Go Back
Cauliflower Wings | Vegan Cauliflower Wings

Cauliflower Wings | Vegan Cauliflower Wings

Vegan Cauliflower Wings paired with a mildly spiced vegan aioli is such a smashing good combination! You'll find these wings tangy, spicy and so crunchy. I make these with some basic ingredients and you will love them as much as we do. 
Course Appetizer, Side Dish, Snack, starters
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 persons
Author Shreya Ashish Tiwari


  • 1 nos. cauliflower head cut, washed
  • 3 cups plain water with a pinch of salt
  • 1/2 cup plain flour use gramflour for GF option
  • salt to taste
  • cracked black pepper to taste
  • 1/2 cayenne pepper replace with red chili powder
  • a pinch of smoked paprika optional
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp organic cajun spice blend
  • 1/2 cup bread crumbs seasoned with some salt
  • oil to fry
  • dips, crudités, etc suggested sides


  1. Start with cleaning the cauliflower head. Cut it into bite sized florets. Wash them thoroughly. (I had about 14 florets)

  2. In a large vat, heat 3 cups of water with a pinch of salt. Add the washed cauliflower florets to the water once it comes to a rolling boil. Let the florets boil for just 3-4 minutes.

  3. Drain the florets and let them cool down for a few minutes.

  4. In the meantime, in a mixing bowl, add the flour, salt, cracked black pepper, garlic powder, onion powder, cayenne pepper, smoked paprika, Cajun spice mix. Mix them well and add some water to make thick, lump free batter.

  5. Also, take some bread crumbs in a platter and season it with a bit of salt.

  6. Heat some oil in a large pan to fry these florets.

  7. Dip each floret into the batter, roll it in the bread crumbs and drop them into the hot oil. Fry them on medium to low flame for 5-6 minutes.

  8. They should turn deep golden brown by the time they are done. Remove them from the oil onto some absorbent kitchen paper.

  9. Serve them piping hot with a dip of your choice or an aioli and some crudités.

Recipe Notes

Serve them piping hot as if kept aside to cool, they will turn a bit limp. 

You can improvise with the spices you wish to add in this recipe. 

Omit  bread crumbs if making these GF.