Cauliflower wings

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

Vegan cauliflower wings: A fried vegan snack that anybody can enjoy

Meat-free and full of flavour, try our fried vegan cauliflower wings. They are a great addition to any snack table, especially when the game is on this weekend.

Cauliflower wings

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

If the game is on this weekend, wings are probably on the snack menu but not everybody eats meat. If you’re looking for vegan and vegetarian options for game day snacks, you’re sorted today. Cauliflower has a very mild flavour, but due to its shape, makes the perfect base for a fried wing-style snack. Our vegan cauliflower wings are perfectly crunchy, tasty and a great addition to any vegetarian snack table.

Vegan cauliflower wings

The dry ingredients add loads of flavour to cover the cauliflower florets with chickpea flour, smoked paprika, ginger, coriander and more. You can also add some chilli powder if you want them spicy. The cashew and sour cream dipping sauce is also dairy free and full of garlic and miso sweetness. You can make your own dry rub to your taste if you want to and they are perfect for anybody following a vegan and vegetarian diet or looking for meat-free options.

Meat-free and full of flavour, try our fried vegan cauliflower wings. They are a great addition to any snack table, especially when the game is on this weekend.

Vegan cauliflower wings recipe

5 from 2 votes
Recipe by Dirnise Britz Course: SnacksCuisine: VeganDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

Ingredients

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

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

  • 1 cup 1 chickpea flour

  • 1 tsp 1 smoked paprika

  • 1 tsp 1 garlic powder

  • 1 tsp 1 lemon zest

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

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

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

  • ½ tsp ½ 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 1 cashews, soaked overnight or for a minimum of 4 hours

  • ¼ cup ¼ and 2 tablespoons filtered water

  • 4 tbsp 4 lemon juice

  • 1 tsp 1 onion flakes

  • 1 tsp 1 pure maple syrup or light agave nectar

  • ½ tsp ½ garlic powder

  • ½ tsp ½ apple cider vinegar with ‘the mother’

  • ¼ tsp ¼ miso

  • pink Himalayan salt to taste

  • To serve
  • white or black sesame seeds

  • tangy cashew sour cream dipping sauce

Method

  • 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.

Notes

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