Sticky Sesame Cauliflower Wings
A delicious recipe for Sticky Sesame Cauliflower Wings that offers a unique twist on classic wing flavors, perfect for a snack or appetizer.
Equipment
- oven
- baking sheet
- Mixing Bowl
- Whisk
- Spatula
- Tongs
Ingredients
Cauliflower Wings
- 1 head cauliflower regular, may have to double for a large head
- 1 cup all purpose gluten free flour mix or regular flour if you're not gluten free
- 1 cup non-dairy milk unsweetened or original flavour
- ½ teaspoon sea salt
- ¾ teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon crushed red pepper flakes 1 teaspoon if you want it very spicy, leave out if you don't like spice
- 2 cups crispy/panko gluten free breadcrumbs seasoned with salt & pepper
Maple Ginger Sauce
- ⅔ cup maple syrup (10 tablespoons)
- 6 tablespoons low sodium soy sauce or liquid aminos
- 1 teaspoon sesame seeds
- ½ teaspoon ground black pepper
- ½ teaspoon ground ginger
- 2 teaspoons cornstarch mix together separately from the rest of ingredients in a small bowl for a cornstarch slurry
- 2 teaspoons water
- ½ cup water
- chopped scallions for garnish
- sesame seeds for garnish
Instructions
Preparation
- Preheat oven to 450°F/230°C. Prepare a baking sheet by lining it with a silicone baking sheet or greased foil.
- Using a knife, remove florets from the cauliflower (aka cut off the leaves and don’t use the stems). Chop the cauliflower into smaller pieces to resemble the size of the wings.
- In a separate bowl, whisk the gluten-free flour, almond milk, salt, ground black pepper and garlic powder in a bowl to make the batter. If the batter is too thick, feel free to thin it out with some more milk.
- In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl.
- Toss the cauliflower in the batter mixture, using a spatula or spoon to coat them all. Transfer them to the breadcrumbs to coat completely, then place onto the baking sheet, giving each wing enough space. Repeat until all of the wings are coated.
Baking
- Bake for 22 minutes. Please ensure your oven is completely preheated and hot.
- While baking, prepare the ingredients for the sauce by whisking together.
- Remove from oven. Toss the wings gently in the cooked and cooled down sauce which is prepared separately.
- Using tongs or a spoon, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.
- Remove from oven and serve immediately. Enjoy!
Maple Ginger Sauce
- In a pan over medium-high heat, mix all the sauce ingredients. Whisk together to help dissolve the cornstarch slurry.
- Bring to a boil, then a simmer for about 5 minutes until the sauce begins to thicken up.
- Whisk frequently so the cornstarch doesn’t thicken up in spots but instead mixes evenly throughout the sauce.
- Taste test and add more sugar/soy if you want it sweeter or saltier. Remove from heat and allow to cool until needed.
Notes
Either way tastes great, sauce or sauceless, it’s your choice! Don’t use olive oil to grease the baking sheet since it will burn the bottom of your wings. The batter will only adhere to the cauliflower wings dry. So, if for any reason you wet your cauliflower, it has to be 100% dry for the batter to stick.
Nutrition
Serving: 1wingCalories: 177kcalCarbohydrates: 38gProtein: 4gFat: 1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gSodium: 499mgPotassium: 97mgFiber: 2gSugar: 14gVitamin A: 43IUVitamin C: 0.3mgCalcium: 69mgIron: 1mg
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