Vegan Baked Cauliflower Wings
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 gluten-free 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
Hot sauce
Blend until smooth
Cauliflower wings
Preheat oven to 425F.
Break off florets of cauliflower and place in bowl.
In a medium sized bowl mix everything but gochujang sauce and whisk to combine. The batter should not be too thick or too thin. You want it to stick to the cauliflower.
Dip each floret and coat completely, shaking off any excess.
Place on parchment lined baking sheet and bake for 25 minutes.
Turn and continue baking for 15-20 more minutes until crispy.
Sriracha tahini sauce
Mix everything but sriracha into a small bowl and stir to combine.
Add water a tablespoon at a time until you get the desired texture.
Add sriracha to taste and stir.
