Cauliflower Wings and Hot Sauce

By Celia Brooks

Cauliflower Wings and Hot Sauce

For a simple crowdpleaser look no further than these crunchy Cauliflower Wings and Hot Sauce. 

Serves 2–4


cooking salt

250 g (9 oz) cauliflower florets, about walnut size – 2–3 cm (1 inch) wide

100 g (31/2 oz) cornflakes (opt for a natural, additive-free brand)

sea salt

2 eggs

coconut oil spray or other oil spray


For the Hot Sauce:

1 tablespoon coconut oil or extra virgin olive oil

4 tablespoons tomato ketchup

1/2 tablespoon Sriracha or other hot chilli sauce, or to taste

2 teaspoons apple cider vinegar or rice vinegar

1 teaspoon light soy sauce

1 small garlic clove, crushed or

1/2 teaspoon garlic powder



Add 1–2 tablespoons toasted sesame seeds to the cornflake crumbs for extra flavour.


Bring a pan of well-salted water to the boil. Add the cauliflower and blanch for 1 minute, then remove and rinse under cold water until cool. Drain thoroughly.

Preheat the oven to 200°C (400°F) and line a baking tray. Whizz the cornflakes in a food processor until they resemble very fine breadcrumbs. Place in a shallow bowl and stir through a good pinch of sea salt.

Beat the eggs in a small bowl. Dip each floret first in cornflakes, then in the egg, then in the cornflakes again until well coated and place on the baking tray.

Spray each piece of cauliflower a few times with oil. Bake for 20 minutes, or until crisp and firm.

Meanwhile, make the hot sauce. Combine all the ingredients in a small saucepan and gently bring to the boil, stirring frequently. Take off the heat, taste for seasoning and set aside.

Once the wings are cooked, transfer the hot sauce to a dipping bowl and the wings to a sharing plate. Eat right away.



This recipe comes from SuperVeg by Celia Brooks, published by Murdoch Books, distributed by Allen & Unwin, RRP $45.00



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