Description
Crispy baked Sriracha Cauliflower Wings with sweet-spicy sauce, perfect as an appetizer, snack, or meatless party favorite.
Ingredients
Scale
- 1 head cauliflower (about 3 cups florets)
- 1 cup milk or unsweetened vegan milk
- 1/2 cup rice flour
- 2 teaspoons garlic powder
- 1 teaspoon cumin powder
- 1 teaspoon paprika or chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup breadcrumbs (gluten-free if needed)
- 1 tablespoon oil (for baking tray)
Sauce
- 1/3 cup honey or maple syrup
- 1/4 cup sriracha
- 1/4 cup ketchup
- 1 tablespoon sesame seeds (optional)
Instructions
- Preheat your oven to 425°F (220°C) and lightly oil a baking sheet to prevent sticking.
- Wash and cut the cauliflower into evenly sized florets for consistent cooking.
- In a bowl, whisk together milk, rice flour, garlic powder, cumin, paprika, salt, and black pepper until smooth.
- Dip each floret into the batter, allowing excess to drip off.
- Roll the battered florets in breadcrumbs until fully coated.
- Arrange florets in a single layer on the baking sheet.
- Bake for 20–25 minutes, flipping halfway, until golden and crisp.
- While baking, mix honey or maple syrup, sriracha, and ketchup in a saucepan and warm gently.
- Toss baked cauliflower in the sauce until evenly coated.
- Sprinkle with sesame seeds if desired and serve immediately.
Notes
For extra crispiness, avoid overcrowding the pan. Use parchment paper if your tray tends to stick, and adjust sauce heat to taste.