Spicy Sesame Cauliflower Wings

Ingredients

  • 3/4 cup panko breadcrumbs [45g]
  • 1/2 cup chickpea flour [60g]
  • 3/4 cup water
  • 3 tbsp soy sauce, low sodium [45ml]
  • 1 tbsp rice vinegar [15 ml]
  • 1/4 cup grade a maple syrup [60ml]
  • 1 tbsp sesame oil [15ml}
  • 1/2 tsp ground ginger
  • 1/2 tsp red pepper flakes (or to taste)
  • 1 cup water
  • 2-3 stalks of green onion, chopped
  • sesame seeds for garnish

Preparation

  1. Preheat oven to 425f (218c)

  2. Cut the cauliflower in half and cut the green bottom off

  3. Break the cauliflower into medium sized florets

  4. Then cut the stems off

  5. The florets should all be around the same size

  6. Prepare chickpea flour “egg” wash by adding chickpea flour and water into a bowl and mix together until smooth

  7. Add the breadcrumbs into a big bowl

  8. Using one hand add a floret into the chickpea flour “egg” wash and drip off excess

  9. Then using the other hand coat the floret in the breadcrumbs

  10. I also like to sometimes shake the bowl to coat it

  11. Using a wet hand and dry hand will help make the process more efficient

  12. Place the cauliflower on a baking sheet lined with parchment paper

  13. Once they are all on baking sheet place in the oven for 20-25 minutes

  14. They will be golden and look dry when they are done

  15. While they cook prepare the sauce

  16. First, make the cornstarch slurry by adding the water and cornstarch to a small bowl and whisking together

  17. Then in a big bowl or measuring add all of the sauce ingredients (not the slurry yet)

  18. Whisk together

  19. Once it is whisked add the slurry in and whisk again

  20. Heat the sauce up on a low heat in a pot on the stove

  21. It should start out light brown and milky looking and turn dark and slightly more transparent

  22. Stirring it every so often for about 5-10 minutes

  23. Once the cauliflower is done cooking let it cool for 15 minutes and toss

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