Lemon Pepper Cauliflower Wings

Lemon Pepper Cauliflower Wings

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Adjust Servings:
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

Lemon Pepper Cauliflower Wings

Baked crispy cauli wings!

  • 80 minutes
  • Serves 4
  • Medium


  • Vegan Ranch Dip



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

Working in batches, coat the cauli wings with the wet dredge and shake off any excess.

Next, coat them with the breadcrumbs and shake off the excess then place them on a parchment lined baking sheet.


Bake The Cauli Wings

Allow a bit of space in between each cauli wing on the baking sheet.

Bake the cauli wings at 400°F for 30 minutes then using togs, carefully flip the wings and bake again for another 20 minutes until both sides are crispy and browned.


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

While the cauli wings are finishing baking, make the vegan ranch dipping sauce.

In a small bowl, combine the vegan mayo, soy or almond milk, sweet pickle juice, garlic powder and fresh parsley.



Once the cauli wings are done, allow them to cool a few minutes on the baking sheet before serving them on a platter or large plate with your dipping sauce.

I recommend eating them the same day.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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2 Comments Hide Comments

Wow! Perfect timing, my wife and I just watched the documentary “What the Health” on Netflix. This recipe is perfect for someone with the munchies, but wants to watch what they are putting in their body. Really appreciate you putting together these healthy alternatives so we can live a cleaner lifestyle!
Can’t wait to hit the market and get some fresh ingredients for this Super Bowl Sunday Cauli-wings!

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