vegan garlic parmesan cauliflower wings
Prep time
Cook time
Total time
Don't miss the meat this football season! Whip up these tasty Vegan Garlic Parmesan Cauliflower Wings for a plant-based way to fulfill all those crispy, crunchy cravings.
Recipe type: Appetizers
Cuisine: American
Serves: 24 pieces
  • 1 head cauliflower
  • *for the batter*
  • ½ cup all purpose flour
  • ¾ cup unsweetened plain nondairy milk
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp Italian seasoning blend
  • ½ tsp paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp nutritional yeast
  • 2 cups Italian-seasoning Panko breadcrumbs
  • *for the garlic sauce*
  • 3 tbsp olive oil
  • 3 tbsp melted vegan butter
  • 1 tsp garlic powder
  • 3-4 fresh garlic cloves
  • ½ tsp salt
  • ½ tsp dry parsley
  1. First, preheat the oven to 450F and line a baking sheet with parchment or a silicone mat.
  2. Next, cut the cauliflower into small florets, rinse well, and dry.
  3. In a shallow bowl, whisk together the flour, nondairy milk, and all the seasonings. Batter should be thick but not glue-y.
  4. In a separate shallow bowl, place the Panko breadcrumbs.
  5. Dip each piece of cauliflower in the batter, dripping off the excess, then roll around in the Panko and place on prepared baking sheet. Repeat with all.
  6. Bake cauliflower wings for 30-35 minutes, until golden brown and crisp.
  7. While cauliflower bakes, prepare the garlic sauce. In a large bowl, combine the melted vegan butter, olive oil, garlic powder, salt, and parsley. Add in the fresh garlic {I find that using a microplane to grate it finely works best} and mix it all together.
  8. When the cauliflower is cooked, toss it in the prepared garlic sauce, then place back on baking sheet and bake for another 5-6 minutes.
  9. Serve immediately with ranch for dipping!
Recipe by The Baking Fairy at