Crunchy cauliflower wings

Crunchy cauliflower wings

Total: 1 hr 15 min. | Active: 45 min.
vegetarian, healthy and balanced
Nutritional value / person: 487 kcal
, Fat: 21 g
, Carbohydrate: 55 g
, Protein: 16 g

The little vegetarian brother of chicken wings. Lighter and healthier than its deep-fried counterpart, but no less crunchy thanks to the cornflake crumb. This recipe is perfect as an aperitif, starter or main, and can be served with salad, rice or roast potatoes. Simply add a creamy dip and everyone’s happy.


4 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


800 g cauliflower, cut into florets
salted water, boiling

Cauliflower wings

5 tbsp white flour
3 eggs
3 tbsp milk
1 tsp dried oregano
¾ tsp herb salt
200 g cornflakes, unsweetened


180 g crème fraîche
1 garlic clove, squeezed
½ lemon, the whole juice
¼ tsp herb salt
1 tbsp chives, finely chopped
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How it's done

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Cook the cauliflower in boiling salted water for approx. 10 mins. until just soft, then drain and leave to cool.

Cauliflower wings

Empty the flour into a shallow dish, beat the eggs and milk in a deep dish, season. Crush the cornflakes in a shallow dish. Toss the cauliflower wings in the flour in batches, then shake off the excess. Dip in the egg and then in the cornflakes. Press firmly on the crumb coating, place on a baking tray lined with baking paper.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C.


Mix the crème fraîche with all the other ingredients, serve with the cauliflower wings.

Good to know
Tip: Sprinkle the grated parmesan on top of the cauliflower before baking.

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