Spicy Cauliflower Vegan Wings

  • Prep: 30 Mins / Cook: 35 Mins
  • Serves 3
  • easy

These spicy vegan wings are a delicious meat-free retake of the classic buffalo wings. Our cauliflower wings are coated with hot, Korean spices served with a complimentary cooling scallion dip. These wings pack a punch and make a great party food for you and your favorite people. Served with a cooling, zingy scallion dip. Add it to your free 7 day meal planner today!

Dairy Free High Protein


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  • Cauliflower Cauliflower 1 head 1 head
  • Batter:
  • Soy Milk Soya Milk 180ml 3/4 cup
  • All Purpose Flour Plain Flour 60g 1/2 cup
  • Gochugaru Gochugaru 1/4 tsp 1/4 tsp
  • Table Salt Table Salt 1/4 tsp 1/4 tsp
  • Ground Black Pepper Ground Black Pepper 1/4 tsp 1/4 tsp
  • Golden Breadcrumbs Golden Breadcrumbs 100g 1 cup
  • Table Salt Table Salt 1/4 tsp 1/4 tsp
  • Glaze:
  • Garlic Garlic 4 cloves 4 cloves
  • Ginger Root Ginger Root 3cm piece 3cm piece
  • Gochujang Gochujang 65g 1/4 cup
  • Rice Vinegar Rice Vinegar 1 tbsp 1 tbsp
  • Agave Nectar Agave Nectar 4 tbsp 1/4 cup
  • Sesame Oil Sesame Oil 1 tbsp 1 tbsp
  • Roasted Peanuts Roasted Peanuts 75g 1/2 cup
  • Sesame Seeds Sesame Seeds 1/2 tsp 1/2 tsp
  • Scallions Scallions 1/2 1/2
  • Scallion dip:
  • Vegan Yoghurt Vegan Yoghurt 250g 1 cup
  • Cucumber Cucumber 1/2 1/2
  • Scallions Scallions 2 2
  • Lemon Juice Lemon Juice 1 tbsp 1 tbsp
  • Table Salt Table Salt to taste to taste


  1. 1.*if you don’t have gochugaru you can use crushed chilli flakes.
  2. 2.*For a gluten-free option - Use rice flour instead of all-purpose (plain) flour and make sure your breadcrumbs are gluten-free. Some brands of gochujang aren’t gluten-free, so double check that yours is.
  3. 3.*If you aren’t a big fan of spicy food, omit the gochugara/chilli flakes and substitute half of the gochujang with tomato paste.
  4. 4.Position a rack in the centre of the oven and preheat the oven to 200C. Place a piece of parchment paper or silpat on two baking sheets, and set aside.
  5. 5.Wash and cut cauliflower head into bite-sized pieces/florets. In a bowl, whisk together the soy milk, flour, gochugaru, salt and pepper. In a separate shallow bowl, toss the golden breadcrumbs and salt together.
  6. 6.Dip a cauliflower floret in the flour batter, shake off excess batter, then dip into the breadcrumbs. Toss to coat then place the floret on the prepared tray.
  7. 7.Repeat for all florets and continue to arrange them in a single layer on the prepared baking sheets. Bake for 20-25 minutes or until the crust is crispy and golden.
  8. 8.Meanwhile, make the gochujang glaze. in a shallow bowl, mix the garlic, ginger, gochujang, vinegar, syrup and sesame oil together.
  9. 9.When the florets are golden and baked, remove from the oven, toss each in the prepared glaze (one by one), let excess glaze drip off before returning it to the tray. Repeat until all your florets are coated. You may have excess or not enough glaze, as this depends on the size of your cauliflower, but you can always whisk some more up if needed.
  10. 10.Sprinkle peanuts over the cauliflower on the tray, then bake for another 5-7 minutes.
  11. 11.To make the dip, firstly grate and squeeze the cucumber to remove the excess liquid. Finely slice the scallions. Now mix all the dip ingredients together.
  12. 12.Serve the florets hot or warm, garnished with scallions and sesame seeds, with a side of scallion yogurt dipping sauce.

Nutritional Information

  • Calories:
  • Fat:
  • Sodium:
  • Carbs:
  • Sugar:
  • Protein:

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