Cauliflower Wings

Making Cauliflower Wings Ahead

Best eaten straight away. Keeps in the fridge for up to 2 days and can be crisped in a 220°C / 425°F (200°C fan) oven for 10 minutes. Do not freeze.

Making Cauliflower Wings

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1. Heat the oven to 230°C / 450°F (210°C / 410°F fan). Line 2 baking trays with baking parchment and brush the parchment with the oil.

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2. Whisk the flour, milk, garlic granules, paprika and salt into a smooth batter about as thick as single cream.

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3. Dip each floret in the batter, let the extra drip off, then roll it in the panko. Set the florets on the trays with a little space between them.

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4. Bake for 20 minutes, turn the florets over and bake for 10 minutes more, until golden and crisp at the edges.

   Mark done Start 20 min timer

5. Melt the butter with the hot sauce in a small pan. Toss the florets in the sauce in a large bowl, return them to the trays and bake for 8 minutes more, until the sauce is sticky.

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6. Serve hot with celery sticks and ranch dressing.

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Worth Knowing

• Dry the florets well after washing. Water on the surface makes the batter slip off.
• Do not crowd the trays. The florets need room around them so the coating crisps instead of steaming.
• Toss the florets in the sauce just before the final bake and eat them at once. The longer they stand, the softer the coating becomes.

Good Alongside

Ranch dressing · Celery sticks · Cold lager

Common Substitutions & Variations

• Panko gives the crunchiest crust here, but ordinary dried breadcrumbs will still fry crisp if that's what's in the cupboard.

Quick Answers

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.