Spicy Sesame Cauliflower Wings
Ingredients
Crispy cauliflower
- 1 head cauliflower, broken into florets (around 650-700g)
- 3/4 cup panko breadcrumbs (45g)
- 6 tablespoons fine breadcrumbs (60g)
- 1/2 cup chickpea flour (60g)
- 3/4 cup water
Sauce
- 3 tablespoons low sodium soy sauce (45ml)
- 1 tablespoon rice vinegar (15ml)
- 1/4 cup grade A maple syrup (60ml)
- 1 tablespoon sesame oil (15ml)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (or to taste)
- 1 cup water
- 2 tablespoons cornstarch
- 2 tablespoons water (for slurry)
- 2-3 stalks green onion, chopped
- Sesame seeds for garnish
Preparation
Preheat oven to 425°F (218°C).
Cut the cauliflower in half and remove the green bottom.
Break the cauliflower into medium-sized florets.
Cut the stems off the florets to ensure they are uniform in size.
Prepare the chickpea flour wash by mixing chickpea flour and water in a bowl until smooth.
Place the breadcrumbs in a large bowl.
Dip each floret into the chickpea flour wash with one hand, allowing excess to drip off.
Coat the floret in breadcrumbs with the other hand and shake the bowl if needed for even coating.
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 is baking, prepare the sauce by making a cornstarch slurry in a small bowl with 2 tablespoons cornstarch and 2 tablespoons water, whisking together.
In a large bowl or measuring cup, combine soy sauce, rice vinegar, maple syrup, sesame oil, ground ginger, red pepper flakes, and 1 cup water, then whisk together.
Add the cornstarch slurry to the sauce mixture and whisk again.
Heat the sauce in a pot over low heat for 5-10 minutes, stirring occasionally, until it thickens and becomes darker and more transparent.
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.
Tips
If you prefer to use only one type of breadcrumb, use 1 and 1/4 cups.
Use one hand for the wet mixture and the other for dry to make the coating process more efficient.
