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
- 2-3 stalks of green onion, chopped
- Sesame seeds for garnish
Preparation
Preheat oven to 425F (218C). Cut the cauliflower in half and cut the green bottom off.
Break the cauliflower into medium sized florets and then cut the stems off to make them uniform.
Prepare chickpea flour wash by adding chickpea flour and water into a bowl and mixing together until smooth.
Add the breadcrumbs into a big bowl.
Using one hand, add a floret into the chickpea flour wash and drip off excess, then using the other hand coat the floret in the breadcrumbs.
Place the coated cauliflower on a baking sheet lined with parchment paper.
Bake in the oven for 20-25 minutes until golden and dry.
While the cauliflower bakes, prepare the sauce by first making the cornstarch slurry in a small bowl by whisking cornstarch and water together.
In a big bowl or measuring cup, add all the sauce ingredients except the slurry and whisk together.
Add the slurry to the sauce mixture and whisk again.
Heat the sauce in a pot on low heat, stirring occasionally for about 5-10 minutes until it thickens and changes color.
Once the cauliflower is done baking, let it cool for 15 minutes before tossing in the sauce.
Notes
If preferred, use 1 and 1/4 cups of one type of breadcrumbs instead of combining panko and fine breadcrumbs.
