Roasted cauliflower “wings” from Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors (page 48) by Andrea Nguyen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cheezacooks on July 30, 2025

    I really liked this. I ended up keeping the cauliflower in batter in the fridge for 2-3 days and it still ended up being good.

  • lholtzman on December 05, 2023

    I wouldn’t say these were anything like wings, but I did love the texture and crisp. Great little addictive snack. I did not follow Nguyen’s direction to separate completely so the crisp peeled off a bit when flipping. They still had some though. Next time I will be more cautious. I only made 1/2 the dipping sauce recipe because I found out too late that I only had 1/8 cup of corn syrup. It doesn’t halve very well because it cooks down too much and gets too thick and sticky. It makes it hard to dip.

  • peaceoutdesign on December 30, 2021

    My batter turned out a bit grainy and thick and it tasted perfect. I like the whole idea of this because it is baked but tastes fried. Changing up the seasoning could add variety. Love the sauce but I did seed the serranos I used to make sure it wasn't blistering hot.

  • Vand11 on February 27, 2021

    These are very, very good. However, the sauce is pretty hot - may want to tone it down a little.

  • EmilyR on March 11, 2019

    I made this twice and had varying degrees of success. The breading and rice flour was slightly challenging because the consistency was different both times (once a bit smoother / thin and the other time slightly thicker and not coating as well). It's a bit fool proof as they tasted the same. One of my favorite aspects of this book is the author's encouragement to make it your own. I like the idea of this, but it was just OK.

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