Vegan Curry Cauliflower Wings
Vegan cauliflower wings in a light, crispy batter - tossed with a warm, spicy curry sauce and drizzled with vegan herb mayo and lime. The perfect appetizer, game-day food, weeknight meal and everything in between.
Look no further for the perfect vegan cauliflower wing. Baked wings have their upsides, but often leave you wanting more with their watery finish and lackluster bite. Some cauliflower wings can be heavy, and before you know it, what was supposed to be a healthy snack has you lying on the couch, stuffed to the brim, and vowing never to eat healthy again.
Where we find ourselves is smack dab in the middle - fried cauliflower wings in a club soda batter. Light, airy, and perfect for taking on this aromatic, tantalizing curry sauce. Steeped with spices and rounded out with coconut milk, this vegan curry sauce is then complemented with a refreshing vegan herb mayo.
Sprinkle on some cilantro, hit em with a little lime, and never look back.
Skip to any part of the recipe by clicking the links below:
Before We Get Started
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 Minutes
Ingredients
Curry Sauce
1/2 Yellow Onion
1 tbsp garlic-ginger paste
or 2 cloves of garlic and a game-dice sized piece of ginger
14oz can of Chopped Tomatoes
1 can Coconut Milk
2 tbsp. Curry Powder
1 tbsp. Chili Powder
1 tbsp. Cumin
1 tsp. Turmeric
1 tsp. Paprika
Pinch of Chili Flakes
Salt/Pepper
Cauliflower Wings
Cauliflower
1-1.5L Canola Oil
1.5 cups All Purpose Flower
2/3 cups Corn Starch
1.5 tbsp. Baking Powder
2 cups Club Soda (cold and fizzy)
You may need a little more
Cilantro
Lime
1 tsp. Salt
Herb Mayo
1 cup Vegan Mayo
Handful of Parsley
Handful of Cilantro
1/2 Lime
1/2 Jalapeno
Salt and Pepper
Recipe
Chop your cauliflower down the center. Remove the hard stem that runs through the middle, then cut the cauliflower into small, bite-sized florets.
Prepare your batter. Add all of the dry ingredients to a bowl and whisk together to combine. Continue whisking and slowly drizzle in the club soda.
It will clump at the beginning, but will loosen up as you continue adding the soda.
Add your florets to the batter, mix to ensure they’re all coated, and set to the side.
Finely dice your onion.
On the stove add a small drizzle of oil into a medium-sized pot.
Add your diced onion, with a pinch of salt, and cook while stirring until translucent. Then, add your garlic ginger paste and cook for an additional two minutes.
Add your chopped tomatoes, spices, and a big pinch of salt. Stir to combine, and continue to cook for 5 minutes. Transfer to a food processor/blender and blend until smooth. Then, transfer it back to the pot, and place to the side.
In a second medium-sized pot, add approx 1L of canola oil. Place on medium heat and leave it to come to temperature.
While the oil is coming to temperature, coming your mayo ingredients into a food processor/blender. Blend to combine and transfer into a squeeze bottle or bowl.
Mix your cauliflower in the batter one last time to ensure even coating, then test one out by placing it in the oil. If it begins to fry, you can proceed to add 5-10 florets at a time. If there are no bubbles/frying, hold off for another 5 minutes, then try again.
Fry up all of your cauliflower, using a metal, slotted spoon to remove the cauliflower from the pot once they are golden brown, and placing them on a tray lined with tin-foil to cool.
Momentarily place your curry sauce back on the heat to bring it up to temperature. Transfer your cauliflower bites to a metal bowl, and ladle in as much sauce as you like. Toss to coat, then place into a bowl.
Top with cilantro, your herb mayo, and a wedge of lime. Season with salt and pepper.
Enjoy.
Spruce it Up
Try different flavours for your cauliflower wings
Maybe Red or Green Thai curry would work well
Mess around with the mayo, too
Adding roasted garlic or different types of chilis can open up new flavours.