Vegan cauliflower wings

Recipe courtesy of Minimalist Baker.


  • 1 head of cauliflower, cut into florets

For the batter:

  • 1.5c whole wheat flour (or brown rice of chickpea flour for GF version)
  • big pinch salt
  • 1 tsp curry powder
  • 1 TBSP tandori masala spice (recipe for home blend below)
  • 1c almond milk
  • 1c water

For the sauce:

  • 1/4c red curry paste (be careful – it might make it very hot!)
  • 2TBSP coconut oil
  • 2TBSP maple syrup
  • 1/2c water

For a home-blend of tandori masala:

  • 3 TBSP ground cumin
  • 2 TBSP garlic powder
  • 2 TBSP smoked paprika
  • 3 tsp ginger powder
  • 2 tsp ground coriander
  • 2 tsp ground cinnamon


  • pre-heat oven at 450F
  • use a silpat mat on a cookie sheet, or parchment paper
  • make the batter, by mixing all powders then adding liquids; it needs to be pourable but thick enough to stick to the cauliflower
  • dip the cauliflower bits in the batter, roast for 25 min
  • make the sauce by mixing together all the ingredients but the water, that needs to be added sparingly to reach a similar almost liquidy consistency
  • dip roasted battered cauliflower bites in sauce and put back in oven for another 20-25 min until fragrant and brown, caramelized in places

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