Crispy Cauliflower Wings with Ranch Dip

My mom and I ate this for dinner one night. We have no regrets. 

These taste deceivingly decadent, but are actually fairly simple to make and 100% plant-based. 

They are also great for (virtual) parties or for sport/movie/show watching endeavors.  


Cauliflower Wings

1 head of cauliflower, cut into florets

2/3 cup brown rice flour

2 Tbsp almond or oat flour

1 Tbsp tomato paste

2 tsp garlic powder

2 tsp onion powder

3 tsp smoked paprika

1/3 cup barbecue sauce 

2/3 cup of water

Ranch Dip

1 cup steamed kale or spinach (see note)

12 oz silken tofu

1 Tbsp rice or white vinegar

2 tsp garlic powder

2 tsp onion powder

1 Tbsp fresh dill, chopped

1 Tbsp chives or green onions, chopped

Salt and ground black pepper, to taste


Serves 2-3
Active Time: 10-15 minutes
Baking Time: 25 minutes
  1. Preheat the oven to 450°F and line two baking sheets with parchment paper or silicon mats. 
  2.  Add the rice flower, almond flour, tomato paste, garlic powder, onion powder, smoked paprika, barbecue sauce, and water to a large mixing bowl and stir to combine. 
  3. Add the cauliflower florets to the large mixing bowl and use your hands or a big spoon to coat the florets with the sauce. 
  4. Once the florets are evenly coated, place them onto the baking sheets. and make sure that they aren’t touching. 
  5.  Bake for 25 minutes or until crispy. 
  6. While the florets are baking, add all of the ranch dip ingredients into a food processor or blender and blend until thoroughly combined. Refrigerate until ready to use. 
  7. Let the florets cool for a few minutes before serving with the ranch dip. 
  • A short cut for steaming fresh kale or spinach is to put them into a microwave safe bowl with a little bit of water and then to microwave them for 30 seconds to 1 minute or until bright green. 

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