Sticky Sesame Cauliflower Wings
Crispy, breaded cauliflower florets are coated in a sweet and spicy maple ginger sauce, creating a delicious vegan appetizer perfect for game day or any snack occasion.
Instructions
- 1
Preheat oven to [450°F/230°C]. Line a baking sheet with a silicone baking sheet or greased foil. Use a knife to remove florets from the cauliflower (1 head), then chop into smaller, wing-sized pieces.
- 2
In a separate bowl, whisk gluten free all purpose flour (1 cup), vegan milk (1 cup), sea salt (0.5 tsp), ground black pepper (0.75 tsp) and garlic powder (1 tsp) to create the batter. Thin with more [vegan milk] if needed. In a separate bowl, place gluten free panko breadcrumbs (2 cups).
- 3
Toss the cauliflower in the batter mixture to coat completely. Transfer to the [gluten free panko breadcrumbs] and coat completely. Place onto the baking sheet, giving each wing enough space. Repeat until all wings are coated.
- 4
Bake for mins (22). Ensure oven is fully preheated. While baking, prepare the sauce.
- 5
In a saucepan over medium-high heat, combine maple syrup (0.66 cup), light soy sauce (6 tbsp), sesame seeds (1 tsp), ground black pepper (0.5 tsp), ground ginger (0.5 tsp), cornstarch (2 tsp) (mixed with water (2 tsp) for a slurry), and water (0.5 cup). Whisk to dissolve the [cornstarch]. Bring to a boil, then simmer for mins (5) until the sauce thickens. Whisk frequently. Taste and adjust sweetness/saltiness if needed. Remove from heat and cool.
- 6
Remove wings from the oven. Gently toss them in the cooled sauce until fully coated. Using tongs or a spoon, place them back on the baking sheet.
- 7
Bake for another mins (5) for the sauce to soak into the wings. Remove from oven and serve immediately. Garnish with [chopped scallions] and [sesame seeds] if desired.
Nutrition Facts
Per portion