Spicy Sesame Cauliflower Wings
Ingredients
Crispy cauliflower
- 1 head of cauliflower, broken into florets [around 650-700g]
- 3/4 cup panko breadcrumbs [45g]
- 6 tbsp fine breadcrumbs [60g]
- 1/2 cup chickpea flour [60g]
- 3/4 cup water
Sauce
- 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
- Cornstarch slurry: 2 tbsp cornstarch + 2 tbsp water
Garnishes
- 2-3 stalks of green onion, chopped
- Sesame seeds for garnish
Preparation
Preheat oven to 425F (218C).
Cut the cauliflower in half and remove the green bottom.
Break the cauliflower into medium-sized florets and cut off the stems.
Prepare the chickpea flour “egg” wash by mixing chickpea flour and water in a bowl until smooth.
Add the breadcrumbs to a large bowl.
Using one hand, dip a floret into the chickpea flour wash and drip off excess.
Using the other hand, coat the floret in breadcrumbs and shake the bowl to help coat.
Place the coated cauliflower on a baking sheet lined with parchment paper.
Bake in the oven for 20-25 minutes until golden and dry.
Make the cornstarch slurry by whisking cornstarch and water together in a small bowl.
In a large bowl or measuring cup, add all sauce ingredients except the slurry.
Whisk the sauce mixture, then add the slurry and whisk again.
Heat the sauce in a pot on low heat, stirring occasionally, for 5-10 minutes.
Once the cauliflower is done baking, let it cool for 15 minutes.
Toss the cooled cauliflower in the sauce.
Garnish with chopped green onion and sesame seeds.
