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Overhead view of a white plate with "honey" garlic vegan cauliflower wings with a dipping sauce and some carrots and celery on the side.

Vegan Cauliflower Wings with "Honey" Garlic Sauce

A perfect combination of sweet, spicy, and sticky, these Vegan Cauliflower Wings with "Honey" Garlic Sauce is perfect for any occasion. From game night, potlucks, or just as a weeknight dinner, you'll love how delicious these vegan "wings" are.
Course Appetizer, Main Course, Side Dish
Cuisine American
Diet Vegan
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 servings


For the Cauliflower Wings

  • 1 large head cauliflower cut into florets
  • 1 cup all purpose whole wheat flour
  • 3 tablespoons cornstarch
  • ½ teaspoon salt
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 2 tablespoon sesame oil
  • 1 to 11/2 cup water

For the Honey Garlic Sauce

  • ½ cup soy sauce or tamari
  • ¼ cup maple syrup
  • 1 tablespoon toasted sesame oil
  • 3 cloves garlic minced
  • 2 inch piece ginger minced
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha
  • 2 teaspoon cornstarch
  • ¼ cup water
  • Sesame seeds and scallions for garnish optional

For the Chipotle Aioli

  • 1 clove garlic
  • ½ cup cashew soaked in warm water for about 10 minutes
  • 2 tablespoon lemon juice
  • 1 tablespoon maple syrup
  • 2-3 chipotle peppers in adobo sauce
  • ¼ teaspoon cumin powder
  • 2 tablespoon olive oil
  • ½ cup water
  • ¼ teaspoon salt


  • Preheat the oven to 450. Line 2 baking sheet with parchment paper.
  • In a large bowl add all of the dry ingredients, all purpose whole wheat flour, cornstarch, salt, cayenne pepper and garlic powder. Then add in the wet ingredients - 1 cup water and sesame oil. Whisk to form a thick batter. The batter should be thick enough to cling to the cauliflower, if it is too thick add a bit of water, tablespoon at a time, till it is the right consistency.
  • Drop the cauliflower florets into the batter, stir until the pieces are coated. Transfer the cauliflower onto the prepared baking sheet, ensure that there is about ½ inch space between the florets. Bake for 20-25 minutes.
  • While the cauliflower is baking, prepare the sauce. In a small saucepan combine soy sauce, maple syrup, sesame oil, garlic, ginger, rice vinegar and sriracha. Bring the sauce to a boil over medium heat. Mix cornstarch in the water and add this cornstarch slurry to the sauce and continue to boil for 5 minutes until the sauce is thick and glossy. Take off heat.
  • Once the cauliflower is baked, remove and let it cool. Transfer the par baked cauliflower to a large bowl, pour about 1/2 cup of the honey garlic sauce. Toss to thoroughly coat the cauliflower.
  • Arrange the cauliflower once again on the tray and bake for another 20-25 minutes or until the edges become slightly dark. Remove from the oven, brush the remaining sauce, garnish with sesame seeds and scallions, and serve with the creamy chipotle aioli.

For the Chipotle Aioli:

  • Add raw cashews to a heat safe bowl and cover with boiling water. Let it sit for about 30 minutes.
  • Carefully drain the cashews and add to a high speed blender along with the remaining ingredients and water. Blend till you have a smooth consistency.


  • Make sure you aren't pouring your cauliflower into the tray, along with the excessive batter. Extra batter will make your vegan cauliflower wings soggy and stick to the parchment paper.
  • If you'd like to use frozen cauliflower, be sure to let it thaw completely so they cook evenly, and then pat the florets dry if they are damp.
  • Did you open a new can of chipotles to make the aioli and you're not sure what to do with the rest? You can freeze them in an ice cube tray and thaw them as needed!
  • The calorie estimated does not include the chipotle aioli.