Thai Peanut Cauliflower Wings

Meant to be an appetizer or side, but I love having cauliflower wings as a meal. To make it more complete, I served it over a bed of carrot rice and diced red pepper seasoned with Penzey's Bangkok Blend. Makes sense for #Thai wings.

thai wings

Slightly Modified a Recipe by Yup! It's Vegan | Serves: 3 as a meal | Time: ~45 min


Main ingredients

5 to 6 cups bite-size #cauliflower florets (about 1 small head of cauliflower)

Chopped roasted peanuts and sliced green onions for serving (optional)


1/2 tbsp sriracha

1 tbsp #Thai red curry paste

1/4 cup natural peanut butter

1 tbsp neutral oil

1/8 tsp pepper

3/4 tsp salt

3 tbsp cornstarch

1/3 cup oat flour

1/2 cup coconut milk

1 tbsp coconut aminos

1 tbsp rice vinegar

2 tbsp water plus more as needed

Bread crumb coating

1 and 1/2 cups Panko-style bread crumbs

3 tbsp all oat flour

3/4 tsp garlic powder

1/2 tsp salt

Dipping sauce

3 tbsp coconut aminos

1/2 tbsp sriracha

1/2 tbsp rice vinegar

1 tbsp agave


Preheat the oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper.

Make the batter by whisking together all of the ingredients until smooth. The batter should be fairly thick, but still thin enough to fall off of a spoon - this is to ensure excess batter can be gently shaken off of the cauliflower florets. Whisk in water a little bit at a time to thin if needed.

Make the bread crumb coating by stir together all of the ingredients for the coating.

Time to prep the wings!

One at a time, take the cauliflower florets and dip them in the batter, shaking off any excess. Transfer to the breadcrumb mixture and toss to coat, then place on the baking sheet, leaving room between the wings. This is easiest if you use two hands - one for picking up a floret, battering it, and dropping it into the bread crumb mixture; and the other hand for coating in the bread crumbs and placing on the baking sheet.

Once you have filled the baking sheet (taking care not to crowd it), bake the Thai peanut cauliflower wings for 25 to 30 minutes, or until cauliflower is crisp-tender and batter is crisp and lightly browned.

While wings are baking, make the dipping sauce. Whisk together all of the sauce ingredients. Adjust seasoning to taste. Drizzle over the cooked cauliflower wings or serve on the side as a dipping sauce.

Sprinkle roasted peanuts and green onions over the wings and sauce. Serve immediately.

What I ate and drank today

3 glasses of water

1 cup of decaf

2 cups of caffeinated coffee

Mexicali vegan salad

4 pretzel rods

Thai wings

Carrot rice

White wine


~1.5 miles

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