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
- 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