Crispylicious vegan cauliflower wings


These vegan crispy cauliflower wings with creamy ranch dip are bound to light up your taste buds! I enjoy eating healthy but I do get those junk food cravings too. Sometimes I just want typical pub grub — that fatty crispy stuff — usually in the form of nachos, wings, or onions rings. I dream about those fried foods, but often after I eat them, I feel bloated, too full, or kind of gross. That is why I love this cauliflower recipe; it’s all that crisp without being fried. The panko flakes create the perfect crispy coating, the batter adds heat, and the insides are soft and chewy. Add the creamy cashew based ranch dip and voila!


I recommend this dish for a party, watching the game, or an afternoon snack. It’s easy to prepare and far easier to eat. It’s also great for kids and those picky “non-vegan” eaters.

Crispylicious vegan cauliflower wings
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Prep Time: 30 minutes

Cook Time: 25 minutes

Yield: 10 - 20 wings

Crispylicious vegan cauliflower wings

A spicy delicious cauliflower "wing" with crunchy coating and creamy cashew ranch sauce.


    Cauliflower wings:
  • 1 head cauliflower washed, leaves and stem removed
  • 2/3 cup spelt flour
  • 2/3 cup sparkling water regular water may also be used
  • 1 tsp paprika
  • 1 tsp chilli powder
  • 1 tsp garlic powder
  • 2/3 tsp salt
  • 4 - 7 tbsp hot sauce hot sauce. **Add according to your ability to handle heat. I used Sirracha but you can also opt for Franks Red Hot or whichever hot sauce you enjoy.**
  • 1 tbsp vegan butter ** margarine or coconut oil is fine too**
  • 1 cup panko flakes
    Ranch dip:
  • 1/2 cup raw cashews soaked overnight (or minimum two hours), drained
  • 1/4 cup olive oil
  • 1 tbsp dijon mustard
  • 1 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 tbsp capers
  • 1/2 tsp agave syrup
  • 1 clove garlic
  • 2/3 tsp salt
  • black pepper to taste


    Cauliflower wings:
  • Preheat oven to 350ºF(175ºC). Line a standard sized baking sheet with parchment paper, set aside.
  • Cut along the cauliflower floret stems of the to make bite sized pieces about 1 - 1.5 inches long. By cutting along the little stem formations, you prevent the cauliflower from crumbling into tiny pieces that cannot be used.
  • Add 1 cup of panko flakes into a shallow bowl, set aside.
  • Prepare batter by mixing together dry ingredients: spelt flour, paprika, chilli powder, garlic powder, and salt in a medium bowl.
  • Add wet ingredients in a separate smaller bowl: sparkling water, melted vegan butter, and hot sauce. Stir gently to not over disturb the carbonated water.
  • Slowly pour wet ingredients into dry, whisking together until you get a fairly liquid batter. It should be about the consistency of pancake batter, if it seems too thick, add a little more water.
  • Dip cauliflower florets into batter, one at a time, or in small batches, submerge well to ensure they are well coated. Slowly remove florets, one at a time, allowing excess batter to drip off before dipping them in the panko flakes. Once again, ensure florets are well coated with panko flakes, them to shake off excess flakes before laying them down on a parchment lined baking sheet.
  • Place in the oven and bake for 20 - 25 minutes.
    Ranch dip:
  • Drain cashews, rinse, discard water. Add cashews and all other dip ingredients into a blender, and blend on high until the dip becomes velvety smooth. Taste, add salt to taste, black pepper, or other seasonings, if desired.


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