Cauliflower wings

Cauliflower wings: Lip-smackingly delicious snack. Image: Mira Weiner.

Cauliflower wings with cashew sour cream dipping sauce

Spark your taste buds to life with this delicious vegan dish.

Cauliflower wings

Cauliflower wings: Lip-smackingly delicious snack. Image: Mira Weiner.

Want to try out a vegan bite that will spark your taste buds to life? These cauliflower wings are lip-smackingly delicious and so addictive. Gone are the days that cauliflower is just a boring veggie. There is just so much that you can prepare with it. It is an excellent vegan substitute for a multitude of dishes.

These cauliflower wings are crispy and seasoned with a variety of delicious spices. You can also add some chilli if you like a fiery treat. The versatility of cauliflower cannot be overemphasised. Use it as a pizza base or as a substitute for rice or mashed potato.

This recipe comes with a creamy cashew sour cream dipping sauce for the ultimate taste experience. You can store the heavenly sauce in the fridge for up to three days and enjoy dipping sauce with other dishes.

Prepare these tasty wings in just 30 minutes. Serve these cauliflower wings with white or black sesame seeds.

Cauliflower wings with cashew sour cream dipping sauce recipe

5 from 1 vote
Recipe by Dirnise Britz Course: SnacksCuisine: VeganDifficulty: Easy


Prep time


Cooking time


Total time




  • Cauliflower wings
  • 2 cauliflower heads, gently cut into florets

  • 1 cup organic soy milk (can sub almond milk)

  • 1 cup chickpea flour

  • 1 teaspoon smoked paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon lemon zest

  • 1 teaspoon dried herbs (basil and parsley work well)

  • 1 teaspoon special rub mix (equal amounts of ground coriander, ground ginger and mustard powder)

  • 1 teaspoon dried vegetable stock (Mary Ann’s veg stock works well)

  • ½ teaspoon chilli flakes (optional)

  • oil for shallow frying (Extra virgin olive oil or cold-pressed coconut oil works well)

  • Cashew sour cream dipping sauce
  • 1 cup cashews, soaked overnight or for a minimum of 4 hours

  • ¼ cup and 2 tablespoons filtered water

  • 4 tablespoons lemon juice

  • 1 teaspoon onion flakes

  • 1 teaspoon pure maple syrup or light agave nectar

  • ½ teaspoon garlic powder

  • ½ teaspoon apple cider vinegar with ‘the mother’

  • ¼ teaspoon miso

  • pink Himalayan salt to taste

  • To serve
  • white or black sesame seeds

  • tangy cashew sour cream dipping sauce


  • Cauliflower wings
  • Gently cut the cauliflower into florets.
  • Place the organic soy milk in a bowl.
  • In a separate bowl, combine the chickpea flour, smoked paprika, garlic powder, lemon zest, dried herbs, special rub mix, dried vegetable stock and chilli flakes together. Mix well.  
  • Dip the cauliflower florets into the soy milk, so that the entire piece is well covered in milk.  Then roll the floret in the dry chickpea mix so that it is heavily coated all over. The mix should be enough for 2 cauliflower heads but if you have any leftovers you can combine the dry and wet mixtures together and make a thin flatbread/savoury style pancake in a non-stick pan.  
  • Heat a large saucepan on medium heat with olive or coconut oil. These aren’t deep fried so the oil doesn’t cover the florets, it just goes up to about half of the actual cauliflower floret size.  
  • Once the oil is hot, place the well-coated florets into the hot oil and cook for a few minutes on each side until golden brown.
  • Best served immediately with the below tangy cashew sour cream dipping sauce or they can be made in advance and reheated in the oven to crisp them up!
  • Cashew sour cream dipping sauce
  • Combine all ingredients together and blend until smooth and creamy. If the mixture is too thick you can thin it out with more water. 
  • Can be stored in an airtight container and refrigerated for up to 3 days.


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