Looking for a hearty dish that’s bursting with bright, vibrant flavor? These vegan cauliflower wings with gremolata can be ready in about 35 minutes!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please see full Disclaimer.
Vegan Cauliflower Wings with Gremolata
If I’m being completely honest, cauliflower wings are really just an excuse to eat sauce. Crispy, roasted florets provide the perfect texture, and their mild taste makes them so easy to pair with any flavor.
For maximum crunch, I like using a gluten-free batter, like my vegan buffalo cauliflower bites. But when I want something simple that can be ready in 35 minutes flat, these vegan cauliflower wings with gremolata are my go-to!
You only need six ingredients plus salt and pepper to throw this dish together. Drizzle the cauliflower florets in olive oil, let them roast, mix together the gremolata sauce, then toss it all together and dig in.
The result is a hearty plant-based meal that’s bursting with bright, vibrant flavor. It’s the kind of dish that somehow warms me up in the winter, yet tastes light and refreshing in the summer.
I love turning cauliflower into pizza crusts, faux-mashed potatoes, and more. But when I want something that only takes minutes to prep and is oh-so-satisfying, these gremolata cauliflower wings can’t be beat.
What Is Gremolata?
Gremolata, or gremolada, is an Italian green condiment made from chopped parsley, lemon zest, and garlic. It’s typically used as a topping or garnish to add bright, fresh flavor to heavier dishes.
It’s a bit like chimichurri, but with a few key differences. Where chimichurri gets its vibrant, tangy flavor from vinegar and chili pepper flakes, gremolata uses lemon zest. Chimichurri also incorporates olive oil to make it a sauce rather than a topping.
However, for this recipe, I wanted to be able to coat the cauliflower wings with the gremolata. So, I borrowed a little from your typical chimichurri recipe and decided to add some olive oil!
This gives us all the wonderful, bright flavors of traditional gremolata, but makes it easier to dress the cauliflower. If you ask me, it’s the best of both worlds.
What To Serve With Vegan Cauliflower Wings
Looking for something to pair with this dish? There are tons of great options!
To add a little healthy fat to your meal, try serving with these vegan Keto stuffed avocados. You can easily throw them together while the cauliflower florets are roasting.
You could also keep it simple with a side salad or some fresh chopped veggies. Need to sop up any leftover gremolata from the bottom of your bowl? A little slice of bread usually does the trick!
How To Store Cauliflower Wings
Keep in mind that roasted cauliflower will always taste best when it’s fresh out of the oven. But if you have any leftovers, you can certainly store them for later!
Simply place the cauliflower florets in a shallow airtight container. You can keep them in the refrigerator for up to three days.
If possible, I recommend storing the florets separate from the sauce. If you’ve already tossed the ingredients, keep in mind that the sauce may make the cauliflower a bit soggy as it sits in the fridge. However, it will still taste delicious!
How To Make Vegan Cauliflower Wings with Gremolata
Preheat the oven to 400 F.
Toss the cauliflower with one tablespoon of olive oil, then spread onto an oven-safe pan. Bake until fork-tender, about 30 minutes.
Meanwhile, make the gremolata by mixing the parsley, garlic, remaining olive oil, zest, and juice of one lemon in a small bowl. Add salt and pepper to taste.
Once the cauliflower has finished baking, toss in the gremolata sauce and serve warm.
Other Vegan Options That You Might Like
- 1 head cauliflower, cut into florets.
- ½ bunch parsley, chopped
- 3 garlic cloves, chopped
- ⅓ cup plus 1 tablespoon olive oil, divided
- Zest of 1 lemon
- Juice of 1 lemon
- Salt and black pepper to taste
- Preheat the oven to 400 F.
- Toss the cauliflower with one tablespoon of olive oil, then spread onto an oven-safe pan. Bake until fork-tender, about 30 minutes.
- Meanwhile, make the gremolata by mixing the parsley, garlic, remaining olive oil, zest, and juice of one lemon in a small bowl. Add salt and pepper to taste.
- Once the cauliflower has finished baking, toss in the gremolata sauce and serve warm.
Amount Per Serving: Calories: 76Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 168mgCarbohydrates: 10gNet Carbohydrates: 6gFiber: 4gSugar: 4gProtein: 3g
Nutrition is calculated using a third party plug-in. It is best to always validate!
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.