Ouch. My Face. Sizzling hot Cauliflower ‘Wings’ (VG, GF-Option, Oil-Free)

There are certain recipes that everyone has in their back pocket. That kinda recipe that, when you’re discussing what to have for dinner and nobody seems to be able to decide, immediately comes out because it’s always a crowd pleaser.

We were able to serve these to two of our good friends before #Lockdown2 started in the UK in the latter part of 2020, and I’m so glad we picked this one, because it was a wonderful night with a few drinks, some good food and some even better company.

We used to make these with a vegan buffalo sauce I made by mixing melted vegan butter with the Nandos spicy marinade sauce, but given how anti-oil we are at the moment it doesn’t really make much sense to be consuming so much. It also doesn’t help with the general bloated feeling after.

This version however, is significantly healthier but just as tasty (if not tastier!) and we always make it with our oil-free Sweet Potato Fries as the perfect accompaniment.

But be warned, they can be a _little_ hot after you eat one or two, so serve with some ketchup on the side or even better, some Garlic Yogurt Dip, to help deal with the heat!

Spicy, crunchy and healthy Cauliflower florets.

  • Servings: 4-6
  • Difficulty: Easy
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Easy to put together at the drop of a hat, a crowd pleaser that is perfect next to some sweet potato fries!



  • 1 large or 2 small Cauliflowers, chopped into medium and large florets
  • 1 pack/pot pre-packaged Breadcrumbs (about 100-150g, we use the Paxo brand ‘Natural’ ones, you can use Panko if you’d like, but we’re not fancy)
  • 100g Plain Flour (or sub 150g plain GF flour and omit the spelt flour)
  • 50g Wholemeal Spelt Flour
  • 1.5 tsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 1 tsp Garlic Powder
  • 1/2 tsp Chili Powder
  • 1 tsp Salt
  • 300ml Unsweetened Almond Milk (or other dairy-free milk)
  • 1 bottle of Frank’s Original Hot Sauce (or similar, Frank’s has a remarkably small ingredient list, which is why we like it!)


  1. Pre-heat your oven to 180C (375F) and prepare an ovenproof, or line a baking tray
  2. Sift the flours and spices together in a bowl and then whisk in the plant milk until you have a nice thick batter
  3. Tip your breadcrumbs into another bowl
  4. Dunk your florets into the batter, allow the excess to drip off and then lightly toss in the breadcrumbs until coated, then place on your baking tray / dish – repeat until all florets are on the tray and not touching each other
  5. Bake for 20mins then cover in the Frank’s sauce (move them around if you have to) and then bake for a further 15-20mins until crispy and the sauce is cooked dry – don’t worry if you don’t use all the sauce, save it for dipping later!
  6. Serve hot, hot, hot!

Buon Appetito!

The world is a pretty crazy place at the moment so hopefully this post inspires you, and we would love to hear what you’re cooking and also we’d love to see your attempts at the above dish and how you change it to be yours, so tweet us @rockinblues and @PlantBasedSQL on Twitter and let us know your snug story!