Crispy Cauliflower Wings

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The original idea for this recipe came from Shelda Antle, which Marie, our plant-based chef perfected over the course of time for our workshops. Our participants love this and you don’t want to miss this recipe.


  1. Cut cauliflower into bite-size pieces
  2. Prepare the batter by combining brown rice flour,  plant-based milk, garlic powder, spices. The batter should be thick but adherable to coat.
  3. Preheat oven to 450°F (232°C). Line the baking tray with parchment paper.
  4. Add savoury to the bread crumbs.
  5. Add the cauliflower to the batter to coat. Then roll them in bread crumbs.
  6. Shake off excess and place them on the baking sheet.
  7. Bake them for 22 minutes until crispy.



1 medium-size cauliflower head
1 cup of brown rice flour
1 cup of plant-based milk (soy/almond)
2 teaspoons of garlic powder
Pinch of salt (optional)
2 teaspoons of chicken spice/poultry seasoning
2 teaspoons of savoury
Whole wheat bread crumbs for coating