These Thai Peanut Cauliflower Wings will be your new favourite way to eat cauliflower! Cauliflower florets get coated in a simple batter then baked to perfection and tossed in a tangy peanut butter sauce!
Turning cauliflower into delicious “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?
Ingredients in this recipe
- Cauliflower: The star ingredient for this recipe. A medium head of cauliflower cut into florets is what you’ll need.
- Flour: The base of the batter for this recipe. Regular, whole grain and gluten-free flour will all work.
- Almond milk: The liquid for the batter. Any milk will work
- Salt & pepper: To season the batter
- Peanut butter: The star of the peanut butter sauce! You can use natural peanut butter or regular peanut butter
- Soy Sauce: If making this recipe gluten-free, make sure to use a gluten-free soy sauce
- Sesame oil: To add some toasted sesame flavour to the sauce
- Lime juice: For some acidity in the sauce. Lime helps to balance out the flavour
- Coconut sugar: For a sweet element in the sauce. You can also use regular sugar, maple syrup, honey or agave.
- Garlic: Because why not?
- Ginger: To kick up the sauce a notch!
How to make baked cauliflower wings
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.
To turn cauliflower into “wings,” chop up a head of cauliflower into small florets. Then the florets get tossed in batter and baked until brown and crispy.
Make the peanut sauce, then toss the baked cauliflower in the sauce. Top with sliced green onions and sesame seeds.
Serve immediately, so you can enjoy it while the cauliflower is hot!
Thai peanut sauce
The peanut sauce is the most important part of this recipe. This is what’s going to flavour the cauliflower!
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 seriously 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.
Tips for making this recipe perfectly
- Shake any excess batter off the cauliflower. You don’t want excess batter on the cauliflower, just a thin coating.
- Keep an eye on these while they bake. Depending on your oven, they may need slightly more or less time.
- Eat right away. The wings are best while still hot straight from the oven.
- You can use regular flour, whole wheat flour or a 1-1 gluten-free flour blend for this recipe.
More cauliflower recipes to try
If you tried these Thai Peanut Cauliflower Wings or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
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 (*use gluten-free if needed)
- 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
Shake any excess batter off the cauliflower. You don’t want excess batter on the cauliflower, just a thin coating.
Keep an eye on these while you bake. Depending on your oven, they may need slightly more or less time.
Eat right away. The wings are best while still hot straight from the oven.
You can use regular flour, whole wheat flour or a 1-1- gluten-free flour blend for this recipe.
- 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