Baked Cauliflower Wings with Tahini Sriracha Sauce
Ingredients
- 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 or rice flour
- 1/2 cup panko
- 1-2 tbsp vegan parm
- 1-1 1/2 cup water
- 1/2 cup Gochujang sauce
Preparation
Preheat oven to 425°F
Break off florets of cauliflower and place in a bowl
In a medium-sized bowl, mix everything but gochujang sauce and whisk to combine
Dip each floret in the batter and coat completely, shaking off any excess
Place on a parchment-lined baking sheet and bake for 25 minutes
Turn the florets and continue baking for 15-20 more minutes until crispy
Notes
The batter should not be too thick or too thin to ensure it sticks well to the cauliflower
