Spicy Fried Cauliflower Wings
Serves 4Prep 15 minCook 15 minTotal 30 min
Prep and cook times are estimates — every kitchen moves at its own pace. None significant.
When only something fried will do, these spicy fried cauliflower wings answer the call. Double-dredged in a cayenne-and-Old-Bay-spiked coating, fried until deeply golden, and tossed in fiery Nando's peri peri — they're crunchy, fiery, and completely addictive.
Serve them HOT, straight from the oil. We had ours with mashed potatoes and corn on the cob, but honestly they barely need a side.
Directions
- In a medium bowl, combine the flour, cornstarch, salt, cayenne pepper, white pepper, onion powder, garlic powder, smoked paprika, Old Bay, and nutritional yeast.
- In a separate bowl, whisk together the hot sauce and non-dairy milk.
- Heat the frying oil in a large cast iron skillet or deep fryer.
- Using one hand for wet and one for dry: dip a cauliflower floret into the hot sauce mixture, then into the flour mixture to coat completely. Dip back into the wet mixture, then into the dry mixture once more for a double coating. Optional: rest the double-dredged florets 5–10 minutes before frying — the coating hydrates and grips instead of sliding off in the oil.
- Carefully lower the coated florets into the hot oil, working in batches without overcrowding. Fry for 4–5 minutes at 350–375°F, until golden on all sides. Optional: work in true batches — overcrowding drops the oil temp and the coating goes greasy instead of crisp.
- Transfer to a large plate lined with paper towels to absorb excess oil. Optional: salt immediately out of the fryer — salt grips the hot oil-slicked crust; once cooled it bounces off.
- Serve hot and enjoy!
