These Thai peanut cauliflower wings will be your new favourite way to eat cauliflower! SO tasty, vegan and gluten-free!
Is it just me, or can cauliflower do just about anything these days? Pizza crusts, rice and even delicious “wings.”
Oh yes, cauliflower has definitely claimed a superhero status in my books. Especially after this recipe for Thai peanut cauliflower wings.
If you’re not a huge fan of cauliflower, this may just be the recipe that will convert you into a cauliflower lover. Cauliflower gets battered up, baked to perfection then tossed in a tangy and spicy peanut butter sauce and topped off with some sliced green onions. I mean, can we say YUM?
Well, these Thai peanut cauliflower wings can officially be added to my peanut butter lovin’ collection. They are highly addictive and you’ll be poppin’ these wings into your mouth like popcorn. Consider yourself warned.
How to make baked cauliflower wings:
(Side note: you can also fry these if you prefer)
Baked cauliflower wings require a high cooking temperature. 425-450 degrees will do, and you’ll want to keep an eye on them so they don’t burn.
Top make cauliflower wings, you’ll chop up a head of cauliflower into small florets. Then the florets get tossed in batter and baked until brown and crispy.
If you don’t want to batter up the cauliflower, you can skip this step and bake them up as is. (Still delicious this way too!)
Thai peanut sauce:
The most important part of the recipe. Because peanut sauce is LIFE.
To make a Thai-style peanut sauce, you’ll want to make sure to have some lime on hand, which will give the peanut sauce that nice tangy flavour.
You’ll also want to make sure to add chopped garlic and ginger. Don’t skip out on these! They add some serious amazing flavour to the peanut sauce.
If you want to be very traditional, you can use fish sauce (for non-vegan) instead of soy sauce.
A few notes on the recipe:
These Thai peanut cauliflower wings are best enjoyed RIGHT AWAY. I’ve tried storing some in the fridge and re-baking them, which comes out ok, just no where nearly as good as when they’re fresh.
I use a 1-1 gluten-free flour blend, but regular flour or a whole wheat flour will work. I haven’t tested these with almond flour or coconut flour, so I can’t say how they’ll turn out with those options.
You can also dip these in an egg-wash (non-vegan) and panko for a crispier topping.
If serving these Thai peanut cauliflower wings as a meal, I like to serve them on top of some Jasmine rice.
Cauliflower gets battered up, baked to perfection and topped with a tangy peanut butter sauce!
- 1 medium head of cauliflower, cut into florets
- 1 cup flour (regular, gluten-free blend, or whole wheat)
- 1 cup almond milk
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/3 cup peanut butter
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp lime juice
- 2 tsp coconut sugar
- 1 small garlic clove, minced
- 1 tsp grated ginger
- 4 tbsp water
- Sesame seeds and sliced green onion to top
- Preheat the oven to 425 degrees and line a baking pan with parchment paper.
- Mix the flour, almond milk salt, pepper and garlic powder together in a bowl until smooth
- Dip each piece of cauliflower into the batter, let any excess batter drip off then place the cauliflower bites on the baking pan.
- Bake for 25-30 minutes, or until golden brown, flipping halfway through.
- Mix all the sauce ingredients together in a small pot until combined and creamy.
- Toss the cauliflower and sauce together in a bowl.
- Top with sliced green onions and sesame seeds
Serve on its own or over some jasmine rice
- Serving Size: 1/8 recipe
- Calories: 130
- Sugar: 5g
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 4g
Keywords: baked cauliflower wings, thai cauliflower