“Wings” of Cauliflower with Spicy Red Curry

Have you ever tried cauliflower wings before? It’s been popular on the internet, but I have only just tried them. Before you say that cauliflower isn’t for you (get it?) or roll your eyes, let me explain. Listen to me before you roll your eyes and say cauliflower isn’t your wing (get it? You won’t want this recipe to pass you by.

I’ve never tried the “hot wings” recipe that uses hot sauce, but I think this one from Hot For Food is amazing. I used this as a base for this recipe.

This idea came from one of our readers (hi!) The original idea for these wings came from a reader (hi!)

I did some research on the different ways to bread chickpeas and got to work. Spoiler alert: the results were amazing.

You probably have all the ingredients you need on hand.

Cauliflower is a cruciferous vegetable that receives mixed reviews, but I love it. (Have you tried the masala-spiced tofu scramble? ).

The batter is made from brown rice (or chickpea flour) and seasoned with curry powder and Tandoori Masala Spice Blend. YUM.

Then, the cauliflower is roasted until it becomes slightly softer. Then comes the fun part: a curry glaze!

Red curry paste, maple sugar, coconut oil, and water are all you need.

This results in a gorgeous red sauce which coats the cauliflower. It is then roasted to a golden brown and sticky finish.

The Chutney Sauce can be optional, but I recommend it. It’s also easy to make and can be done while the wings are being roasted.

How can cauliflower wings be enjoyed? When the “big games” are on, you can serve them as a snack or appetizer with curries, salads, and burgers. These were my late lunch. You can’t go far wrong, no matter how you eat them.



  • Use 3/4 cup brown rice or chickpeas flour*
  • Sea salt is a healthy addition to any meal.
  • Curry powder 1/2 tsp
  • Reduce the heat by reducing the amount of tandoori spice.
  • 1 cup plain unsweetened almond or rice milk
  • Water – 6-8 Tbsp


  • One head of cauliflower (large stalks removed, cut/torn into bite-size pieces)


  • Use only vegan-friendly Thai True or Thai Kitchen red curry paste.
  • Coconut oil 2 tsp
  • 2 tbsp maple sugar (to taste).
  • Use 2-3 tablespoons of water to thin.


  • Green Chutney


  • Preheat oven to 450 F and line the baking sheet with parchment (important; otherwise, the wings may stick).
  • Prepare the batter. Add almond milk to the dry ingredients and mix well. Then add a smaller amount of water and start by adding 6 Tbsp. Stir well with a fork or whisk. The batter should be thick but pourable to adhere to the cauliflower. Too runny will not work. Only add enough water to reach the desired consistency. If it becomes too thin, add more brown rice flour.
  • Add the cauliflower to the batter and coat once the oven has been preheated. Place on a baking sheet and shake off any excess. To prevent the cauliflower from becoming soggy, give each piece an inch. This may require two baking sheets or cooking in two batches.
  • Bake for 25 minutes. While you wait, prepare the sauce. Whisk together the curry paste, maple syrup, and coconut oil. Just a little water will thin it to a glaze-like consistency.
  • After the cauliflower is done baking, remove it from the oven and dip/toss 1-2 pieces in the glaze at a time. Shake off any excess and place it back onto a baking sheet. Bake for 20-25 more minutes or until the glaze is caramelized and the edges are browned.
  • Prepare chutney while baking (optional) by adding all ingredients into a blender and blending them until smooth and creamy. Add more salt if you want it saltier, or maple syrup if you like sweetness.
  • Serve cauliflower immediately after letting it cool down. Fresh is best. Wings can be frozen at any stage (either glazed or glazed and baked) and then heated in a 350° F (176° C) oven.

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