Festive Cauliflower Wings — a plant-based American recipe by BOSH!
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Festive Cauliflower Wings

These Festive Cauliflower Wings are genuinely one of our favourite things to put on the table over the holidays. There's something about that crispy panko coating hitting a sticky, flavour-packed sauce that just makes everyone reach for more, whether they eat plants or not. We've made these for Christmas parties, big family dinners, and honestly just a random Tuesday when we fancied something a bit special. The cauliflower gets this incredible crunch on the outside and stays tender in the middle, and the festive flavours make the whole thing feel properly celebratory. Trust us, these disappear fast so you might want to make a double batch.

Cook: 40 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large baking tray lined with parchment
  • Microplane or fine grater
  • 2 mixing bowls
  • Medium saucepan
  • Whisk

Ingredients

  • 1 large cauliflower
  • 100g panko breadcrumbs
  • 2 tsp garlic powder
  • 1 tsp ground ginger
  • ½ tsp salt
  • ¼ tsp pepper
  • 150g plain flour
  • 300ml plant-based milk
  • 1 tsp onion powder
  • 4 tbsp quality cranberry sauce
  • 75g fresh ginger
  • 4 clementines - zest and juice
  • 2 garlic cloves
  • 50ml olive oil
  • ½ tsp cayenne pepper

Method

1

Prepare the cauliflower

  • Break the cauliflower into florets
  • Put the flour, plant-based milk, garlic powder, onion powder, ginger, salt and pepper into a bowl and whisk to a smooth batter
  • Pour the panko breadcrumbs into another bowl and rub them between your thumb and fingers to break into slightly smaller breadcrumbs
  • Tip the cauliflower into the batter and toss to coat
  • Transfer to the bowl of panko breadcrumbs, a few pieces at a time, and toss gently until well coated
  • Spread the cauliflower pieces over the lined baking tray and bake for 20 minutes
2

Meanwhile, make the ginger clementine sticky sauce

  • Peel and grate the ginger and garlic and zest and juice the clementines
  • Place the olive oil in a medium saucepan and place over a medium heat
  • Add the ginger and garlic and sauté for 2-3 minutes
  • Add all the remaining ingredients and simmer for a further 3-5 minutes, stirring regularly
3

Coat the cauliflower in the sauce

  • After 20 minutes, remove the tray from the oven, pour over the sauce and carefully dip the cauliflower in the sauce until the pieces are fully coated
  • Put the tray back in the oven for 10-15 minutes, until a sharp knife glides easily into the thickest parts of the cauliflower and the outsides are really golden brown and crispy
  • Remove from the oven and serve to rapturous applause (hopefully)

Tips & Variations

  • Get the coating even: Make sure each floret is fully coated in batter before it goes into the panko, and press the breadcrumbs on gently with your hands so they really stick. Any bare patches will just steam instead of crisp up.
  • Air fryer friendly: If you've got an air fryer, use it. We find they come out even crispier than the oven and it only takes about 20 minutes. Just don't overcrowd the basket or they'll steam.
  • Make it saucier: We love tossing the cooked wings in a sticky glaze right before serving. Something with a bit of heat and sweetness works brilliantly, think sriracha and maple or a cranberry-chilli combo for extra festive vibes.

Why This Works

The trick is in the double-dip method, coating the florets in that spiced batter first and then pressing them into the panko so every piece is properly crusted. Rubbing the panko between your fingers before coating is a little move that makes a big difference, it breaks the crumbs down just enough so they cling better and give you that even, golden crunch all over. That batter base with the garlic, onion, and ginger also means the flavour goes all the way through, not just on the surface.