Yogi Wings
Crispy, flavorful, and packed with wholesome ingredients, these Yogi Wings are a plant-based take on classic comfort food that’s as satisfying as it is nourishing. Made with tender cauliflower florets coated in a creamy Greek yogurt and spice-packed mixture, these baked bites deliver a burst of bold flavors from paprika, turmeric, cumin, and chili powder. For an added crunch, try the optional panko breadcrumb coating before roasting to golden perfection. Drizzled with olive oil and garnished with fresh cilantro, these wings are as visually stunning as they are delicious. Perfect for a party appetizer or a healthy snack, serve them with lemon wedges for a zesty finish that complements the aromatic spices. Ready in under 45 minutes, this vegetarian delight is your new go-to for guilt-free indulgence.
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 1 cup Greek yogurt (plain, unsweetened)
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric
- 1 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.5 cup Panko breadcrumbs (optional, for extra crunch)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 4 pieces Lemon wedges
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly grease it with olive oil.
Cut the cauliflower into bite-sized florets and set aside.
In a mixing bowl, whisk together the Greek yogurt, garlic powder, paprika, turmeric, ground cumin, chili powder, salt, and black pepper until smooth.
Optional: Add the panko breadcrumbs to a separate bowl for dredging.
Dip each cauliflower floret into the spiced yogurt mixture, making sure it is evenly coated. If using breadcrumbs, roll the coated cauliflower in the breadcrumbs for an extra crispy texture.
Place the coated florets on the prepared baking sheet, leaving space between each piece to allow for even cooking.
Drizzle the cauliflower with the olive oil to help them crisp up in the oven.
Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the edges are golden and the cauliflower is tender but crispy.
Remove from the oven, transfer to a serving plate, and garnish with fresh cilantro.
Serve immediately with lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2903 mg | 126% | |
| Total Carbohydrate | 99.8 g | 36% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 25.1 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 403 mg | 31% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2946 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
