Indian-Spiced Cauliflower Wings

Turmeric. Garam masala. Tamari. Just a few of the many flavors packed in these guys. Kinda Indian, kinda East Asian, but 100% fun and delicious for your family’s dining table or a backyard picnic.

I’d set out to make those buffalo cauliflower wings that just about everyone and their grandmother were making around Super Bowl season, but discovered we just about never have any of the sauces or flavors that they call for. So instead I used what I knew we had and mixed some Indian + East Asian flavors! Let’s just say dinner was a success. And my mom’s green chutney complemented it pretty well. 

I used my Zulay Kitchen tongs to flip these and they were a HUGE help and don’t know how I could have done it without them. It’s certainly possible, but I’m sure I’d burn my fingers. Linked here.

The Rundown 

Make the batter 

Made with whole wheat pastry flour and corn flour (but all-purpose flour will also work just fine) and all those spices. Just mix it together, coat the cauliflower, and bake them – round 1. 

Make the sauce 

Just some classic tangy sauce ingredients for this one! Thicken it on the stove or microwave, coat the baked cauliflower, and pop them in the oven again for round

Make a dipping sauce!

Because dipping these deep into something is the only right way to enjoy them, though I won’t deny that they taste splendid on their own. But if you want to chef it up, I put my mom’s green chutney recipe down there too! 

Indian-Spiced Cauliflower Wings

For a fresh take on an American classic.
Print Recipe
Servings 4

Ingredients
  

  • 1 cauliflower

Batter

  • ½ cup whole wheat pastry flour sub all-purpose flour
  • 2 tbsp corn flour sub all-purpose flour
  • ½ cup plant-based milk
  • ½ cup water
  • ½ tsp turmeric
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • ½ tsp red chili powder adjust for spice
  • 1.5 tsp garlic powder
  • ½ tsp paprika
  • ½ tsp cayenne
  • ½ tsp black pepper
  • salt

Sauce

  • 2 tbsp tamari sub soy sauce
  • 1 tbsp chili garlic sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1.5 tsp arrowroot starch
  • 3 tbsp water

Green chutney

  • 2 medium tomatoes, roasted
  • 1 cup coriander
  • 2 garlic cloves
  • 2 green chilis add one more for more spice
  • 5-10 mint leaves
  • 1 tsp lemon juice
  • salt to taste

Instructions
 

  • Preheat oven to 425 F.
  • Chop cauliflower into florets.
  • Mix all batter ingredients together, adding the milk and water last.
  • Coat cauliflower in batter, place on a baking sheet, and bake for 22-25 minutes, flipping half way.
  • Make the sauce by combining everything in a small bowl. Thicken it for a couple minutes on the stove.
  • Use tongs to coat the baked cauliflower in the sauce. Bake for another 15-20 minutes, or even longer for more crispness.
  • For the chutney, just blend all the ingredients in a small processor.

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