These vegan cauliflower wings with an easy almond dip are crispy outside and soft on the inside. Perfect for parties and gatherings as a snack, appetizer or side dish, everyone is sure to love them. Gluten-free and oil-free.
Preheat the oven to 180 degrees C (350 F) and line a baking tray with parchment paper.
Prepare the batter. In a large bowl, whisk together the gluten-free flour, salt, onion, and plant-based milk. Make sure the ingredients are well-combined and no lumps remain.
Prepare the breading. In another bowl, mix together the gluten-free breadcrumbs, paprika, cumin, turmeric and nutritional yeast.
Dip each cauliflower floret into the batter, making sure that it is well coated on all sides. Then, coat in the breading and lay out on a sheet of parchment paper.
Once you have breaded all of the cauliflower, bake in the oven for around 25 minutes, until golden brown and crispy on the outside but still soft on the inside.
Meanwhile, prepare the sauce. Simply whisk together almond butter, maple syrup, tamari and paprika.
Serve the cauliflower with the almond dip. It is best served immediately or after a period of cooling of 15-30 minutes.
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Notes
You can test the cauliflower for readiness by carefully lifting one piece of cauliflower off the baking tray, waiting for it to cool down completely and then testing with a toothpick or a fork.
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