Crispy 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 [15ml]
- 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
- 2 tbsp cornstarch (for slurry)
- 2 tbsp water (for slurry)
Garnish
- 2-3 stalks green onion, chopped
- Sesame seeds
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, then cut off the stems so all florets are similar in size
Prepare the chickpea flour 'egg' wash by mixing chickpea flour and water in a bowl until smooth
Place breadcrumbs in a large bowl
Dip each cauliflower floret into the chickpea flour wash with one hand, letting excess drip off, then coat in breadcrumbs with the other hand, shaking the bowl if needed for even coating
Arrange the coated florets on a parchment-lined baking sheet
Bake for 20-25 minutes until golden and dry
While the cauliflower bakes, prepare the cornstarch slurry by whisking cornstarch and water in a small bowl
In a large bowl, whisk together all sauce ingredients except the slurry
Add the cornstarch slurry to the sauce and whisk again
Heat the sauce in a pot over low heat, stirring occasionally, until it thickens and changes from light brown and milky to dark and slightly transparent, about 5-10 minutes
Let the baked cauliflower cool for 15 minutes, then toss in the sauce
Garnish with chopped green onions and sesame seeds
Tips
If using only one type of breadcrumbs, use 1 1/4 cups total for the coating
Use one hand for wet (the wash) and one for dry (breadcrumbs) to prevent clumping and make coating more efficient
