Cauliflower hot wings

We hear you: More street food please!..Ok, but let’s do it more sustainable and healthy. This recipe is crunchy on the outside and very soft in the inside, without any deep-frying nor chicken. No food processing either. Enjoy without guilt.


Learn more about ingredients & techniques with our EFL cooking guide

View Guides
  • 500



  • 70


    Chickpea flour

  • 120


    Unsweetened plant-based milk

  • 1


    garlic powder

  • 1


    paprika powder

  • 30



  • 1



  • barbeque sauce***

Preheat the oven at 180C.
Carefully cut the cauliflower into bite-sized florets. In a large bowl, combine the chickpea flour, arrowroot, plant-based milk, garlic power, paprika powder, salt, and black pepper. Stir until well combined. Dip the florets into the flour mixture, so they’re completely coated. Now, roll them in the breadcrumbs.

Line a baking sheet with parchment paper and lay the cauliflower florets on the baking sheet. Bake for 25 minutes at 180°C.

Transfer the cooked cauliflower wings to a bowl. Combine the BBQ sauce with a teaspoon of hot sauce and pour it over the baked cauliflower wings. Evenly coat them from all sides. Put the coated hot wings back on a baking sheet lined with parchment paper. Bake again for another 20 minutes at 180 °C. Serve immediately with BBQ sauce and sprinkle with the green onions.