These cauliflower wings are baked to perfection and smothered with a gooey sweet honey mustard sauce that will be a hit with plant-eaters and meat-eaters alike!
Begin by making the honey mustard sauce as described below.
Preheat oven to 450°F and line baking sheet with parchment paper. This makes clean up much easier because clean-up is a breeze.
Cut the cauliflower florets into small bite-size pieces. I like to make mine a little chunky, but you can cut them as small or large as you like.
For this cauliflower wing batter, you want it to be nice and thick with a little bit of seasoning so it will stick to the cauliflower bites. Combine flour, non-dairy milk, and spices in a bowl, and whisk together.
Coat each cauliflower bite in the batter. I simply put a handful of them in the bowl at one time and roll them around until coated.
Pour the dry bread crumbs in a large bowl or even in a gallon-sized storage bag. As you batter each cauliflower bite in the bowl of batter, then toss them into the bread crumbs and roll (or shake if using bag) to coat evenly. I do this in batches.
These vegan wings are going to need to go into the oven twice to get the texture and crunch desired.
Place battered and breaded cauliflower bites on a baking sheet and bake for approximately 20 minutes, until brown and crispy. You’ll be surprised how crunchy these get.
While the cauliflower wings are baking, place some of the honey mustard sauce in a medium-size bowl. Remove cauliflower bites from the oven, and dip each piece into the sauce. I used a fork to roll the chunks around.
Once they are coated well in the sauce and placed back on the baking sheet, it’s time to rebake them for another 15-20 minutes.
When they are done, remove from the oven and allow them to cool. Serve warm or even at room temperature.
Honey Mustard Sauce
Simply combine all the ingredients in a bowl and whisk until smooth. Then, it’s ready to be used in this recipe as well as served on garden salads, pasta, bean salad, wraps, and sandwiches.
Low-Fat Vegan Mayo
Add all mayo ingredients to a blender and process until smoothes. Pour into an airtight container and store for 7-10 days in the refrigerator.
Video
Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.Tips for making this recipe
Getting the batter to a pancake-type thickness is important so it will stick to the cauliflower well. If it seems too thick, add a splash of plant milk and whisk a little to thin it out. If it seems too thin, add a little more flour.
When baking the 1st round, don’t overcook them. Since they will be cooking again in the 2nd round, there’s still plenty of time for them to get tender in the middle.
You can even make the honey mustard sauce a day or more ahead and let it chill to thicken up even more. This isn’t required, but if you want to get a jumpstart on it, even better.