If you’re looking for a new way to use cauliflower, look no further! These crispy cauliflower wings, featured in the 2024 Local Food Guide, are a great treat for the weekend, a get-together with friends, or simply a quick snack. They can even be made vegan, dairy-free, and gluten-free, if desired!
Yield: 4 Servings
Crispy Cauliflower Wings
Cook Time
1 hour
Total Time
1 hour
Ingredients
For Wings
- 1 small head of cauliflower
- Canola oil (32 oz minimum)
- 2 cups all-purpose flour (can use gluten-free if desired)
- ¼ tsp cayenne pepper
- 2-3 eggs
- 1 Tbsp water
- 4 cups cornflakes, crushed to a fine crumb
- Flakey salt
- 2 Tbsp parsley, chopped
- Favorite hot sauce
For Ranch
- 1 cup plain Greek yogurt
- 2 Tbsp fresh chopped chives
- 1 tsp dried parsley
- ¼ tsp dried dill
- ½ tsp garlic powder
- ½ tsp onion powder
- Black pepper to taste
- Carrot and celery sticks for serving
Instructions
- Prepare Cauliflower: Cut cauliflower into small florets, 2 inches or less. Steam over water for 10 minutes until just shy of fork tender. Set aside to cool.
- Make Ranch Dip: In a small bowl, combine greek yogurt, chives, parsley, dill, garlic powder, onion powder, and black pepper. Refrigerate until ready to serve.
- Coat Cauliflower: In a large pot, heat canola oil to 375°F. In a shallow bowl, mix flour and cayenne pepper. In another bowl, whisk eggs and water. Place crushed cornflakes in a third bowl. Dip each cauliflower floret first in the flour mixture, then in the egg mixture, and finally in the cornflakes, pressing gently to adhere.
- Fry Cauliflower: Working in batches, fry cauliflower florets in the hot oil for about 2-3 minutes, until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate. Sprinkle with flakey salt.
- Serve: Transfer crispy cauliflower wings to a serving plate. Garnish with chopped parsley. Serve with ranch dip and your favorite hot sauce on the side. Enjoy!