Vegan Cauliflower Wings with Spicy Sauces
Ingredients
Hot sauce
- 1/3 cup chickpea miso paste
- 1/4 cup maple syrup (plus more to taste)
- 1/3 cup Korean ground chili
- 1/4 cup tamari
- 4 cloves garlic (minced)
- ~1/4 cup water (to thin)
Cauliflower wings
- 1 medium cauliflower
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp smoked paprika
- 1/2 cup gf flour
- 1/2 cup glutenfree panko breadcrumbs
- 1-2 tbsp vegan Parmesan
- 1-1 1/2 cup water
- 1/2 cup Gochujang sauce
Sriracha tahini sauce
- 3 tbsp tahini
- 1 tsp maple syrup
- 1/2 lemon juiced
- 1 clove garlic minced
- salt and pepper
- water to thin
- 1 tbsp vegan sriracha
Preparation
Blend hot sauce ingredients until smooth.
Preheat oven to 425F.
Break off florets of cauliflower and place in a bowl.
In a medium sized bowl, mix onion powder, garlic powder, salt, smoked paprika, gf flour, glutenfree panko breadcrumbs, vegan Parmesan, and water to combine. Whisk until the batter is not too thick or too thin and sticks to the cauliflower.
Dip each floret in the batter, coat completely, and shake off any excess.
Place battered florets on a parchment lined baking sheet and bake for 25 minutes.
Turn the florets and continue baking for 15-20 more minutes until crispy.
For Sriracha Tahini sauce, mix tahini, maple syrup, lemon juice, minced garlic, salt, and pepper in a small bowl. Stir to combine, add water a tablespoon at a time until desired texture, then add sriracha to taste and stir.
