Spicy Red Cauliflower Wings

Spicy Red Cauliflower Wings  



  • 3/4 cup brown rice flour or chickpea flour*
  • Healthy pinch sea salt
  • 1/2 tsp curry powder
  • 2 tsp tandoori masala spice
  • 1/2 cup unsweetened plain almond or rice milk
  • 6-8 Tbsp water


  • 1 head cauliflower, large stalks removed, cut/torn into bite-size pieces


  • 1/4 cup red curry paste (ensure vegan friendly - Thai True + Thai Kitchen are best)
  • 2 tsp melted coconut oil
  • 2-3 tsp maple syrup
  • Water to thin


Green Chutney


  • Preheat oven to 450 F and line a baking sheet with parchment paper (important or the wings will stick).
  • Next, prepare batter. Mix dry ingredients together, and then add almond milk and 6 Tbsp water to start. Stir with a whisk or fork until well combined. You want the batter thick but pourable so it can adhere to the cauliflower - too runny and it won't stick. Add only enough water until you reach the right consistency. Add more brown rice flour if it becomes too thin.
  • Once the oven is preheated, add the cauliflower to the batter to coat. Shake off excess and place on baking sheet. Give each piece 1 inch of room to prevent sogginess. Depending on the size of your cauliflower this may require cooking on two baking sheets or in two batches.
  • Bake for 25 minutes. In the meantime prepare the sauce by whisking together curry paste, coconut oil, and maple syrup. Add just a bit of water to thin so it resembles a glaze consistency.
  • Once the cauliflower has finished baking, remove from oven and dip/toss in the glaze 1-2 pieces at a time. Shake off excess, then place back on baking sheet and bake for another 20-25 minutes, or until browned on the edges and the glaze has caramelized.
  • While baking, prepare chutney (optional), by adding all ingredients to a blender and blending until creamy and smooth. Taste and adjust seasonings as needed, adding more garlic for zing, salt for saltiness, maple syrup for sweetness, or water to thin.
  • Let cauliflower cool slightly and then serve immediately.