These Crispy Cauliflower Wings are easy to make in the oven or air fryer with cauliflower florets coated in a spicy Asian-inspired sauce. They're the perfect healthy low carb side, snack or appetizer for game day or any weekend picnic or barbecue! Gluten-free, keto, low carb, grain-free, vegan, paleo and Whole30 compliant.
In a large bowl, add the almond flour, almond milk, garlic powder, salt and black pepper and mix until smooth.
Place the crushed crackers / breadcrumbs into a large ziploc bag (or a large shallow bowl).
Using tongs, dip a cauliflower floret into the batter, making sure to evenly coat. Tap the tongs on the edge of the bowl a few times to remove any excess batter. Place 2-3 cauliflower florets at a time into the ziploc bag (or the shallow bowl and coat the florets evenly), then seal the bag tightly. Give the bag a good shake to coat the cauliflower evenly.
Place 2-3 cauliflower florets at a time into the ziploc bag (or the shallow bowl and coat the florets evenly), then seal the bag tightly. Give the bag a good shake to coat the cauliflower evenly.
Place each coated cauliflower floret in a single layer on the lined baking sheet. Repeat with remaining florets then lightly spray the coated cauliflower florets with avocado oil spray or olive oil spray.
Bake for 18-25 minutes (time will depend on how large the florets are), or until golden brown, flipping halfway through.
Remove the baking pan from the oven and pour the sauce evenly over the cauliflower (or use a brush to coat).
Bake again for an additional 5 minutes or until crispy and just starting to brown.
Transfer to a large bowl or platter and garnish with chopped green onions, cilantro and sesame seeds.
Serve with your favorite ranch and sides, chopped carrots and celery.