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Sweet & Spicy Baked Honey-Sriracha Cauliflower Wings (Vegetarian)

Crispy baked cauliflower “wings” tossed in a sweet-spicy honey-sriracha sauce — a healthy, vegetarian, beginner-friendly snack or appetizer with Indian-style easy cooking.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 3 people
Course: Appetizer, Snack
Cuisine: Indian-inspired, Vegetarian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 medium head Cauliflower cut into bite-sized florets
  • ½ cup milk or plant-milk for batter (you may use water or almond/soy milk)
  • ½ cup all-purpose flour for batter (can use rice flour for gluten-free)
  • 1 tsp garlic powder
  • 1 tsp paprika or red chilli powder for mild spice; adjust as per taste
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • 1 cup breadcrumbs or panko for coating
  • 2 tbsp oil for spraying or drizzling for crisp baking
Sauce (Sweet & Spicy Honey-Sriracha)
  • ⅓ cup honey or maple syrup for vegan option
  • ¼ cup Sriracha (or hot red chilli sauce) adjust spice level as needed
  • ¼ cup tomato ketchup adds balance and tang
  • 1 tbsp sesame seeds optional, for garnish

Equipment

  • Baking tray and parchment paper

Method
 

  1. Preheat your oven to 200 °C (≈ 400 °F). Line a baking tray with parchment paper and lightly grease it with a little oil or cooking spray.
  2. Wash the cauliflower and cut it into bite-sized florets. Pat dry with a kitchen towel to remove excess moisture.
  3. In a mixing bowl, combine the milk (or plant-milk), flour, garlic powder, paprika (or red chilli powder), salt and black pepper. Whisk well until you get a smooth batter without lumps.
  4. Dip each cauliflower floret into the batter and shake off any excess. Then roll the floret in breadcrumbs to coat evenly.
  5. Place the coated florets in a single layer on the prepared baking tray. Drizzle or gently spray a little oil on top to help with crisping.
  6. Bake in the preheated oven for about 20 minutes. After 15 minutes, check and gently flip the florets to ensure even baking.
  7. While cauliflower bakes, prepare the honey-sriracha sauce: in a small bowl mix honey, Sriracha sauce and tomato ketchup. Stir until well combined.
  8. Once baking is done and florets are golden-crispy, remove them from oven and transfer into a large bowl. Pour the sauce over and toss gently to coat every piece evenly.
  9. Return the sauced cauliflower back onto the baking tray (single layer) and bake again for 5 more minutes. This helps the sauce stick and get slightly sticky.
  10. Take out from oven, sprinkle sesame seeds (if using) and serve hot. Enjoy as a healthy vegetarian snack or appetizer.

Notes

You can use rice flour instead of all-purpose flour for a gluten-free version. For vegan diet replace milk with almond/soy milk and honey with maple syrup or agave. Best served fresh — coating tends to soften if they sit too long.