Guest Recipe - Sean's Cauliflower Hot Wings

"You need all them towels when eating this stuff. Meat eaters have said they prefer these to chicken wings because the texture is better and no bones..." - Taken from @sean_m.c.c.r 

I used to live for hot wings and I consoled myself with the fact that the wings were just getting thrown away because everyone was just in it fort the breasts, so it was almost helping. It wasn't. Just look at articles like 'Why 600 Million Chickens had to die for Super Bowl 50'. 

You'll kinda get the picture. 

Then in steps the humble cauliflower, served up as mush by our grandparents' generation, but today a versatile centrepiece. Cauliflower steaks, rice, pizza base and now hot wings. 

One of the main things that you need to sell this dish is some sort of hot sauce - hot sauce is something that I have obsessed over for years so take my word for it: use Frank's. Specifically Frank's Extra Hot Buffalo Wing Sauce


  • 1 Medium Cauliflower
  • Sunflower Oil - or similar enough to fill a fryer or a big saucepan. For me it was 1ltr and you can reuse this. 
  • 100g Plan Flour
  • 50g Cornmeal or Fine Polenta
  • 15g Sugar
  • 3g Salt
  • Cold Water
  • 150ml Frank's RedHot Wings Hot Buffalo Sauce 

I served them with Sour 'Cream' and you can find the recipe for this here on the YouTube Channel that I produce with the Raw Bake Station. 


  1. Preheat the oven to 180
  2. The cauliflower needs to be part cooked, you could just boil it or steam it but roasting gives you a crispy browned result which adds lots of flavour and also dried out the Cauliflower which helps the texture. Cut the cauliflower into 'wing' shaped pieces - try to get them all a similar size. Brush them with a little oil and roast them for 15-20 mins
  3. Prepare the batter by adding all the dry ingredients to a mixing bowl and give them a dry whisk to combine them. Then add the cold water a little at a time till you get a 'double cream' type of thickness. 
  4. Get the oil in the pan heated to 180 and set up a bit of a station with your cauliflower next to your batter, then the fryer and finally a plate or tray covered with kitchen towel for draining. 
  5. I use two forks for this bit, stab a 'wing' dunk it in the batter then gently slide it off with the other fork into the fryer. Don't over crowd the fryer, just do them in manageable batches. 
  6. They should take around 5 mins in the fryer, then grab them out with a slotted spoon and put them on the kitchen towel. 
  7. Once all your 'wings' are fried, put them in a bowl and cover with the hot sauce and make sure they're completely covered. 
  8. Now serve

I like a bit of 'slaw' and some sour 'cream' with them... and some napkins.

Sean x



I just wanted to say a big thanks to Sean for sharing this fit & fiery recipe with us all - I absolutely loved it and I urge all of you to give it a go. It's not as fiddly and time consuming as I first thought (you all know I'm a lazy cook!) I ate mine as a meal with some brown rice and edamame and it was delicous. Sean is much more than a photographer and has lots of different skills and projects going on at once (I'm convinced he owns Bernard's Watch). If you're interested in finding out more about this talented dude from our wonderful city of Manchester, you can find him here: 


Definitely Vegan