Garlic Butter Parmesan Wings

In our house, game days and cozy movie nights are synonymous with delicious, shareable snacks. But sometimes, we crave something beyond the usual chips and dips. That’s where these Garlic Butter Parmesan Cauliflower Wings truly shine. I stumbled upon this recipe while looking for a vegetarian alternative to classic wings that would still pack a flavorful punch. Let me tell you, they were an instant hit! Even my meat-loving family devoured them, proclaiming them just as satisfying and addictive as traditional wings. The crispy, golden cauliflower florets coated in a rich, garlicky, buttery Parmesan sauce are simply irresistible. The aroma alone while they bake is enough to get everyone gathered in the kitchen, eager for a taste. This recipe has become a regular in our rotation, perfect for parties, appetizers, or even a fun, flavorful side dish. If you’re looking for a crowd-pleasing vegetarian snack that’s easy to make and bursting with flavor, look no further – these Garlic Butter Parmesan Cauliflower Wings are about to become your new favorite too!

Ingredients

• Cauliflower Florets: (About 1 large head) – The star of the show! Fresh cauliflower florets provide the perfect bite and texture to mimic wings.
• All-Purpose Flour: (1 cup) – Forms the base of the crispy coating, helping the batter adhere to the cauliflower.
• Cornstarch: (1/2 cup) – Essential for achieving extra crispy cauliflower wings. Cornstarch helps create a light and crunchy texture.
• Garlic Powder: (2 tablespoons) – Infuses the batter with a savory garlic flavor that complements the sauce beautifully.
• Onion Powder: (1 tablespoon) – Adds depth and complexity to the flavor profile of the batter.
• Paprika: (1 tablespoon, Smoked or Sweet) – Contributes a subtle smoky note and beautiful color to the wings. Smoked paprika will enhance the smoky flavor, while sweet paprika provides a milder, sweeter touch.
• Salt: (1 teaspoon, or to taste) – Enhances all the flavors and seasons the batter and wings perfectly.
• Black Pepper: (1/2 teaspoon, or to taste) – Adds a touch of spice and balances the richness of the other flavors.
• Milk (or Plant-Based Milk): (1 cup) – Used to create the batter. Dairy or non-dairy milk options work equally well.
• Vegetable Oil (or Olive Oil): (2 tablespoons) – Used to drizzle over the cauliflower for roasting and for richness in the sauce.
• Butter: (1/2 cup, unsalted) – The base of the luscious garlic butter sauce. Unsalted butter allows you to control the saltiness.
• Minced Garlic: (4-5 cloves, fresh) – Fresh garlic is crucial for the authentic garlic butter flavor. Mince it finely for even distribution.
• Dried Parsley: (2 tablespoons) – Adds a touch of freshness and visual appeal to the sauce and finished wings.
• Grated Parmesan Cheese: (1 cup, plus extra for serving) – Provides the signature cheesy, salty, and nutty flavor that makes Parmesan wings so irresistible. Use freshly grated Parmesan for the best taste and melting quality.

Instructions

1. Preheat Your Oven and Prepare the Cauliflower: Preheat your oven to 450°F (232°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking. Wash and cut your cauliflower head into bite-sized florets. Aim for pieces that are roughly wing-sized, ensuring they are not too large or too small for even cooking. Pat the cauliflower florets thoroughly dry with paper towels. This step is crucial! Excess moisture will prevent the cauliflower from getting crispy.
2. Prepare the Crispy Batter: In a large mixing bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. Make sure all the dry ingredients are well combined to ensure even flavor distribution in the batter. Gradually whisk in the milk (or plant-based milk) until you have a smooth batter that is similar in consistency to pancake batter. It should be thick enough to coat the cauliflower but not too thick and gloopy. If the batter seems too thick, add a tablespoon or two more milk to reach the desired consistency.
3. Coat the Cauliflower: Add the dried and patted dry cauliflower florets to the batter bowl. Gently toss the cauliflower with your hands or a spatula until each floret is evenly coated in the batter. Ensure every nook and cranny is covered for maximum crispiness and flavor. Don’t overcrowd the bowl; you may need to do this in batches if you have a very large head of cauliflower.
4. Arrange and Bake the Cauliflower Wings: Spread the battered cauliflower florets in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the cauliflower instead of roasting it and prevent crisping. If necessary, use two baking sheets to ensure adequate space between the florets. Drizzle the cauliflower florets with vegetable oil (or olive oil). This will help them to brown and crisp up beautifully in the oven.
5. Bake to Golden Perfection: Place the baking sheet in the preheated oven and bake for 20 minutes. After 20 minutes, flip each cauliflower floret using tongs or a spatula. This ensures even browning and crisping on all sides. Return the baking sheet to the oven and continue to bake for another 15-20 minutes, or until the cauliflower is tender-crisp and golden brown. Keep an eye on them towards the end to prevent burning, as oven temperatures can vary. The edges should be nicely browned and crispy.
6. Prepare the Garlic Butter Parmesan Sauce: While the cauliflower wings are baking, prepare the mouthwatering Garlic Butter Parmesan sauce. In a medium saucepan over medium-low heat, melt the butter. Once melted, add the minced garlic and sauté for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic; you just want to release its aroma and flavor into the butter. Stir in the dried parsley and cook for another 30 seconds. Remove the saucepan from the heat.
7. Parmesan Cheese Infusion: Stir in the grated Parmesan cheese into the warm garlic butter sauce. Continue stirring until the Parmesan cheese is completely melted and the sauce is smooth and creamy. The heat from the butter will melt the cheese perfectly. If the sauce seems too thick, you can add a tablespoon of milk to thin it out slightly. Taste the sauce and adjust seasoning with salt and pepper if needed. Remember that Parmesan cheese is already salty, so taste before adding more salt.
8. Toss and Coat the Wings: Once the cauliflower wings are baked to golden perfection, carefully remove them from the oven. Immediately transfer the hot cauliflower wings to a large bowl. Pour the warm Garlic Butter Parmesan sauce over the cauliflower wings. Gently toss the wings to evenly coat them in the luscious sauce. Ensure every wing is generously covered in the flavorful sauce.
9. Final Parmesan Shower and Serve: For an extra cheesy and visually appealing touch, sprinkle additional grated Parmesan cheese over the sauced cauliflower wings while they are still warm. This will allow the cheese to slightly melt and adhere to the wings. Serve immediately while they are hot, crispy, and saucy. These Garlic Butter Parmesan Cauliflower Wings are best enjoyed fresh and hot right out of the oven.

Nutrition Facts

(Approximate values per serving – Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

• Serving Size: 4-6 wings (approx. 1 cup)
• Servings Per Recipe: 6
• Calories Per Serving: 250-300
• Fat: 15-20g

Preparation Time

• Prep Time: 20 minutes (Includes chopping cauliflower, making batter, and sauce prep)
• Cook Time: 35-40 minutes (Baking time in the oven)
• Total Time: Approximately 55-60 minutes

Description: From start to finish, these Garlic Butter Parmesan Cauliflower Wings are ready in about an hour. The active preparation time is minimal, mostly involving chopping cauliflower and whisking together ingredients. The oven does most of the work, making this recipe relatively hands-off and perfect for busy weeknights or party preparation.

How to Serve

These Garlic Butter Parmesan Cauliflower Wings are incredibly versatile and can be served in numerous ways. Here are some delicious suggestions:

• As an Appetizer:
  • Arrange the wings artfully on a platter, garnished with extra Parmesan cheese and fresh parsley sprigs.
  • Serve with a selection of dipping sauces on the side (see suggestions below).
  • Perfect for game day gatherings, parties, or pre-dinner nibbles.
• As a Snack:
  • Enjoy a smaller portion as a satisfying afternoon or evening snack.
  • Ideal for movie nights or casual get-togethers.
• As a Side Dish:
  • Pair them with a light salad for a balanced and flavorful vegetarian meal.
  • Serve alongside pasta dishes or vegetarian burgers for added texture and flavor.
• Dipping Sauce Pairings:
  • Classic Ranch Dressing: A cool and creamy counterpoint to the rich wings.
  • Blue Cheese Dressing: Another classic wing dipping sauce that complements the Parmesan flavor.
  • Marinara Sauce: Provides a tangy and slightly acidic contrast.
  • Garlic Aioli: Enhances the garlic flavor and adds extra creaminess.
  • Spicy Sriracha Mayo: For those who like a kick, this adds heat and flavor complexity.
• Garnish Ideas:
  • Fresh Parsley: Adds a pop of color and freshness.
  • Extra Grated Parmesan Cheese: For added cheesy goodness.
  • Red Pepper Flakes: If you want to add a touch of heat.
  • Lemon Wedges: A squeeze of fresh lemon juice can brighten the flavors.

Additional Tips for Perfect Garlic Butter Parmesan Cauliflower Wings

1. Dry Cauliflower is Key to Crispiness: Ensure your cauliflower florets are thoroughly dried after washing. Excess moisture will steam the cauliflower in the oven and prevent it from getting crispy. Pat them dry with paper towels and even let them air dry for a bit if you have time.
2. Don’t Overcrowd the Baking Sheet: Give the cauliflower florets space on the baking sheet. Overcrowding will cause them to steam instead of roast and crisp up. If you need to, use two baking sheets or bake in batches.
3. Preheat the Oven Properly: Make sure your oven is fully preheated to 450°F (232°C) before you put the cauliflower wings in. A hot oven is essential for achieving that crispy exterior.
4. Flip the Wings Halfway Through: Flipping the cauliflower wings halfway through baking ensures even browning and crisping on all sides. This step is crucial for that all-over crispy texture we are aiming for.
5. Use Freshly Grated Parmesan: For the best flavor and melting quality in the sauce, use freshly grated Parmesan cheese. Pre-shredded Parmesan often contains cellulose and may not melt as smoothly.
6. Don’t Overcook the Garlic: When making the garlic butter sauce, sauté the minced garlic until fragrant but not browned or burnt. Burnt garlic will have a bitter taste and can ruin the flavor of the sauce.
7. Sauce the Wings Immediately After Baking: Toss the hot cauliflower wings in the warm Garlic Butter Parmesan sauce as soon as they come out of the oven. This allows the sauce to adhere better to the wings and ensures they are coated while still hot and crispy.
8. Serve Immediately for Optimal Crispiness: These wings are best enjoyed immediately after saucing when they are at their crispiest. While they can be reheated, they will lose some of their initial crispiness. So, gather your friends and family and enjoy them fresh!

FAQ – Frequently Asked Questions About Garlic Butter Parmesan Cauliflower Wings

Q1: Can I make these wings ahead of time?
A: While the cauliflower wings are best served fresh and crispy, you can prepare the cauliflower florets and the batter ahead of time. Store the battered cauliflower in the refrigerator for up to 2 hours before baking. You can also make the Garlic Butter Parmesan sauce ahead and gently reheat it before tossing with the baked wings. However, for optimal crispiness, bake and sauce the wings right before serving.

Q2: Can I use frozen cauliflower florets?
A: Fresh cauliflower is highly recommended for the best texture and flavor. Frozen cauliflower tends to release more moisture and can be more challenging to get crispy. If you must use frozen cauliflower, thaw it completely and squeeze out as much excess moisture as possible before battering.

Q3: Can I make these wings spicier?
A: Absolutely! You can easily add a kick of spice to these wings. Add a pinch of red pepper flakes to the batter or to the Garlic Butter Parmesan sauce. You can also serve them with a spicy dipping sauce like sriracha mayo or a hot sauce of your choice.

Q4: Can I make these wings gluten-free?
A: Yes, you can easily make these wings gluten-free. Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure that all other ingredients, like baking powder (if your blend contains it), are also certified gluten-free if necessary.

Q5: Can I bake or air fry these wings?
A: This recipe is specifically for baking, which yields fantastic results. While air frying might work, baking at high heat is recommended for even cooking and crispiness in this recipe. Air frying times and temperatures would need to be adjusted and tested. Baking provides a more consistent and predictable outcome for this recipe.

Q6: Can I use pre-shredded Parmesan cheese?
A: Freshly grated Parmesan cheese is highly recommended for the best flavor and melting quality in the sauce. Pre-shredded Parmesan often contains cellulose to prevent clumping, which can affect its melting ability and flavor. For the most authentic and delicious Garlic Butter Parmesan sauce, opt for freshly grated Parmesan.

Q7: How do I store leftover cauliflower wings?
A: Leftover Garlic Butter Parmesan Cauliflower Wings can be stored in an airtight container in the refrigerator for up to 2-3 days. However, they will lose some of their crispiness upon refrigeration.

Q8: How do I reheat leftover cauliflower wings?
A: To reheat leftover cauliflower wings and try to regain some crispiness, preheat your oven to 350°F (175°C). Spread the wings in a single layer on a baking sheet and bake for about 10-15 minutes, or until heated through. You can also reheat them in an air fryer for a few minutes to help crisp them up again. Microwaving is not recommended as it will make them soggy.

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