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  • Jeremie Serrano

Crispy & Spicy Cauliflower Wings



Hey familia! Today I am sharing with you my favorite process of making cauliflower wings. I first discovered this fun and delicious way of eating cauliflower when I visited my boyfriend in Memphis, TN for the first time about 6 years ago. I had never heard of 'cauliflower wings', I rarely ate cauliflower, and I definitely was no where near being vegan. Fastforward to 2017 I moved packed up my belongings, left Connecticut to move in with my boyfriend in Memphis, went vegan and purchased an air fryer, before they went mainstream, and I created one of my first YouTube videos and blog post making nonother than fried cauliflower wings!


Now it's 2020 and I have finally perfected my process of making cauliflower wings. It's been quite the journey of remaking this recipe many times and finding the crispiest and tastiest way of making it, but we have finally accomplished it. Check out this super easy recipe that is also topped with my own spicy sauce that I make for all kinds of dishes. It's the perfect pairing and I hope that you enjoy this dish!


YIELD:

2-3

INGREDIENTS: 


Dredge

  • 1 cauliflower head

  • 1 1/2 cups all-purpose flour

  • 1 cup cornmeal

  • 1/2 cup plant milk (unsweetened)

  • seasonings of choice (garlic powder, onion powder, cayenne, salt & pepper)

Spicy Sauce

  • 1 tbsp molasses (or sweetener of your choice)

  • 1/2 cup red hot sauce

  • 1/4 cup specialty hot sauce (I used Pisqueya Smoky Hot)

  • 1/3 cup vegan butter or margarine, melted

  • 1 tbsp white vinegar

Additional: Oil for Frying, Air Fryer, or Preheated Oven


Instructions:

  1. Preheat frying method. I prefer to fry in oil on the stovetop or place in my airfryer with a light spraying of olive oil.

  2. Cut cauliflower head into florets, about the size of small chicken wing pieces or to your desired size. Set aside in a bowl.

  3. Grab two bowls to create a wet and dry dredging station. In the first bowl combine 1 cup flour, 1 cup corn meal, and your seasonings of choice. In the second bowl combine 1/2 cup of flour and 1/2 cup of plant milk.

  4. In a repeating pattern dredge your cauliflower florets: Dry mix, wet mix, dry mix. Set aside for frying.

  5. In a mixing bowl combine all of your ingredients for the spicy sauce. Set aside.

  6. Fry all cauliflower pieces until slightly golden brown. Place on a paper towel lined dish and drain excess oil before dipping pieces into spicy sauce. Once covered in sauce you can toast in the oven/air fryer for a few minutes to make pieces extra crispy or eat as it.

  7. Serve immediately with your choice of sides and dipping sauce.

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CONTACT JEREMIE

Jeremie Serrano

P.O. Box 25564

Memphis, TN 38125

© 2017 by @LaComidaDeJeremie. Proudly created by Jeremie Serrano