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Vegan Buffalo & BBQ Cauliflower Wings with Miso Kiwi Yoghurt Dressing

Vegan Buffalo & BBQ Cauliflower Wings with Miso Kiwi Yoghurt Dressing

Our favorite way to make cauliflower wings! Crispy on the outside, soft on the inside, and with our sauces, they're just the right level of spicy. Wings go really well with the Miso Kiwi Yoghurt dressing because it's cool, tangy, and delicious!

The ingredients can also be substituted if you are not vegan!


½ cup white flour

¼ cup corn flour

2 tsp powdered vegan stock

½ cup almond or coconut Milk

Salt & pepper

½ head of cauliflower

Buffalo Sauce:

Canola oil

2 Tbsp coconut oil

4 Tbsp of Saint Phillip – Roasted Capsicum & Chilli

BBQ Wings:
4 Tbsp of Judas Iscariot – Spicy Smoked Barbecue

Miso Kiwi Yoghurt Dressing

½ cup of coconut yoghurt

½ tsp miso paste

2 Tbsp Saint Peter – Kiwifruit & Kawakawa Verde

Lemon juice 

Parsley (chopped finely)


Preheat the oven on fan forced 200°C.

Remove the cauliflower bottom and break off bite-sized florets. Use your hands when separating them if they're too big, this makes less mess and prevents them from breaking apart while cooking.

Add enough canola oil to a high-sided pan for shallow frying.

Combine the flours, stock and a pinch of salt and pepper in a large mixing bowl and whisk in the milk. The batter should have the consistency of pancake batter.

Roll your florets in the batter so they're completely covered.

With a drop of batter, test the oil; it should bubble rapidly. Once the pan is hot, place about four wings at a time and cook until golden with chopsticks.

Place the cooked wings on a baking tray and bake until crisp and the oil has drained.

Melt the coconut oil in a sauce pan on medium heat, then whisk in the Saint Phillip. Remove from the heat and continue whisking until the mixture is emulsified.

Put half the wings in the buffalo sauce and the other half in the Judas - Spicy Smoked Barbecue sauce after removing them from the oven.

Miso Kiwi Yoghurt Dip

Whisk the Miso and St. Peter together with a splash of lemon juice in a small bowl until well combined. Add your yoghurt and chopped parsley and stir to incorporate.

Recipe & Photography lovingly crafted by the team at Apostle.

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