- 1 head of Cauliflower
- 1 cup All-Purpose Flour
- 1.5 cups (Soy/Almond) Milk
- 2 teaspoons Garlic Powder
- 2 teaspoons Onion Powder
- 1 teaspoon Smoked Paprika Powder
- 0.5 teaspoon Salt
- 1 teaspoon Lemon Pepper Seasoning
- 1 Lemon
- 1 cup Breadcrumbs
- 0.6 cup melted (Vegan) Butter
- 3 teaspoons Lemon Pepper Seasoning
Vegan Ranch Dip
- 0.5 cup Vegan Mayonnaise
- 2 tablespoons (Soy/Almond) Milk
- 2 tablespoons sweet Pickle Juice
- 0.5 teaspoon Garlic Powder
- 1 tablespoon, chopped Parsley
Baked, lemon and pepper spiced cauliflower wings are perfect for the game day occasion!
Chicken wings are a crowd favorite for sports events, however, have you tried cauli-wings yet?
It’s a total game changer and you can eat it all in one bite! No need to eat around any bones.
Not only are these vegetarian and vegan friendly but they are baked instead of fried. Crispy on the outside and soft and juicy on the inside!
Lemon pepper is what my family likes but this recipe can also be converted to BBQ or classic Buffalo!
Make the Dredge Batter
First, preheat your oven to 400°F.
Wash and cut your cauliflower into 'wing' size and shape.
I like to include as much of the stalk as possible to not waste any of the vegetable and it will also resemble a chicken drum/wing.
Keep the pieces bigger rather than smaller.
To make the batter, add the flour, onion powder, garlic powder, smoked paprika, salt, lemon pepper, and the zest of 1 lemon to a bowl and mix to combine.
Next, add the milk and whisk well until the batter is lump free.
Dredge and Coat The Cauli Wings
Bake The Cauli Wings
Toss the Cauli Wings in the Lemon Pepper Sauce
After the cauli wings have baked, make the lemon pepper sauce.
Melt the butter in a small sauce pan or your microwave for about 20-30 seconds then add the lemon pepper seasoning.
Add the lemon pepper sauce to a big bowl then add a few of the cauli wings and lightly coat the wings then place them back on the parchment-lined baking sheet.
Bake the wings once more for 7-10 minutes at 420°F.
Make The Vegan Ranch Dip