Spicy cauliflower wings

Spicy cauliflower wings

Total: 1 hr 15 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / people: 598 kcal
, Fat: 29 g
, Carbohydrate: 61 g
, Protein: 19 g

The trend which sees cauliflower transformed into vegan chicken wings has been doing the rounds online for some time. Naturally, I had to give it a go. Making chicken wings out of cauliflower florets requires a good batter and a spicy marinade. The "wings" are then cooked in two stages and the result is simply delicious. Whether or not they actually resemble the real thing is not for me to say (the last time I ate chicken was over six years ago), however the cooking process almost completely eliminates the taste of cauliflower.


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Batter & cauliflower

100 g light spelt flour
200 ml almond drink (unsweetened)
1 tsp garlic powder
1 tsp onion powder
¼ tsp paprika
2 pinches pepper
½ tsp salt
650 g cauliflower, cut into florets


1 tbsp agave syrup
1 dl hot chilli sauce (e.g. Sriracha)
1 tsp lemon juice
2 tbsp coconut oil, melted

Dip & garnish

1 tsp hot chilli sauce (e.g. Sriracha)
1 tsp lemon juice
45 ml tahini (sesame paste)
90 ml water
a little tahini (sesame paste)
1 organic lemon, cut into wedges
2 tsp black sesame seeds
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How it's done

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Batter & cauliflower

Mix all of the ingredients in a blender to produce a smooth batter, transfer to a bowl.

Dip the cauliflower florets in the batter one at a time, then place on a baking tray lined with baking paper.

Roast for approx. 25 mins. in the centre of an oven preheated to 180°C. Turn the florets after 15 mins.


To make the sauce, mix the agave syrup, chilli sauce, lemon juice and coconut oil in a blender, pour into a bowl. Remove the cauliflower from the oven, toss individually in the sauce, return to the tray and roast for a further 20 mins.

Dip & garnish

To make the dip, puree all of the ingredients in a blender, serve with the cauliflower.

Garnish with the tahini, lemon and sesame seeds.

Good to know
Note: This recipe is incredibly spicy so if you're not a fan of spicy food, it's probably best you sit this one out. Or maybe replace the hot sauce with passata seasoned with a little salt and paprika. I've not put this to the test, but it's definitely worth a try.

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