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Spicy BBQ Cauliflower Wings with Raw Ranch Sauce

This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

These Spicy BBQ Cauliflower Wings are made with the new Ninja Foodi using the Tendercrisp Air Fry setting for perfectly crisp and sticky wings that blow the real thing out of the water. Served with a nutritious cashew based ranch sauce.

Spicy BBQ Cauliflower Wings with Raw Ranch Sauce

5 - 1 review


  • For the Spicy BBQ Cauliflower Wings:
  • 275g cauli florets (washed and dried)
  • 70g almond flour
  • 40g arrowroot flour
  • 1 tbsp hot paprika
  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp liquid smoke
  • 1 tsp tomato paste
  • 1 tsp ground cumin
  • For the Spicy BBQ Glaze:
  • 160ml hot sauce
  • 1 tbsp extra virgin olive/avocado oil
  • 2 tbsp agave nectar/maple syrup
  • 2 tbsp coconut sugar
  • 1 tsp liquid smoke
  • For the Ranch Sauce:
  • 75g cashews (soaked overnight or hot water for at least 30 mins, rinsed and drained)
  • 120ml nut milk
  • 2 tbsp aquafaba (chickpea juice)
  • 1 tbsp agave nectar/maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1 clove of garlic or 1/4 tsp garlic powder
  • 1 tbsp onion or 1/4 tsp onion powder
  • 1/2 tsp mustard
  • 60ml olive oil / avocado oil
  • 2 tbsp finely chopped fresh chives
  • 2 tbsp finely chopped fresh parsley
  • 2 tbsp finely chopped fresh dill
Prep Time


  1. Start by inserting the air fryer basket into the unit then pressing the Air Fry option on your Ninja Foodi. Set the temperature to 180°C for 10 minutes in order to pre-heat the unit. Next, line a baking tray or large plate with greaseproof paper then set to one side.

  2. Whisk together all of the dry ingredients for the cauliflower wings then gradually whisk in 120 ml of the cold water. Little by little whisk in the remaining water until you get a smooth batter that’s just thick enough to coat the cauliflower – it’s okay not to use all of the water. Next, dip each floret into the batter until evenly coated then place onto the lined tray. Due to the ground almonds you may need to get a little messy and spread the batter into some hard to get places. Repeat until all florets are coated.

  3. You’ll need to cook your battered cauliflower in 2 batches so make sure to divide them equally before cooking. Add an ever layer of battered florets to your air fryer basket leaving a little space between each one then set the timer for 10 minutes. Be sure to turn the florets halfway using a pair of tongs. Remove your florets once cooked then add the second batch and repeat.

  4. Whilst your florets are cooking prepare your glaze by stiring together all of the ingredients until smooth. Set to one side until needed.

  5. Once all of your florets are cooked divide them into 2 batches again. Coat the first batch in the glaze and place back onto your lined tray. Cook for 10 minutes, turning halfway again. Repeat the process for your 2nd batch.

  6. Whilst your glazed florets are cooking you can start on your ranch sauce. Add all of the ingredients for the ranch sauce, except for the olive oil, fresh herbs, and water, to your pitcher and blend on the ‘SMOOTHIE’ setting until smooth. You may need to periodically scrape down the sides using a silicone spatula. Add your olive oil and blend again. Now, add a little cold water at a time until you get the consistency you are looking for. The sauce should be smoothe and a little runny but not watery. Pour the sauce into a bowl then stir in the freshly chopped herbs.

  7. Divide the wings evenly into bowls and either drizzle with the ranch sauce or serve in separate sauce pots.

Georgie Young

Hi! I'm Georgie, a health and wellness freelance writer, fitness fanatic, recipe developer, and founder of the blog Greens of the Stone Age. I encourage modern day men and women to take a more holistic approach to their lifestyles, ditching their old toxic eating habits for colourful, fun, and healthy treats.
Read more posts by Georgie Young