Print Recipe
4.84 from 6 votes

Vegan Baked Cauliflower Wings with Herb Garlic Dip

Cauliflower wings are a great vegan/veggie alternative to chicken wings. They have a crispy coating with herbs and spices and are super tasty. The roasted cauliflower gets a dense, soft and, dare I say, ‘meaty’ texture. Quick, easy and tasty!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Snack
Cuisine: American
Servings: 4
Calories: 244kcal
Author: Kate Hackworthy | Veggie Desserts


  • 1 head of cauliflower
  • 120 ml non-dairy milk
  • 120 ml water
  • 150 g plain flour (all purpose)
  • 2 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • ½ tsp paprika
  • Salt and pepper

For the garlic and herb dip

  • 100 g vegan soft cream cheese
  • 75 g dairy-free yogurt
  • clove of garlic minced
  • 1 tbsp fresh parsley finely chopped
  • 1 tsp fresh thyme chopped
  • large squeeze of lemon juice
  • ¼ tsp pepper
  • pinch of sea salt


  • Preheat the oven to 220C/425F and line 2 x baking trays with baking parchment.
  • Cut the cauliflower into florets and set aside.
  • Mix all remaining ingredients in a large bowl. Dip each floret into the mix and coat well. Shake off the excess and place onto a baking tray. Repeat, taking care not to overcrowd the cauliflower on the baking tray and don’t pour any excess batter over the ‘wings’.
  • Bake for 15 minutes, then turn each floret and bake for a further 5-10 minutes or until crispy and golden.
  • Meanwhile, make the herb dip, by mixing all ingredients together until smooth.


Calories: 244kcal | Carbohydrates: 36g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Sodium: 128mg | Potassium: 152mg | Fiber: 3g | Sugar: 2g | Vitamin A: 285IU | Vitamin C: 16.9mg | Calcium: 99mg | Iron: 3mg