I recently whipped up these crispy, saucy cauliflower “wings” served over brown rice for my cousin—and she said they reminded her of General Tso’s chicken! Here’s how I transformed cauliflower into a saucy, satisfying dish that even captures that sweet-spicy vibe.

Short Description

I turned cauliflower florets into crispy, battered “wings” tossed in a zippy BBQ-hot-sauce glaze and nestled them on a bed of nutty brown rice. The result is crunchy, tangy, and surprisingly reminiscent of General Tso’s chicken.

Why You’ll Love This Recipe

I love how cauliflower takes on a deep, bold flavor thanks to the seasoned batter and saucy coating. It’s a plant-based twist on classic wings—light but indulgent, with sweet-spicy notes that sneak up on you. Serving them over brown rice adds wholesome substance, making the meal satisfying and balanced.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 large head of cauliflower (or 2 small ones)

• Batter:

  • ½ cup almond milk

  • ½ cup water

  • ¾ cup flour (or almond flour)

  • 2 Tbsp cornstarch

  • 1 tsp Sazon Goya seasoning (optional; omit or reduce for lower sodium)

  • 1 tsp Goya all-purpose seasoning (optional)

  • 1–2 tsp paprika

  • 1–2 tsp garlic powder

  • 1–2 tsp black pepper

  • 1 tsp salt (omit if using Goya seasoning)

  • 1–2 tsp cumin

  • 1–2 tsp onion powder

• Sauce:

  • 1 bottle BBQ sauce

  • 1 Tbsp Earth Balance (or other vegan butter)

  • 1–3 Tbsp hot sauce, to taste

  • 1 Tbsp honey or agave nectar (optional)

• Panko crumbs (¾–1 cup), seasoned with a pinch of salt, pepper, and garlic powder

• Cooked brown rice or cauliflower rice, for serving

Directions

1. Preheat the oven to 450 °F.

2. Clean and chop the cauliflower into large florets; set aside.

3. In a bowl, whisk together the almond milk, water, flour, cornstarch, and all seasonings until you get a smooth batter—add a bit more almond milk if too thick.

4. Spoon the batter into a zip-top bag (I find this ensures even coating), then drop the cauliflower pieces inside and shake until well coated.

5. Pour the seasoned panko crumbs into a shallow dish; dip each battered cauliflower floret into the crumbs until fully covered.

6. Arrange the coated pieces on a parchment-lined baking sheet; bake for 15–20 minutes, then flip and bake another 15 minutes.

7. Meanwhile, mix the BBQ sauce, Earth Balance, hot sauce, and honey/agave in a bowl.

8. Lower the oven to 400 °F. Once the cauliflower is golden, remove it and gently dip or brush each piece in the sauce.

9. Return the sauced florets to the oven for 25–30 minutes, until the edges are slightly charred and crispy.

10. Serve hot over brown rice or cauliflower rice.

Servings and timing

• Servings: I usually get about 4 generous servings, depending on cauliflower size and appetite.

• Timing: Prep takes around 15 minutes, first bake about 30–35 minutes (including both sides), then saucing and final crisping another 25–30 minutes. Total bake time is around 55–65 minutes; overall, the recipe takes about 1 hour 10 minutes from start to finish.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I pop them on a baking sheet and bake at 375 °F for about 10 minutes, or until they’re warmed through and the edges crisp up again. I find this method keeps them tasting fresh and satisfying—microwaving tends to make them soggy.

FAQs

1. Can I make this gluten-free?

Yes—I use almond flour and panko crumbs, which you can swap for a certified gluten-free flour and gluten-free breadcrumbs. The texture stays crispy and delicious.

2. What can I use besides Earth Balance?

I like Earth Balance for its dairy-free creaminess, but any vegan butter or even regular butter works beautifully—just gives a richer finish in the sauce.

3. How can I adjust the heat level?

I dial the hot sauce between 1–3 Tbsp depending on heat preference. To tone it down further, reduce the hot sauce and leave out the optional honey/agave to favor more sweet-savory balance.

4. Can I air-fry these instead of baking?

Absolutely. I haven’t tried it yet, but I’d air-fry at roughly 400 °F for around 15 minutes, flipping halfway, then toss in sauce and air-fry another 5–7 minutes until edges are crisp. Let me know how it turns out if you give it a shot!

5. Can I freeze the leftovers?

Yes—I freeze them in a single layer on a baking tray, then transfer to a freezer bag. When ready, reheat straight from frozen in the oven at 375 °F for about 15–20 minutes, adding a minute or two if needed to get that charred edge back.

Conclusion

I really enjoy how this cauliflower wings recipe transforms a simple veggie into a bold, saucy, flavor-packed dish—especially when plated over hearty brown rice. The crispy, charred cauliflower cloaked in that sweet-spicy BBQ glaze hits all the right notes. If you give this a try or experiment with an air-fryer version, I’d love to hear how it goes!