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Crispy baked cauliflower 'wings'


  • 1 medium-sized cauliflower
  • 1 cup all-purpose or whole-wheat flour
  • 1 teaspoon garlic powder
  • 1 teaspoon sweet or smoked paprika
  • 1/2 teaspoon ground cumin
  • 3 tablespoons hot sauce
  • 2 to 3 tablespoons olive oil or melted butter
  • Sea salt and freshly ground black pepper


  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Cut the cauliflower into bite-sized florets.
  3. In a bowl, whisk the flour with up to one cup of water, adding one quarter cup at a time, until you have a batter the consistency of cream thick enough to coat a finger or spoon. Add the garlic powder, paprika and cumin; season with salt and pepper.
  4. Coat the florets in the batter and lay them on the prepared baking tray, leaving plenty of space between each floret.
  5. Bake until golden brown, 20 to 25 minutes. Carefully remove the tray from the oven. 
  6. In a large bowl, mix the hot sauce and oil or butter. Add the baked florets and toss to coat.
  7. Return the cauliflower to the baking sheet and put it back in the oven until the cauliflower is slightly charred, 10 to 14 minutes.
  8. Season with salt and pepper and serve at once, with any other sauces and dips you fancy. My favorite is guacamole!

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