Spicy Red Curry Cauliflower “Wings”

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Bowl of Red Curry Cauliflower with Green Chutney for a vegan Indian recipe

OK, guys. This is big.

Have you tried cauliflower wings? They’ve been a thing on the internet for a while, but I only recently gave them a try. And before you roll your eyes and say cauliflower isn’t your wing (get it? It’s a pun) or vegetable of choice, hear me out. This is one recipe you don’t want to miss.

Stirring together batter for Red Curry Cauliflower Wings

While I haven’t tried the traditional “hot wing” recipe using hot sauce yet, this one by Hot For Food looks amazing and I used it as a basis for developing this recipe.

The original idea for these wings came from a reader (hi!) who requested a recipe for curry-spiced cauliflower breaded in chickpea flour and served with chimichurri sauce – a beloved dish from a local restaurant in their area.

I tried to wrap my brain around that concept, did a little research on chickpea breading methods, and then got to work. Spoiler alert – the results were mind blowing.

Parchment-lined baking sheet with freshly baked Red Curry Cauliflower Wings

This recipe requires just 9 ingredients you likely have on hand right now.

Cauliflower may be a cruciferous veg that gets mixed reviews from people, but I happen to love it (have you tried this masala spiced tofu scramble yet?).

It’s coated in a brown rice- (or chickpea flour-) based batter seasoned with curry powder and tandoori masala spice blend. YUM.

Tandoori masala is an Indian seasoning blend comprised of spices like coriander, ginger, cardamom, and nutmeg (find a traditional recipe here). And curry powder, while not used in traditional Indian cooking, is an invention of the British to evoke the flavors of Indian cuisine.

Saucy vegan Red Curry Cauliflower Wings on a parchment-lined baking sheet

First, it’s baked to roast the cauliflower until slightly softened. And then the fun part – tossing in a curry paste glaze!

It’s simple: red curry paste*, maple syrup, coconut oil, and a little water.

The result is a beautiful red sauce that coats the cauliflower before it’s thrown back into the oven and roasted until golden brown, sticky, and all kinds of delicious.

*Note: learn more about red curry paste and its origin here.

Blender with ingredients for our vegan Green Chutney

The chutney sauce is optional, but I highly recommend it! Plus, it’s easy and comes together while your wings are roasting.

Dish with Red Curry Cauliflower Wings and a bowl of Green Chutney dipping sauce

I hope you guys LOVE these wings. They’re:

Super flavorful
& Insanely delicious

How does one enjoy cauliflower wings? As a snack, appetizer, side to curry or salads, when the “big game” is on (or whatever the sporting folks say). I personally devoured these as a late lunch. However you enjoy them, you can’t go wrong.

If you try this recipe, you have to let me know how it goes! I love seeing your comments, ratings, and your photos tagged #minimalistbaker on Instagram. Cheers, friends!

Dipping Red Curry Cauliflower into Green Chutney for a delicious vegan appetizer

Spicy Red Curry Cauliflower “Wings”

Amazing, spicy red curry cauliflower wings that are baked not fried, gluten-free, and plant-based. They require just 9 ingredients! Pair with my simple green chutney dipping sauce for a guilt-free snack or side.
Author Minimalist Baker
White ceramic baking dish filled with Curry Cauliflower Wings alongside a bowl of green chutney for dipping
4.81 from 42 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Course Side, Snack
Cuisine Gluten-Free, Indian-Inspired, Thai-Inspired, Vegan
Freezer Friendly 1 Month (see instructions)
Does it keep? Best when fresh



  • 3/4 cup brown rice flour or chickpea flour*
  • 1 healthy pinch sea salt
  • 1/2 tsp curry powder
  • 2 tsp tandoori masala spice (see notes for DIY blend + where to buy // reduce for less heat!)
  • 1/2 cup unsweetened plain almond or rice milk
  • 6-8 Tbsp water


  • 1 head cauliflower (large stalks removed, cut/torn into bite-size pieces)


  • 1/4 cup red curry paste (ensure vegan friendly – Thai True + Thai Kitchen are best)
  • 2 tsp melted coconut oil
  • 2-3 tsp maple syrup (to taste)
  • 2-3 Tbsp water (to thin)



  • Preheat oven to 450 F (232 C) and line a baking sheet with parchment paper (important or the wings will stick).
  • Next, prepare batter. Mix dry ingredients together, and then add almond milk and lesser amount of water to start (6 Tbsp as original recipe is written // adjust if altering batch size). Stir with a whisk or fork until well combined. You want the batter thick but pourable so it can adhere to the cauliflower – too runny and it won’t stick. Add only enough water until you reach the right consistency. Add more brown rice flour if it becomes too thin.
  • Once the oven is preheated, add the cauliflower to the batter to coat. Shake off excess and place on baking sheet. Give each piece 1 inch of room to prevent sogginess. Depending on the size of your cauliflower this may require cooking on two baking sheets or in two batches (or more if increasing batch size).
  • Bake for 25 minutes. In the meantime prepare the sauce by whisking together curry paste, coconut oil, and maple syrup. Add just a bit of water to thin so it resembles a glaze consistency.
  • Once the cauliflower has finished baking, remove from oven and dip/toss in the glaze 1-2 pieces at a time. Shake off excess, then place back on baking sheet and bake for another 20-25 minutes, or until browned on the edges and the glaze has caramelized.
  • While baking, prepare chutney (optional), by adding all ingredients to a blender and blending until creamy and smooth. Taste and adjust seasonings as needed, adding more garlic for zing, salt for saltiness, maple syrup for sweetness, or water to thin.
  • Let cauliflower cool slightly and then serve immediately. Best when fresh. The wings can be frozen (either at the glazed stage or the glazed and baked stage) and then reheated in a 350-degree F (176 C) oven until warmed through.


*This recipe is inspired by Indian flavors from the tandoori masala blend and curry powder and Thai cuisine from the red curry paste.
*I buy my Tandoori Masala blend at Whole Foods. However, you can also make your own DIY Tandoori Masala Blend: 3 Tbsp ground cumin, 2 Tbsp garlic powder, 2 Tbsp smoked paprika, 3 tsp ground ginger, 2 tsp ground coriander, 2 tsp ground cardamom. Multiply as needed.
*I tested this recipe with both chickpea and brown rice flour and both worked! But I will say the overall texture was better with brown rice flour. If not gluten free you can use unbleached all-purpose flour.
*Method adapted from the talented pair at Hot For Food.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 168 Carbohydrates: 26.4 g Protein: 4.3 g Fat: 5.4 g Saturated Fat: 2.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 592 mg Fiber: 4.6 g Sugar: 4.8 g

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My Rating:

  1. T Smith says

    I stumbled across this recipe in my attempt to shift to a more veggie-based diet. As one who greatly enjoys meat protein, I had my doubts that this dish would be good. That said, these “wings” were DELICIOUS! I didn’t make the chutney, and I used butter and all purpose flower because I am not adhering to a strictly gluten-free or vegan diet. With a brush of additional glaze at the end, this dish was a very filling dinner option when paired with jasmine rice. This will certainly be a staple around my house moving forward.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it! Thank you for the lovely review and for sharing your modifications! xo

  2. Steve Backman says

    Loved it, as is for a change. Just the right degree of heat for early spring. Might make it hotter for a summer party treat. The dipping sauce complements the glazed bits. Perfect.

  3. KJ Smith says

    New family favorite, even by the carnivores. It is absolutely delicious! Definitely make extra sauce so you can give the wings a quick toss in it when they come out of the oven after the second baking. That will give you the glossy look. The chimichurri sauce is not a must, but excellent if you have the time! Note: we are cilantro-haters so I subbed parsley and still yum!

  4. Kirti says

    I made this and it looked a little different from yours. The sauce didn’t come out as glossy as I’d hoped. It looked kind of like a dry rub. Do you know what might have happened? The liquids in the sauce kind of cooked out. It’s also sweeter than I expected. Accidentally used unsweetened vanilla almond milk but it doesn’t taste like vanilla.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      At the end of baking I like to brush mine with a little leftover sauce. And I’d definitely not do vanilla nut milk next time!

  5. Florence says

    Mmm so delish.
    I tried the recipe and the heat was perfect with my palate. However, my husband was making the dragon just beside, too hot to handle i guess:p
    I served it on curcuma rice,roasted brussel sprouts and a creamy-acidic sauce.
    I think people should taste de curry paste before to gage the heat :)

  6. Lauren says

    I love this recipe and have made it several times! Quick question: first time making it during quarantine and I don’t have avocado. Could I sub vegan sour cream for avocado to add creaminess to the chutney? Would I leave out some of the lime juice then?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauren, that might work! Perhaps reduce the water a bit too? Let us know how it goes!

  7. Abby L. says

    I make these at least once a week. Sometimes I combine hot sauce + olive oil and do actual buffalo topping, sometimes I follow the recipe and add 1 tsp sriracha and 1 tsp chili garlic sauce for extra spice. Fantastic.

  8. Karina says

    I really loved this recipe! I made it for movie night and it was gone before we started watching! For anyone struggling with the batter and/or glaze, I just through all of my florets into the batter and tossed them until the were all covered – doesn’t look like there’s enough batter but there is, just keep on tossing. As for the glaze, i used a brush to generously brush the florets and the glaze was enough for my entire cauliflower which was also unusually large.

  9. Elodie says

    It was really good, but I guess I expected the cauliflower to crisp up more than it did. It was still soft (but not soggy) and I ran out of the glaze after only coating 20 florets. I did shake the florets to get rid of excess sauce like you say and it didn’t seem like there was excess glaze on them. I prepared the glaze the night before so maybe it thickened overnight in the fridge. However, like previously mentioned it was still good.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, the glaze may have thickened overnight, yes. Or perhaps your cauliflower was just quite large. Glad you still enjoyed them overall!

  10. Camila says

    Made these for football Sunday and everyone loved them! The only complaint… wish I made more! Thanks for a great, fun vegetarian recipe! The green chutney paired nicely too!

  11. Castilla Andrus says

    I love the recipe! Anyone have any tips on how to make these more like traditional hot wings and less curry tasting? Just want to switch it up! Thanks!

  12. Amber says

    Such a great recipe! We had this with some rice on the side and it was perfect. You may need to up the sauce quantity a little if you have a large head of cauliflower. Also, make the chutney sauce…you won’t regret it!

  13. Lindsay Tramble says

    This dish was amazing and so flavourful! I made the DIY tandoori masala spice blend, and doubled it for an extra kick of flavour. I also added a little bit more maple syrup for extra sweetness, and to balance off the spice. My meat-loving family cleaned off the whole plate in minutes! Cheers!

  14. Amme Kettle says

    This turned out pretty well, although not really glazed and sticky – more a “dry rub” sort of “wing.” I used the rest of the curry sauce to sauce them again after they were done. That made it a lot more flavorful and moister. I also wonder about doing the first cooking in a deep fryer. It might give it a nicer crispy outside. I ended up needing to practically double the curry sauce to finish off my (fairly large) cauliflower. I also used store bought green chutney since I already had a jar.

    Tip: you might want to reduce the recipe given for the tandoori masala by a lot. You only use 2 taps of it and you end up with like a cup!

  15. Mike Brown says

    Thank you for your contribution to changing the world. Your recipes help my family transition to a plant based vegan diet over two years ago and I am still amazed by your recipes. We recommend your ideas to everyone that is willing to try them. We have friends that adopted the vegan lifestyle and after recommending your site they admitted that they were blown away at your creativity and admitted that your ideas helped to make the transition easier.
    As for this recipe, It is absolutely amazing and delicious. Keep up the good work. You are helping to change the world. You definitely helped to change ours. Thank you

  16. Maura says

    These are so yummy! Thinking about making a big batch and freezing (without the glaze). Do you think they will freeze well and heat up ok in the oven?

  17. Michele says

    These were so flavorful, I wish I had doubled the recipe. Omitted the oil & they still turned out fantastic! This is by far the best cauliflower recipe I have ever made. Thanks!

  18. Bella G. says

    I made these with panang curry paste instead of red curry and they were delicious! I made the coconut curried greens to go with them and it was the absolute hit of a friend’s potluck dinner!

  19. Natalia S. says

    Just made these and mine turned a little too soggy. Any tips? I made the chutney too and I have to say, it can be improved a bit. But maybe I am just spoiled by my husband’s Indian family’s family recipes for coriander chutney… happy to ask around and share some tips ;-)

    • Natalia S. says

      Oh, one more question. How can I make the glaze smoother? It stayed sortof with a tomato sauce consistency for me.

  20. abygail says

    I remember trying these back when you posted them and I was hooked for ages! Though I always used wholemeal flour. I’ve linked them to my blog as my inspiration. So good :P

  21. Faye says

    This was the most delicious cauliflower “chicken wings “ I have made and I have tried several recipes. Plus it is quite easy and since my oven is awesome it only took 40 minutes. Thank you!

  22. Tiffany says

    Brilliant recipe used your left over chimichirri sauce and served with salad and baked potatoes with curry sauce. Thanks x

  23. Sandy Brown Jensen says

    Long story, but I ended up doing half a pan of cauliflower and half a pan of thick slices of skin-on garnet yam this way. The cauliflower turned out just to be too darned hot—neither of us could eat more than one, and we had to compost it hoping the red worms would survive the red curry. However, the yams were delicious. I think it was because there was plenty of interior surface area not covered with curry glaze that the effect of the heat somehow got diffused.

    There was a time when that heat level would have been perfect for me. Does becoming a vegan sensitize the taste buds and heat receptors? Or is age a factor?

    My husband wondered what we could do to salvage the cauliflower—put it in a soup? How could I have modified the glaze to temper that heat?

  24. Terry says

    These are delicious and worth the effort. Thanks! Next time I will double the coating recipe and triple the glaze recipe to be sure there is enough for a whole head of cauliflower.

  25. Nao says

    Can’t wait to try out this recipe, it looks killer!
    My friend is very allergic to Coconut however… can I substitute another oil?

  26. Lish says

    These were amazing! Perhaps I’m a bit heavy on the sauce – I ran out and had to make more. Served them with a quick vegan ranch but the chutney looks great. All my non-vegan, non-gf friends loved them too. Thank you for making such reliable, tasty, simple recipes!!

  27. Sara says

    This is my absolute favorite dish. Although, I have said that about every meal I’ve made using your recipes! I wasn’t even trying to go vegan, but now I can’t do anything but! Thank you so much for that!

  28. Erika says

    Is there a secret to keep these from sticking to the parchment paper? They were delicious but I ended up just pouring the glaze over them rather than dipping them because prying them off the paper was too much of a hassle. Was my flour mixture just too thick?

  29. Lindsay says

    I have tried a few different recipes for cauliflower wings and this one is by far the best!! The batter crisped up perfectly, -‘s they were so flavourful. We will definitely be making again (and use this recipe as a base for other seasonings).

  30. Guest says

    No matter how many times I tried to read your recipe the page kept reloading to the top of the page, even when I tried to make a comment. Frusrating and I’d like to make the recipe but can’t stay on on the page long enough to finish reading.

  31. Ihennah says

    I love your website! Ive learned so much about vegan food and always use your website as my guide. Thansk for the delicious recipes!

  32. Cayla Roberts says

    These are so good!! I made them and also added carrots and celerysticks woth vegan ranch it was delicious.

  33. Tracy says

    Mixed bag on this. Clearly, roasting is not the same thing as frying, so I think calling these a meat Analog – “wings” is a misnomer. Why not call them what they are? Roasted cauliflower with a red curry glaze? I followed the recipe exactly. The flavor was great, but the texture was wasay too soft – I’d probably enjoy a more traditional flash fried tempura prep. There was not nearly enough curry paste sauce to coat the baked pieces. I’d probably triple the curry glaze. I might make this again, but would not be high on the list.

  34. Christine says

    A friend and I made these last night along with the samosa potato cakes and green chutney. It was out of control delicious. Both of these dishes were easy and quick to make, the only thing that takes a bit of time is the baking. Used the brown rice flour and it worked well.
    These ‘wings’ have so much flavor and the chutney is awesome to even out the spice. I don’t think I can justify paying for cauliflower wings in a restaurant ever again, because these were the best I’ve had.

  35. Neri says

    I have made this several times already, and I love it! The first time I seriously ate the whole cauliflower! The last time I did it only with the batter (no sauce) and it turned out fine. As this is a bhaji-type vegetable dish, I also tried using broccoli instead of cauliflower and it’s turned out good!

  36. Haley says

    Literally so good! I am getting ready to make this for the third time because I love it so much.

  37. Shane says

    oh MY! These are SO wonderful! I used YOUR Tandoori Masala Spice Mix recipe and unbleached flour–will try the rice flour once I get some–was too thin and needed to add more flour and think the rice or garbanzo flour would have absorbed more the of liquid to look more like yours. I used my spinner to make sure the florets were good and dry to capture the batter better. I will use a Silpat next time as even with parchment, those babies wanted to stay in/on that tray due to the moisture. Neither one of us likes cilantro so I used only parsley for the chutney with the avocado and it was delightful as a condiment. Absolutely a keeper recipe! Thanks, Dana!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alysha! Hmm, I think it will taste like coconut. But give it a try if you want and let me know how it goes!

      • Alysha says

        I tried it, and it was a very very thick batter, and tasted a bit grainy, I would not recommend coconut flour for this dish!

  38. Kendra says

    Looks amazing!! I wanted to eat these with rice and chickpeas. Is there a certain type of sauce you would recommend that you think would go well?

  39. Elizabeth says

    I made this tonight and I used chickpea flour and added extra avocado to the chutney. I served it over basmati rice and I LOVED this!!!
    The cauliflower is soooooo frickin good; one of the few vegs I’m just not that crazy about.
    The cauliflower felt like a perfect veggie sub for meat. I will honestly probably make this now all the frickin time over and over and over till the end of time.
    Thanks, Dana!

  40. Trisha says

    Made these tonight and we LOVED them! I served them with guacamole (paired nicely as I kicked up the spice a bit) and the taste & texture was bang on! Would love to experiment with different flavour variations now that I have the base and process down pat. Thanks a million!

  41. Sommer says

    I loved the flavor of this recipe! I only had one issue – the cauliflower got stuck to the parchment paper both times I put them in the oven. Suggestions? Might it be the type of parchment paper I have? Thinking of trying it with my nonstick tray and some oil next time instead!
    Thanks for all of your recipes, your blog has helped make going vegan an exciting adventure! :D

    • Marie says

      I had the same issue with my first round but now use a Silpat–a silicone mat that fits into your cookie sheet. It works perfectly and speeds the process up as you are not pulling the batter off from the cauliflower. Just be careful using any metal on the silicone as it can cut. It will make you want to make these MORE!!

  42. Nicole says

    Holy cow! or should I say Holy Cauliflower! These were so good. I’ve tried different ‘wing’ recipes in the past but these turned out the best. Made the green chutney too. I had some veganaise so threw a tablespoon of that in there too just to make it creamy. Seriously good.

  43. Sarah says

    I made this last week, and I had to come on here to say how AMAZING they turned out! Even my two meat-eater brothers were devouring these and said they were better than regular wings! YAY, just a win! Thank you, Dana :)

  44. Cassie says

    My coworkers and I are conflicted on what you mean when you say “Healthy pinch sea salt”. I thought it would mean a little more then a pinch but they think it means use less salt to be healthier, would you mind clarifying what amount you are saying to add.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! You were right on this one! A healthy pinch means a little more than a pinch! Happy cooking!

  45. Be says

    Has anyone made this with a BBQ sauce? I don’t really like buffalo style hot wings – I need some nuance to my spice not just heat…I am tempted to try the recipe as-is, though. Any suggestions would be appreciated!

  46. Hollie says

    Hi Dana! I’m obsessed with this site- you are amazing! ?⭐️ For some reason my wormy brain got coconut flour yesterday instead of the flours you mentioned. Would coconut flour work or even a gf flour blend?

  47. Andrew says

    Just made this last night for my wife, son and me. I’m gluten-free/vegan, but they’re not, and my son (13) is not a huge fan of many veggies, especially cauliflower, but he (and my wife and I) really loved these! Wonderful texture and flavor and the chutney sauce was incredible- I finished the bottom of the bowl with my fingers. ;)

    Really love your site and the concept behind it. Thanks for all the work you put into it!

  48. Dee says

    Amazing concept. I followed recipe exactly (and it was yummy) but just wondering if instead of red curry paste, you use Tandoori paste? Will it still work as a glaze with the other ingredients.

  49. Jeremy says

    Your website and the recipes are both/all very nicely done. Thanks a lot can’t wait to try these and pretty much everything else.

  50. Elizabeth Starbuck says

    Probably the best thing I’ve ever made! These were sooooo good, oh my goodness. I’ve been working through your cookbook since Maybthis year but this recipe takes the cake. Totally going to experiment with the base cauliflower and flour with different styles of glazes !

  51. Phaedra says

    Beejezus. I am never (ever!) compelled to write reviews or comments, nor am I particularly thrilled by making recipies with three componets. But!
    These cauliflower wings are so incredibly, fantastically good – here I am. The world needs to know. Do yourself a huge favor and get to making these. Prontissimo.
    Thank you Dana, I have had so many success’ with you recipies

  52. ATIYA MUNIR says

    I just made these and they were fabulous! So easy to make but so tasty. They came out really crunchy and tasted great with the green chutney.

  53. Chrissie says

    These are so great ! Subbed the rice flour with all purpose flour since I hadn’t the rice one. I also added some garlic and paprika powder. The wings turned out great, definitely going to make these again. Thank you for sharing all these wonderful recipes. All best xoxo

  54. Tricia says

    This was great. Definitely an appetizer not an entree though. We couldn’t eat more than 6. Genius though-The cauliflower is completely transformed!!! ??

  55. Susan says

    Made these yesterday and they were outstanding! They looked like and had the texture of battered chicken! (One small suggestion: Cauliflower heads vary so much in size. Why not say “4 cups of florets”. Had I known how good they were, I’d have doubled the recipe)!

  56. Roma says

    This looks literally amazing… All your recipes save my life!!! :) just wondering if you think this can work with spelt/whole wheat flour, though? as a student i can’t have so many different kinds of flours taking up space :(

  57. Grace says

    Wow! Seriously, every recipe of yours that I’ve tried has turned out amazing!
    I’ve never had cauliflower wings before and this won’t be the last time either :) Thank youuuuu

  58. Stephanie J. says

    I absolutely love this ! I also just made the cheesy cauliflower rice bake and my whole family raved about it they ate every last morsel and were scraping the dish. But I keep getting the same complaint, “mom the cauliflower is making the whole house stink !” Anyone have a secret to avoiding that cauliflower aroma that is so unpleasant ?

  59. Nikki Syther says

    The truth is I am one of those who haaates cauliflowers so badly that I’m actually trying to find recipes where the real flavor of it gets disguised with a bunch of other flavors, because I know we’re supposed to eat it cause it’s healthy and shit.
    So I’m definitely gonna try this, since I love everything spicy, wish me luck.


  60. SS says

    I made this version after making hot for food one and have to say this version was just incredible! Loved it with the green chutney. . You guys rock!

  61. Victoria says

    I tried these last night, using green curry paste as I had no red left. Are they supposed to be crunchy on the outside? Because mine weren’t. Still very yummy though, I ate a whole (small) cauliflower all on my own!

  62. Tammy Thiele says

    Oh my gosh! How do you consistently raise the bar? This looks amazing…and I know that many of my friends and my whole family will be able to get behind this! Can’t wait to make it and serve it to a group! Yum!

  63. Maria says

    This is such a brilliant addition for vegetarian/vegans!!! I can serve it right alongside the rest of our family’s wings and sauces. Myself and others with dietary preferences can eat something other than my usual: chopped veggies and hummus or fruit. haha. This is pretty brilliant!! Yay!!!

  64. The Wooden Spoon says

    I’ve tried this years ago and it DID NOT turn out well. However, I love cauliflower to much that I’m going to have to try again and I love the idea of chickpea flower.


  65. dixya @food, pleasure, and health says

    i love cauliflower in general..long time ago i made a recipe from skinnytaste and loved it. i cant wait to try this version!!!

  66. Eilene says

    Love the wing recipe. I have not tried anything Curry yet can you advise what is the mildest curry to start with. Love your blog. Yumm yumm

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes, green is usually the mildest, in my opinion. Basically whichever one you can find that doesn’t have chilies in it. I love the spice in Thai True, though, as well as Thai Kitchen, which is a bit milder. Good luck!

  67. Nichole says

    Omg, how ironic I was just at your site YESTERDAY searching for a cauliflower wing recipe. Everything on your site has been delicious and I knew if you had cauliflower wings on here they would not disappoint.

    Thank you thank you thank you!

  68. Kate says

    This is one I’ve got to try my hand at. There’s a local restaurant with the WORST service (as in, waited an entire hour for our lunch worst) but the most awesome cauliflower wings that hubs and I end up breaking our vows to never go back there because we NEEDED those wings. Now we have the secret to make our own! We’re free!

  69. Rachel Carter says

    YAY!! I make the Hot for Food wings all the time (love those guys), but I usually just do BBQ. I would have NEVER thought to do a curry flavor! I’m so excited to make these :)

  70. Rosanna says

    I can attest to the Hot for Food Cauliflower wings.. I’ve made them at least 5 times and I liked them every time.. Never have used Rice Flour though.. Need to make your version of them now!.. By looking at the pictures, I can tell I will love them! <3

  71. Samantha says

    Dana, these look bomb diggity!! I recently made cauliflower rice for the first time a few weeks ago (so behind with that trend!) but we loved it! Can’t wait to get on board with this trend earlier than the last :D

  72. Allyson says

    Yum. These look perfect for all the fall football games that are starting. I’ve never had cauliflower wings, but now I can’t wait to try these.