Vegan Thai Peanut Cauliflower Wings
Hello & Happy Tuesday!!
Long before my vegan days, I ate traditional wings here and there. (gasps) I was never into anything with heat, so I gravitated more towards all the fun flavors, and Thai was one of my go to’s! I personally love Thai flavors and will make my staple Pad Thai as well as Thai Lemongrass Soup on the regular.
I’m not quite sure what it is, whether it’s the peanut butter, lime juice, or the elements of heat, it just all seamlessly ties together!
When it comes to cauliflower wings, I’m all about them! Back in 2014 I created my first staple Cauliflower Wing, but haven’t explored many variations since, but honestly…the options are endless!!
What’s fab about these cauliflower wings, is everything! It’s my staple cauliflower wing with a quick and easy batter, crisp on the outside, they don’t get soggy, the sauce features staple ingredients, notes of sweet, notes of heat, it’s perf for any season, great for entertaining, can easily be made in bulk, can easily be made gf, have aesthetic appeal with the toppings, and are such an affordable dish!
If you love fresh modern vegan eats or all things Thai, you’re going to love these new vegan oven baked Thai Cauliflower Wings!!
Why this recipe is great:
Perf for any season!
Great for entertaining
Eat Drink Shrink
10 minPrep Time
25 minCook Time
35 minTotal Time
- 1 medium head of cauliflower, cut into florets
- 1 cup flour - white, gf, whole wheat
- 1 cup almond milk
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups Panko (can use GF)
- 1/3 cup peanut butter
- 1 tbsp soy sauce, liquid aminos, or coconut aminos
- 1 tsp sesame oil
- 2 tbsp lime juice
- 1/2 orange (juice)
- 2 tsp coconut sugar
- 1 small garlic clove, minced
- 1 tsp grated ginger
- 1/4 tsp red pepper flakes
- Water as needed
- Sesame seeds
- Sliced scallions
- Chopped peanuts
- Preheat the oven to 425 degrees and line a baking pan with parchment paper.
- Set 2 bowls out. In one bowl. Mix the flour, almond milk salt, pepper together in a bowl.
- Take Panko and process into a finer dust or place in a bag and crush (optional)
- Add the Panko to the second bowl.
- Dip each piece of cauliflower into the batter, letting the excess drip off, then dip into the Panko coating the cauliflower.
- Place the cauliflower wings on the baking sheet.Bake for 25-30 minutes, or until golden brown, flipping halfway through.
- Combine all of the sauce ingredients together in a small bowl until creamy.
- Toss the cauliflower and sauce together in a bowl adding water or juice to modify the consistency.
- Top with sliced scallions, chopped peanuts, and sesame seeds