Description
Delicious and crispy vegan lemon pepper cauliflower wings, perfect as a plant-based appetizer or snack. Coated in a flavorful lemon pepper sauce, these wings are baked or air fried for a healthier, guilt-free treat. Served with vegan ranch or garlic aioli, they offer a zesty and satisfying bite.
Ingredients
Scale
Cauliflower Coating
- 1 medium cauliflower, cut into florets
- ¾ cup all-purpose flour (or gluten-free flour)
- ¾ cup unsweetened plant-based milk (almond, oat, or soy)
- ½ cup water
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- ¾ cup panko breadcrumbs (for extra crispiness)
Lemon Pepper Sauce
- 3 tbsp vegan butter, melted
- 1 tbsp lemon zest (from about 1 lemon)
- 2 tbsp fresh lemon juice
- 1 ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp salt
Garnish and Serving
- Extra lemon zest
- Chopped fresh parsley
- Vegan ranch or garlic aioli for dipping
Instructions
- Preheat the oven to 425°F (220°C) or the air fryer to 375°F (190°C) to prepare for cooking the cauliflower wings.
- Prepare the baking sheet by lining it with parchment paper and lightly greasing to prevent sticking.
- Make the batter by whisking together the flour, plant-based milk, water, garlic powder, onion powder, salt, and black pepper until smooth and lump-free.
- Prepare breadcrumbs by placing the panko in a separate shallow bowl for coating the cauliflower.
- Coat cauliflower florets by dipping each piece into the batter, allowing excess to drip off, then rolling them in panko breadcrumbs to achieve extra crunch.
- Arrange cauliflower on the prepared baking sheet or air fryer basket, spacing them out to ensure even cooking.
- Cook the cauliflower wings: For baking, bake for 20 minutes, then flip and bake for an additional 15 minutes until crispy. For air frying, air fry at 375°F (190°C) for 15-18 minutes, shaking the basket halfway through cooking for even crispiness.
- Melt vegan butter in a saucepan over low heat to prepare the lemon pepper sauce.
- Mix sauce ingredients by stirring in lemon zest, lemon juice, black pepper, garlic powder, and salt into the melted vegan butter until well combined.
- Toss the wings by transferring the crispy cauliflower to a bowl, pouring the lemon pepper sauce over, and gently tossing to coat evenly.
- Garnish with extra lemon zest and chopped fresh parsley for added flavor and visual appeal.
- Serve immediately with vegan ranch or garlic aioli for dipping to enjoy the best flavor and texture.
Notes
- For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
- You can use gluten-free flour and breadcrumbs to make the recipe gluten-free.
- If using an air fryer, check the wings halfway through and shake the basket to ensure even cooking.
- Adjust seasoning in the lemon pepper sauce to taste, adding more lemon juice or pepper if preferred.
- Serve wings hot for the best texture; leftovers may lose crispiness.
