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.

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.

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
& SO 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 an extra delicious snack or side.
Author Minimalist Baker
White ceramic baking dish filled with Curry Cauliflower Wings alongside a bowl of green chutney for dipping
4.83 from 47 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. Anna says

    This was really very good! I’m making it again tonight. I just wish my cauliflower had been crispier. I did spread it out well on the pan. No matter how hot my oven is my cauliflower always results as if it’s just been steamed. I’m thinking about doing your “Quick Crispy Cauliflower” trick here first, that is pan frying it first before coating it. Do you think that might help?? And thanks so much for your continuous inspiration : )

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Anna! Does your oven struggle in general with browning things or just this recipe? We wonder if there’s a convection setting you could use to get some more crispiness? We would be a little hesitant to pan fry this one first because it might change the texture too much.

  2. Laura says

    Recipe turned out wonderfully. I did need more batter and more glaze though, but since it is so easy to whip up, that was no problem at all. The chickpea flour really complements the curry taste.

    Thanks for the great recipe!