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Cauliflower wings piled with heart shaped bowl

Crispy Asian Cauliflower Wings (Vegan, GF)

Crisp vegan cauliflower wings have never been easire or tastier. Seve it as an appetizer or over rice for dinner.

Course Appetizer
Cuisine Asian
Keyword 30 minute, Baked, cauliflower
Prep Time 5 minutes
Cook Time 25 minutes


  • 1 head cauliflower
  • 112 cup GF flour mix, I've tried it with Bob's Red Mill 1:1 and with King Arthur brand measure for measure GF flour. Feel free to substitute all purpose flour.
  • 1 cup plant milk
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • salt to taste
  • 1 1/2 cups GF bread crumbs, I have used both Ian's panko and a bag of GF Louisiana fish fry both with great results.

Asian glaze. Use this or just use your favorite BBq or terriyai sauce.


  1. Heat your oven to 435 Faherenheit.

  2. Cut the cauliflower head into individual florets cutting from the "root end" leaving a bit of the stalk when possible as a hangle.

  3. Line two baking sheets with parchment paper.

  4. Place the GF flour, onion poweder and smoked paprika in a medium bowl. Whisk the plant milk in until you have a smooth batter.

  5. Into another bowl place the bread crumbs.

    Dunk each piece of cauliflower into the batter, shake off the exess and dredge in the bread crumbs.

  6. Place your cauliflower on the parchment paper lines pans leaving space between each piece.

  7. Place your wings in the iven and set a timer for 20 minutes.

  8. Stir together the asian inspired gkaze ngredients.

  9. When you timer goes off open the oven door and drizzle 1/2 the sauce over the wings. I don't coat the whole wing because I want parts to be crunchy and other parts to be sticky.

  10. Bake for 5-8 more minutes and remove from oven. Serve immedialey. Place the extra sauce on the side for dipping. Be aware thse loose their crunch after an hour.