Crispy, tender cauliflower wings are made in the air fryer and tossed with homemade buffalo, lemon pepper, or sesame garlic sauce. This recipe includes oven and stove-top methods, in addition to air fryer.
Steam the cauliflower: Using a steamer basket, steam the cauliflower until just tender, about 5 minutes. It should be crisp but easy to pierce with a fork.
Make the batter: Whisk together the all purpose flour and seasonings. Slowly whisk the milk into the flour. Do not pour flour into the milk or it will clump up. Pouring slowly while whisking keeps the mixture smooth.
Coat each cauliflower floret in the batter mixture. Shake to remove any big drips.
Roll each cauliflower floret in the panko breadcrumbs.
To air fry: Place cauliflower wings in a lightly oiled air fryer basket. Work in batches to avoid overlapping the wings. Air fry at 400F for 6-8 minutes, until golden brown.
To roast: Layer the breaded cauliflower wings on a parchment paper lined baking sheet, careful not to overlap pieces. Bake at in a preheated 425F oven for 15 minutes, until the exterior is crispy and golden.
To fry: Heat a medium skillet over medium-high heat. Add about an inch of oil. Once hot, add the cauliflower wings. Flip over when golden, about 1-2 minutes.
Sauce Instructions
For each sauce, whisk all ingredients together in a medium bowl.
Toss the cooked cauliflower wings in sauce or brush them with the sauce just before serving. Toss the sesame wings with sesame seeds. Serve wings with ranch dressing. Enjoy!
Notes
Cauliflower: Frozen cauliflower also works. Cook for one minute less than recommended on package instructions.
Flour: An equal amount of whole wheat flour or gluten-free all purpose flour can be used in place of all-purpose flour.
Sauce amounts: Each sauce makes enough to coat ½ batch of cauliflower wings. I recommend doubling the sauces if you plan to use just one sauce per batch.
Nutrition facts are based on cauliflower wings without sauce.