Baked Cauliflower “Wings” with Lime-Lemon Glaze + Crunchy Cabbage Slaw
All-oven meal: cauliflower bakes into “wings” with a smoky-spiced coating, then gets tossed with a tangy citrus glaze. Serve with a crunchy cabbage slaw (also mostly no-cook).
Back to full listIngredients
- Organic Cauliflower, 1 ct 1 head, cut into bite-size florets $3.99
- Green Cabbage ~1/2 lb, shredded (about 3 cups) $0.89/lb
- Fresh Organic Limes - Each 1 lime $0.99
- Fresh Organic Lemon - Each 1/2 lemon $1.19
- Organic Cilantro 2 tbsp chopped (optional) $1.19
- Neutral oil (pantry) 2 tbsp
- Flour (pantry) 1/2 cup
- Cornstarch (pantry, optional but crispier) 2 tbsp
- Smoked paprika (pantry) 1 tsp
- Garlic powder or diced garlic (from list) 1 tsp garlic powder OR 1 tsp diced garlic $3.49 (if using diced garlic)
- Hot sauce or BBQ sauce (pantry) 1/3 cup
- Honey/sugar (pantry) 1–2 tsp (optional)
- Salt + black pepper (pantry) to taste
Instructions
- Heat oven to 450°F. Line a sheet pan with parchment (or foil + oil).
- Make batter: whisk 1/2 cup flour + (optional) 2 tbsp cornstarch, smoked paprika, garlic, 3/4 tsp salt, pepper, and 1/2–2/3 cup water until it’s like pancake batter.
- Coat cauliflower: toss florets in batter, shake off excess, and arrange on the sheet pan with space between pieces.
- Bake 18 minutes; flip pieces and bake 10–12 minutes more until browned and crisp at the edges.
- Make citrus glaze: in a bowl, mix hot sauce (or BBQ), juice of 1 lime, juice of 1/2 lemon, and optional 1–2 tsp honey/sugar. Toss baked cauliflower in glaze.
- Return to oven 5 minutes to set the glaze.
- Quick slaw: toss shredded cabbage with a pinch of salt, a squeeze of lime, a drizzle of oil, and optional cilantro.
- Serve: glazed cauliflower ‘wings’ with cabbage slaw.
Health notes: Veg-forward. Baking (not frying) keeps it lighter; choose a lower-sugar sauce if watching added sugars.
Drink pairing: Spice + tang pairs well with refreshing whites. Wine styles (pick 1): - Riesling (dry/off-dry) - Sauvignon Blanc - Sparkling Brut