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szechuan cauliflower wings

Oven fried szechuan cauliflower wings coated in a sweet and spicy sauce served with fresh cool cucumbers, and a squeeze of lemon.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizers
Servings: 1 head of cauliflower


  • 1 head cauliflower cut into florets
  • 1 cup almond milk
  • 1/2 cup almond flour or regular flour
  • 1 TBS cornstarch
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 cup panko breadcrumbs
  • 1 TBS lemon zest
  • salt and pepper to taste
  • garnish: fresh cucumber slices sesame seeds, scallions, cilantro, lemon wedge
  • For the sauce
  • 1/2 cup sriracha
  • 1/2 cup of honey
  • 1 teaspoon ginger freshly grated
  • 1 teaspoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon chili garlic sauce


  • Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil and lightly coat with cooking spray. Set aside.
  • Wash, dry and cut cauliflower into bite sized florets.
  • In 2 shallow bowls prepare the dredging mixture: combine almond milk, flour and cornstarch in a bowl mix until the consistency resembles a thick batter. In the second bowl combine the breadcrumbs, spices, lemon zest and season with salt and pepper.
  • Individually dip florets into the wet mixture ensuring all sides have been lightly coated. Shake excess liquid and transfer into the panko mixture to coat evenly. Place each piece onto your baking sheet leaving a bit of space in-between in a single layer. Repeat this step until all of your cauliflower is coated. Bake for 20-25 minutes until the wings begin to turn golden.
  • In the meantime prepare the sauce: Combine all the ingredients in a large measuring cup or bowl. Stir to combine. Taste and adjust if needed. Once the wings are golden, remove from the oven and transfer to a large bowl. Pour the sauce overtop and gently toss to evenly coat. Return the wings to the baking sheet and cook an additional 10 minutes.
  • Serve wings with fresh cucumber slices, cilantro, green onions and lemon wedge.


Wings can be kept in the fridge once cooked and re-heated in the oven at 400 degrees F for 10 minutes. Will keep up to 3-4 days.