Crunchy Buffalo Cauliflower Wings

Taken from The Recipes, this is a firm favourite of the ProVeg UK team, and it went down a storm at our chef training workshop in Salford last week. Not many ingredients and easy-to-make. Enjoy!

  • Cooking Time: 35 minutes


Servings: 10 children
  • 200 g
    chickpea / gram flour
  • 400 ml
  • 750 g
    cauliflower broken into medium florets
  • 250 g
    dried breadcrumbs
  • 8 g
    sweet smoked paprika
  • 4 g
    coarse ground black pepper
  • 4 g
    dried thyme
  • 8 g
    garlic granules


  1. Mix the chickpea flour and water, whisking well to make a smooth batter.

  2. Add the florets to the chickpea mix, stirring until the florets are completely coated in the batter.

  3. Combine the breadcrumbs and remaining ingredients in a large tray.

  4. With a slotted spoon, drain off excess batter from the florets and add to the breadcrumb mix.

  5. Coat the florets with the breadcrumb mix and then lift them out carefully and put back into the chickpea batter to coat evenly again.

  6. Remove the florets back to the breadcrumb mix and coat again.

  7. Remove the florets to a non-stick baking sheet in a single layer.

  8. Bake at 220°C for 35 minutes, or until they are brown and crunchy and the cauliflower is completely cooked.

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