Cauliflower Hot Wings with Gluten-Free and Oil-Free Options
Ingredients
- 1 cauliflower head
- 3/4 cup all-purpose flour or rice flour for gluten-free
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- black pepper to taste
- salt to taste
- 1/2 cup plant milk
- 1/2 cup water for batter
- 2 tablespoons tamari
- 2 tablespoons sriracha
- 1 tablespoon apple cider vinegar
- 2 tablespoons water for sauce
- 2 tablespoons maple syrup
- 1.5 teaspoons tapioca starch
- optional: 1 tablespoon vegan butter
Preparation
Wash and cut 1 cauliflower head into bite-size florets.
Mix dry batter ingredients: 3/4 cup all-purpose flour (or rice flour), 2 tsp garlic powder, 1 tsp cumin, 1 tsp paprika, black pepper, and salt to taste.
Mix wet batter ingredients: 1/2 cup plant milk and 1/2 cup water.
Gradually pour wet ingredients into dry ingredients while mixing to remove lumps.
Dip cauliflower florets into batter one at a time, shaking off any excess, and place on a lined baking sheet.
Roast at 400°F for 20 minutes, flipping halfway.
While cauliflower is roasting, prepare sauce: Whisk together 2 tbsp tamari, 2 tbsp sriracha, 1 tbsp apple cider vinegar, 2 tbsp water, 2 tbsp maple syrup, and 1.5 tsp tapioca starch.
Optional: Heat 1 tbsp vegan butter in a saucepan until melted, remove from heat, and whisk sauce into melted butter until it thickens.
For oil-free version, transfer mixed sauce to a saucepan and whisk while heating until it starts to thicken.
Dip roasted cauliflower florets into sauce one at a time, coating generously, and place back on lined baking sheet.
Roast again at 400°F for about 30 minutes, flipping halfway, until florets start to darken.
Enjoy!
