip each cauliflower floret into batter, coating evenly. Shake off excess and place on parchment-lined baking sheet.
Bake Cauliflower
- Drizzle florets lightly with olive oil. Bake at 425°F for 20–25 minutes, turning halfway, until golden and slightly crispy.
Prepare Peanut Sauce
- In a small saucepan, whisk peanut butter, soy sauce, maple syrup, rice vinegar, sriracha, and water over low heat until smooth and warm.
Toss in Sauce
- Remove baked cauliflower and place in a large bowl. Pour peanut sauce over florets and toss gently until evenly coated.
Serve
- Serve immediately, garnished with chopped green onions or sesame seeds if desired. Enjoy warm.
Notes
- For extra crispiness, try air frying instead of baking.
- Adjust sriracha to control spiciness.
- Garnish with sesame seeds or peanuts for crunch.