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–+ servings

Crispylicious vegan cauliflower wings

A spicy delicious cauliflower "wing" with crunchy coating and creamy cashew ranch sauce.
2.76 from 58 votes
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Prep Time 30 minutes
Cook Time 25 minutes
Servings 10 - 20 wings

Ingredients
  

Cauliflower wings:

  • 1 head cauliflower washed leaves and stem removed
  • 1 cup spelt flour
  • 1 cup water
  • 1 tsp paprika
  • 1 tsp chilli powder
  • 1 tsp garlic powder
  • 2/3 tsp salt
  • 5 - 7 tbsp hot sauce of your choice **Add according to your ability to handle the heat. Sriracha and Franks Red Hot work great.
  • 1 tbsp melted coconut oil
  • 1.5 cups panko flakes

Ranch dip:

  • 1/2 cup raw cashews soaked for at least 2 hours
  • 1/2 cup water
  • 1/4 cup olive oil
  • 1 tbsp dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1 tbsp capers
  • 1/2 tsp agave syrup or maple syrup
  • 1 clove garlic
  • 2/3 tsp salt
  • black pepper to taste

Instructions
 

Cauliflower wings:

  • Preheat oven to 350ºF(175ºC). Line a standard sized baking sheet with parchment paper, set aside.
  • Cut along the cauliflower floret stems of the to make bite sized pieces about 1 - 1.5 inches long. By cutting along the little stem formations, you prevent the cauliflower from crumbling into tiny pieces that cannot be used.
  • Add panko flakes into a shallow bowl, set aside.
  • Prepare batter by mixing together dry ingredients: Spelt flour, paprika, chilli powder, garlic powder, and salt in a medium bowl.
  • Add hot sauce, melted coconut oil and water, whisking together until you get a fairly consistent batter. It should be about the consistency of pancake batter, if it seems too thick, add a little more water.
  • Dip cauliflower florets into batter, one at a time, or in small batches, submerge well to ensure they are well coated. Slowly remove florets, one at a time, allowing excess batter to drip off before dipping them in the panko flakes. Once again, ensure florets are well coated with panko flakes. Shake off excess flakes before laying them down on a greased or lined baking sheet.
  • Place in the oven and bake for 20 - 25 minutes.

Ranch dip:

  • Drain soaked cashews, discard water. Add cashews and all other dip ingredients into a blender, and blend on high until the dip becomes velvety smooth. Add salt and pepper, to taste.
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