Cajun Cauliflower Wings

These mouth-watering Cajun Cauliflower Wings from Ali Daly aka ‘The Messy Cheffy’ transforms what some may consider to be a bland tasting vegetable into a delicious dish that will satisfy even the fussiest vege eaters! Serve as a side dish to accompany a main meal, enjoy as a snack or entree served with Easy Eggless Garlic Aioli or Smoked Paprika Aioli.

If you’d like to be inspired with more vegetarian cooking ideas follow The Messy Cheffy on Instagram where you’ll be thoroughly excited about cooking once you see Ali’s beautiful creations and easy to follow recipes. You can check out her website here.

Ali is Irish and lives in Queenstown where she is a chef, food & product photographer and recipe developer of vegetarian/plant based meals.

Cajun Cauliflower Wings

Ingredients:

Half head of cauliflower

4 tablespoons Easy Eggless Aioli

1 tablespoon onion powder

1 tablespoon Cajun seasoning

1 teaspoon paprika

1 pinch smoked paprika

Splash of water

1½ cups of Panko bread crumbs

Method:

Preheat the oven to 180 degrees.

Line a baking tray with baking paper and set aside. 

Carefully remove the leaves and wash the cauliflower.

Remove the florets one by one (ensuring they are not too small) medium size.

You will need 2 bowls. One bowl for the panko the second bowl for the batter.

In the first bowl place the 1½ cups of panko bread crumbs.

In the second bowl combine Best Foods garlic aioli, onion powder, Cajun seasoning, paprika, smoked paprika & a splash of water. Mix all together to form a batter. 

One by one place each floret into the batter moving the floret around to ensure an even coating. 

Place the battered floret into the bread crumbs moving it around in circular motion to coat the cauliflower in bread crumbs. You may need to gently pat the Panko breadcrumbs to the cauliflower. 

Once evenly coated place onto the lined baking tray. Repeat until all the cauliflower florets are coated in breadcrumbs. Transfer all breaded florets onto the lined baking tray. 

Place the tray in a preheated oven at 180 for 40 minutes ensuring to turn at the halfway mark – 20 minutes.

Serve with Easy Eggless Aioli  Or Smoked Paprika Aioli.

*If you enjoyed this recipe you might also like to try Ali’s Cheesy Potato and Cauliflower Gratin for another delicious cauliflower variation.