If you’re searching for a delicious, healthy snack, this is the place to be! These easy baked cauliflower wings are crispy, flavorful, and incredibly simple to make, making them an ideal snack or appetizer for any occasion.
Whether you’re hosting a game day party, a family gathering, or just want a tasty treat to enjoy on a rainy day, these cauliflower wings are sure to impress. If you are gluten-free, don’t worry, I got you, read on for alternatives! 😉
Ingredients and Substitutes
Creating the perfect batch of easy baked cauliflower wings starts with the right ingredients. Here’s what you’ll need:
- Cauliflower: One large head, cut into bite-sized florets. Cauliflower is a versatile vegetable that absorbs flavors well and has a satisfying texture when baked.
- All-Purpose Flour: This helps create a crispy coating. For a gluten-free version, substitute with a gluten-free flour blend OR you can use chickpea flour. Check out my gobhi pakoda recipe (cauliflower fritters) (PS- please ignore my cheesy old video. This was about 3 years ago).
- Water: Combines with flour to form the batter. You can also use almond milk or any plant-based milk for added flavor.
- Paprika: Adds a smoky flavor and vibrant color. Smoked paprika can be used for an even deeper flavor profile.
- Dried Oregano: Brings an earthy, aromatic element to the seasoning. You also can use Herbs de Provence (if you live in France).
- Garlic Powder: Adds a rich, savory taste. You instead can use onion powder!
- Black Pepper and Salt: Essential for seasoning. Adjust to taste.
- Olive Oil: Helps achieve a crispy texture. Avocado oil is a great alternative if you prefer.
These ingredients combine to create a flavorful, crispy coating that enhances the natural taste of the cauliflower. Don’t hesitate to experiment with your favorite spices or add a bit of heat with some cayenne pepper.
Tips and Tricks for Perfect Cauliflower Wings
Making the perfect easy baked cauliflower wings is all about technique. Here are some tips and tricks to ensure your wings turn out perfectly every time:
- Blanching the Cauliflower: Blanching the cauliflower before coating it in batter helps to soften the florets slightly, ensuring they bake evenly. This step is crucial for achieving a tender interior while maintaining a crispy exterior.
- Drying the Florets: After blanching, make sure to thoroughly dry the cauliflower florets. Excess moisture can prevent the batter from sticking properly and can result in soggy wings.
- Consistent Coating: Dip each floret into the batter and let the excess drip off. This ensures an even, thin coating that will crisp up nicely in the oven.
- Baking Temperature: Preheat your oven to 425°F (220°C) and ensure it’s fully heated before baking. This high temperature is key to achieving that desirable crispy texture.
- Turning the Florets: Halfway through baking, turn the florets to ensure they crisp up on all sides. This helps to avoid any soggy spots and promotes even cooking.
- Customizing Flavors: Feel free to toss the baked cauliflower wings in your favorite sauce after they come out of the oven. Whether it’s a spicy buffalo sauce, tangy barbecue, or a creamy garlic aioli, the possibilities are endless.
Pro tip: Make sure to make the batter thick enough and not too runny. In this picture, you’ll see what happens when the batter is too runny and then you have more batter around the floret than on it!
By following these tips, you’ll be able to create easy baked cauliflower wings that are crispy, flavorful, and sure to be a hit with everyone. Enjoy experimenting with different spices and sauces to make this recipe your own!
Storage Instructions for Easy Baked Cauliflower Wings
Refrigerating:
To refrigerate your easy-baked cauliflower wings, first allow them to cool completely at room temperature after baking. This step is crucial to prevent condensation and sogginess during storage. Once cooled, transfer the cauliflower wings to an airtight container, lining the bottom with a paper towel to absorb any excess moisture. Store the container in the refrigerator, where the cauliflower wings will remain fresh for up to 3-4 days.
Freezing:
If you plan to freeze the cauliflower wings, start by placing the cooled wings on a baking sheet lined with parchment paper, ensuring they do not touch each other. Freeze them for 1-2 hours or until solid. This initial freeze prevents the wings from sticking together. After they are frozen, transfer the wings to a freezer-safe zip-top bag or an airtight container, and label the bag with the date for reference. These wings can be stored in the freezer for up to 2 months.
Reheating:
When you’re ready to enjoy your refrigerated cauliflower wings, preheat your oven to 375°F (190°C). Place the wings on a baking sheet and bake for 10-15 minutes or until they are heated through and crispy. Alternatively, you can use an air fryer by preheating it to 375°F (190°C) and air frying the wings for 5-7 minutes until they regain their crispiness. Although not recommended for optimal texture, you can microwave the wings on a microwave-safe plate for 1-2 minutes until heated through.
For frozen cauliflower wings, preheat your oven to 375°F (190°C). Place the frozen wings on a baking sheet and bake for 20-25 minutes until they are thoroughly heated and crispy. In an air fryer, preheat to 375°F (190°C) and air fry the frozen wings for 10-12 minutes until crispy. To maintain the best texture, it is advised to reheat in the oven or air fryer rather than the microwave, which can result in a soggy texture.
Other party snacks from the blog:
- Healthy Beetroot Fritters
- Best Vegan Korean Corn Dogs
- Tandoori soya chaap skewers
- Spicy Kohlrabi fritters
- Samosa Recipe
- Roasted Purple Sweet Potato
- Vegan Fried Meatball
Easy Baked Cauliflower Wings Recipe
Ingredients
- 1 large head of cauliflower cut into bite-sized florets
- 1 cup all-purpose flour or a gluten-free alternative
- 1 cup water
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoons olive oil
Instructions
Blanch the Cauliflower:
- Bring a large pot of water to a boil.
- Add the cauliflower florets to the boiling water and blanch for 2-3 minutes until they are just tender but still firm.
- Drain the cauliflower and immediately transfer to a bowl of ice water to stop the cooking process. Drain and pat dry.
Prepare the Batter:
- In a large mixing bowl, combine the flour, water, paprika, oregano, garlic powder, black pepper, and salt. Whisk until you have a smooth batter.
Coat the Cauliflower:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Dip each cauliflower floret into the batter, making sure it is fully coated. Shake off any excess batter and place the florets on the prepared baking sheet.
Bake the Cauliflower Wings:
- Drizzle the olive oil over the coated cauliflower florets to help them crisp up while baking.
- Bake in the preheated oven for 25-30 minutes, or until the cauliflower wings are golden brown and crispy. Turn the florets halfway through the baking time to ensure even cooking.
Serve:
- Remove from the oven and let cool slightly before serving.
- Enjoy your easy-baked cauliflower wings with your favorite dipping sauce!
Notes
Make sure to dry the blanched cauliflower well to ensure the batter sticks properly.
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