Spiced panko fried broccoli and cauliflower with kimchi sauce

A plant-based chicken wing alternative!

The future is plant-based, and what better way to embrace it than with trying new vegan recipes of your favourites at home?

Chef Jason Parsons shares a crispy, spicy, and flavourful recipe for Panko Fried Broccoli and Cauliflower with Kimchi Sauce that you’ll love. Using chicken seasonings like paprika and cayenne pepper transform these veggies into tasty bite-sized pieces that might even replace your craving for chicken wings!


  1. In a food processor, combine the panko breadcrumbs, cumin, cinnamon, cayenne pepper and paprika.
  2. Then, place the cauliflower and broccoli in a bowl. Drizzle with the grapeseed oil and then add in ¾ of the spiced panko crumbs. Using your hands toss the cauliflower and broccoli well with the grape seed oil and spiced panko.
  3. Next, deep fry the coated cauliflower and broccoli until nice and crispy. Then remove from the fryer and toss in a drizzle of the kimchi sauce.
  4. Lastly, serve garnished with a little sprinkle of the spiced crumbs, sliced chili’s and toasted cashew crumbs.