oven baked pb&j cauliflower wings

These are no standard wings, folks.

For one, because they’re made of plants. Not too shabby, right? Cauliflower wings aren’t an invention of mine (I’d be set for life had I dubbed them first) but this Pb&J variety is pretty special. Smoky balsamic-infused fig jam mixed with a spicy peanut sauce, sort of like the one with which you douse noodles in Thai dishes, tossed onto hot breaded baked cauliflower florets. Adventurous, delightful, delicious.

The key to cauliflower wing success is a hot hot hot oven. 450 degrees, nothing below that. I’ve tried 400 and 425 and trust me, the result is a soggy blob of white mush. Not cute. The batter must be thick, like pancake batter, to really adhere to the cauliflower. I add garlic, onion powder, and paprika for a bit of pop and some additional color.

I would not use a natural, stir peanut butter for this recipe – or any requiring a peanut sauce, really. No stir is great to eat on its own but can’t be coaxed to melt properly. I’ve tried, and the result was sadness.

Patience is a virtue with cauliflower wings. Endurance, not sprint. I’ve done as much as an hour of baking time between the two steps – initial crisping and sauce-coated finisher – but 45 minutes for me works a charm. The batter absorbs the sauce and kicks it back to you in tangy, sweet, salty tastebud sparklers. Why not serve them for the Super Bowl? Your vegan friends will thank you endlessly, and your non-vegan friends give an enthusiastic nod for your non-chicken appetizer prowess.

What’s your take on cauliflower wings? If not the most positive, perhaps these will change your mind! If you try this recipe out, leave a comment below with your thoughts. Don’t forget to find me on Instagram, wave hello, and show me what you’ve made!

More Super Bowl appetizers:

Smoky Maple Chipotle Black Bean and Cheddar Quesadillas

Sausage Pesto Pizza Sweet Potato Skins

No Churn Vanilla Fudge Ice Cream

baked pb&j cauliflower wings

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Sweet and savory wings with the most addicting peanut sauce swirled with smoky balsamic fig jam. Always have extras for smearing over finished wings because there's never too much sauce!

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 4

Ingredients

  

cauliflower

• 1 head cauliflower, cut into 1-2 inch florets
• 3/4 cup all purpose flour
• 1 tsp baking powder
• 1 tbsp paprika
• 2 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp salt
• 3/4 cup oat milk

peanut butter sauce

• 1/2 cup no-stir creamy peanut butter
• 1/4 cup honey
• 2 tbsp lime juice
• 3 tbsp soy sauce
• 2 tbsp chili garlic sauce
• 4-6 tbsp water, to thin

smoke balsamic fig jam

• 1/4 cup fig butter
• 2 tbsp balsamic vinegar
• 1/4 tsp liquid smoke
• 1 tbsp brown sugar
• 1 tsp garlic powder
• pinch salt

Instructions

 

• Preheat oven to 450 degrees and line two baking sheets with parchment. Whisk together ingredients for the cauliflower dredge until no clumps remain. It should be the consistency of pancake batter – if too thick, add a tablespoon or two more of milk. Dip cauliflower florets in dredge, shake off excess, and set on prepared baking sheet. Repeat until no florets remain. You may not use all of the dredge.
• Bake 25-30 minutes, flipping cauliflower once halfway through.
• While the cauliflower bakes, prepare your sauces.
• Peanut sauce: Melt peanut butter and honey together in a large microwave-safe bowl for 30-45 seconds. Whisk vigorously with a fork to combine. Squeeze in lime juice, then add soy sauce and sriracha. Stir until combined. Add water 1 tablespoon at a time until a barbecue sauce-like texture is achieved.
• Fig jam: Stir fig butter, balsamic, liquid smoke, brown sugar, and salt together in a small bowl.
• Scoop about half of the peanut sauce and half of the fig jam into a separate bowl and mix together. Depending on your preference, you may want a touch more jam or a touch more peanut sauce atop the cauliflower. Give it a taste and adjust as desired. When the cauliflower is finished baking, brush sauce mixture thoroughly over one side, then flip and brush the other side. Continue brushing and turning until the florets are generously coated in sauce. You may alternatively wish to just toss the florets in the sauce to coat. This works great, but take care not to break the florets or peel off the batter coating!
• Place cauliflower back in the oven and bake 10-15 minutes more until crispy.
• Serve wings with additional fig jam and peanut sauce, and bleu cheese dressing! You may be surprised how lovely it tastes with bleu cheese.