These Thai peanut vegan cauliflower wings are crispy, easy to make and totally gluten free. They’re perfect as a simple appetizer or main dish. All you need is a few simple ingredients and under 45 minutes!
I’ve been making my favorite peanut sauce non stop lately and have been trying to think of new ways to use it, so in come these delicious vegan cauliflower wings!
They start with batter cauliflower florets that are then baked and tossed in a simple but so flavorful and creamy peanut sauce. They’re completely vegan, gluten free and perfect for a simple snack, appetizer or main dish.
It’s very similar to my sesame cauliflower, but just with a different sauce. You can serve it with rice, enjoy as is or even toss in some chickpeas if you want a bit more protein.
Cauliflower wings can be a healthier alternative to chicken wings, depending on the ingredients you use. It’s such an easy and flavorful way to get more veggies into your diet!
How to make cauliflower wings
Step 1: Cut the cauliflower into bite sized florets. I like to have some on the smaller side and some a bit bigger just for variety in texture.
Step 2: Toss with the batter. The batter is a simple mix of flour, non-dairy milk, salt and pepper. Then, just toss in some gluten free breadcrumbs to give these more of a classic wing feel.
Step 3: Bake until golden brown. This should take about 25 to 30 minutes.
Step 4: Toss in the peanut sauce and serve immediately.
Make it a meal!
While I love serving these exactly as is as an appetizer or snack, you can serve them over rice or make a buddha bowl! You can use it in place of the tofu in my peanut buddha bowls.
I also like to toss in some chickpeas when the cauliflower bakes, then toss everything in the sauce for a bit more protein and crunch.
Frequently asked questions
Why are my cauliflower wings soggy?
This can happen for a couple of reasons. One could be because they are not baked for long enough to make the breading crispy. Second, be sure you let them cool slightly before adding the sauce. This will ensure the sauce doesn’t simply melt onto the wings and give a soggy texture.
Do they keep?
Unfortunately, these vegan cauliflower wings do not keep very well. They are definitely best served fresh. You can keep them for up to 48 hours, but even after a few hours they will not have the same crisp as they do when they are fresh from the oven.
Are they gluten free?
Yes, this recipe is gluten free as written. If you are not GF, you can use regular all purpose flour and regular breadcrumbs instead.
Can I use an air fryer?
Yes! Follow all of the directions as usual but air fry at 370 Fahrenheit for 10-14 minutes. You will likely need to do this in two batches because you only want one single layer in the air fryer at a time.
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Thai Peanut Cauliflower Wings
by: claire cary
- 1 large head cauliflower
- 1 cup (gluten free) all purpose flour
- ¾ cup plain non-dairy milk
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ¼ cup plain gluten free breadcrumbs
- ¾ cup Thai peanut sauce click for the recipe
- Preheat the oven to 425 degrees Fahrenheit.
- Cut the cauliflower into medium sized florets.
- In a large mixing bowl, whisk together the flour, milk, salt and pepper.
- Toss the cauliflower in the batter until well coated.
- Toss in the breadcrumbs.
- Add to a baking sheet lined with parchment paper.
- Bake for 25-30 minutes or until golden brown.
- Meanwhile, prep the peanut sauce.
- Remove the cauliflower from the oven and let cool for about 5 minutes.
- Add to a bowl and toss with the peanut sauce, using as much or as little as you like. I end up using about 3/4 cup total.
- Serve as is or with rice, scallions and red pepper flakes.
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