Vegan BBQ Cauliflower Wings
Crispy, saucy, and deeply satisfying, these cauliflower wings deliver everything you want from a game-day snack without a single animal product in sight. A simple spiced flour-and-water batter coats each floret in a golden shell, and a double bake — first to set the coating, then to caramelize the BBQ sauce — gives you that irresistible sticky-and-crispy combo that makes it hard to stop at just a few. The smoked paprika and garlic powder in the batter do serious heavy lifting, adding depth before the sauce even hits the pan. Serves 4, so it's perfect for sharing, though you may find yourself wishing you'd made a bigger head of cauliflower. A squeeze of lime and a scatter of fresh cilantro at the end brighten the whole dish and cut through the richness of the sauce. No eggs, no dairy, no compromise — just bold BBQ flavor that holds its own against any wing platter on the table.
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Learn more →Ingredients
4 servings
For the cauliflower
- 1 medium head cauliflower (about 2 lb), cut into 1 ½-inch florets
For the batter
- ¾ cup all-purpose flour
- ¾ cup water
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the sauce
- 1 cup bbq sauce
- 1 tbsp olive oil
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and set a wire rack on top.
- 2
In a large mixing bowl, whisk together the flour, water, garlic powder, smoked paprika, onion powder, salt, and black pepper until a smooth, thick batter forms — it should coat the back of a spoon without dripping off immediately.
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