Vegan Lemon Pepper Cauliflower Wings
These crispy vegan lemon pepper cauliflower wings are cooked to utter perfection. Can be air fried, fried in oil or baked. Paired with a lemon pepper glaze.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Appetizer, Main Course
Cuisine: American
Servings: 4 people
Calories: 705kcal
- 1 medium head of cauliflower, cut into florets (about 2.5lbs)
- 1 ½ cups all purpose flour (use GF 1:1 blend if needed)
- ¾ cup corn flour
- 2 tablespoon lemon pepper seasoning
- 2 - 2 ¼ cups water
- 3 cups vegan panko breadcrumbs
Vegan Lemon Pepper Glaze
- ½ cup vegan butter, melted
- ¼ cup maple syrup (or agave)
- 2 teaspoon fresh lemon juice
- 1 ½ teaspoon lemon pepper seasoning
- ¼ teaspoon black pepper
Additional Needs
- fresh or dried parsley, for garnish
- 1 quart vegetable oil, if frying
If baking, preheat oven to 450 degrees F. Prepare a baking sheet with parchment paper or foil, set aside.
Rinse cauliflower and dry very well. Cut into florets.
Bring a large pot of water to a boil, and boil florets for 3 minutes. Drain immediately.
In a bowl, add flour, corn flour, and lemon pepper seasoning ingredients. Whisk together. Slowly add in 1 cup of water, whisking while pouring. You want a thick pancake like batter. If you have more of a dough, add a little more water at a time up to an additional ½ cup until consistency reached. In another bowl add the breadcrumbs.
Add a cauliflower floret to the wet mixture and move around to coat everything evenly. Let excess batter run off. Next, dip and cover the cauliflower in breadcrumbs. Lay on baking tray. Repeat with remaining pieces. When finished bake for 20-25 minutes of until golden brown.
Alternative cooking: Air Frying: After coating, air fryer in batches for 7-12 minutes at 425 degrees F or until crispy on all sides. To Fry: Heat 1-2 inches of oil in a large skillet over medium-high heat (About 350 degrees F). Fry the cauliflower in batches for 4-5 minutes or until golden and crisp on all sides. Remove and drain on a wire rack with paper towels underneath.
For the Lemon Pepper Glaze
While cauliflower bakes, add all the glaze ingredients together in a bowl and whisk until smooth.
When cauliflower is done, brush sauce onto crispy cauliflower or use as a dip. *We don't recommend tossing in the sauce as it gets too soggy. Garnish with parsley or green onions.
*See post for notes about Top 8 Allergy Free variation and more tips.
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Serving: 2cups | Calories: 705kcal | Carbohydrates: 113g | Protein: 14g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 573mg | Potassium: 676mg | Fiber: 7g | Sugar: 18g | Vitamin A: 1100IU | Vitamin C: 70mg | Calcium: 168mg | Iron: 5mg