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Sriracha cauliflower wings with thai sauce on taco shell.

Spicy Sriracha Cauliflower Nuggets

Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Tracy Halasz


  • 1 head cauliflower, medium florets
  • 1 cup plant-based milk
  • 1 cup flour
  • 1-2 tsp garlic power
  • 1 tsp onion powder
  • S&P
  • 1-2 cups panko crumbs*
  • ½ tsp turmeric powder
  • cup sriracha sauce
  • 2 tbsp vegan butter, melted (optional)


  • Preheat oven to 425º F
    Cut and trim cauliflower into medium florets. 
    Place a piece of parchment paper on a baking sheet.
  • Set up Dipping Station with 3 Bowls: 1 cup plant-based milk, 1 cup flour (add garlic and onion powder, S&P), 1-2 cups panko bread crumbs mixed with ½ tsp turmeric (for colour - optional).  
    Dip floret into milk, then flour, then milk, then panko.   
    Place dipped cauliflower on parchment lined baking sheet and bake at 425F for 12-18 minutes until golden - but still a bit firm.
  • After golden, brush with sriracha mixture below. 
    Back into the oven for 5-8 minutes at 425º F.  I broiled mine for the last 2 minutes. If you do, stay close and keep your eyes on the florets.
    ⅓ cup sriracha
    2 tablespoons vegan butter (optional)


* Keep the cauliflower florets similar in size so they cook at the same rate.
* I keep the florets around a two-bite (in polite company) size so they have some toothsomeness.
* I used Sriracha hot sauce but you can easily substitute Buffalo hot sauce or whatever your favourite sauce is.
* If you are oil free, you can easily skip the butter in the hot sauce without even noticing.
* Instead of baking, use an air fryer for cooking the wings if you have one!