My toddler fell in love with Thai Elephant “Wings” from one of our favorite restaurants, Purple Elephant. They are spicy peanut ginger cauliflower wings served with a yuzu aioli and they are AMAZING.

I haven’t yet re-created the sauces, but I have, with great success, recreated my version of the cauliflower wings. There are only 4 ingredients involved and by steaming the florets before baking them, they become crispy on the outside and super tender inside. My whole family, including my toddler, LOVED these.

I can’t wait for you to try!

4 Ingredient Crispy Cauliflower Wings

Ingredients

• 1 head of cauliflower

• 2 eggs or 1/2 cup aquafaba (the liquid leftover from a can of chickpeas)

• 1 cup almond flour

• 1/2 cup nutritional yeast

• Avocado oil (for baking)

Instructions

1. Start by drizzle avocado oil onto a large baking sheet and set the baking sheet aside.

2. Prepare the cauliflower by chopping it into florets. (Save the leaves and stems, we’ll use them!)

3. Throw the florets, leaves and stems into the steamer basket over boiling water for about 10 minutes until just tender, but not too tender!

4. While the cauliflower is steaming, make the batter. Crack the eggs or pour the aquafaba into a medium sized bowl and whisk. Place the almond flour and nutritional yeast in a separate bowl and mix to combine.

5. Remove the cauliflower from the steamer basket and set aside to cool.

6. Once the cauliflower is cool enough to touch, dip each floret into the egg/aquafaba mixture and then dip into the almond flour mixture, using a spoon or your hands to make sure the cauliflower is completely coated in the batter. Then, transfer to the prepared baking sheet.

7. Bake in 400F oven for 10-15 minutes until the cauliflower is crispy and golden, flipping half way through.

8. Remove from the oven and let cool before serving. Enjoy with your favorite sauce! (I hope to recreate the Thai peanut sauce so stay tuned!)