Spicy Sesame Cauliflower Wings
Ingredients
- 3/4 cup panko breadcrumbs [45g]
- 1/2 cup chickpea flour [60g]
- 3/4 cup water
- sauce
- 3 tbsp soy sauce, low sodium [45ml]
- 1 tbsp rice vinegar [15 ml]
- 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
- 2-3 stalks of green onion, chopped
- sesame seeds for garnish
Preparation
Preheat oven to 425f (218c)
Cut the cauliflower in half and cut the green bottom off
Break the cauliflower into medium sized florets
Then cut the stems off
The florets should all be around the same size
Prepare chickpea flour “egg” wash by adding chickpea flour and water into a bowl and mix together until smooth
Add the breadcrumbs into a big bowl
Using one hand add a floret into the chickpea flour “egg” wash and drip off excess
Then using the other hand coat the floret in the breadcrumbs
I also like to sometimes shake the bowl to coat it
Using a wet hand and dry hand will help make the process more efficient
Place the cauliflower on a baking sheet lined with parchment paper
Once they are all on baking sheet place in the oven for 20-25 minutes
They will be golden and look dry when they are done
While they cook prepare the sauce
First, make the cornstarch slurry by adding the water and cornstarch to a small bowl and whisking together
Then in a big bowl or measuring add all of the sauce ingredients (not the slurry yet)
Whisk together
Once it is whisked add the slurry in and whisk again
Heat the sauce up on a low heat in a pot on the stove
It should start out light brown and milky looking and turn dark and slightly more transparent
Stirring it every so often for about 5-10 minutes
Once the cauliflower is done cooking let it cool for 15 minutes before toss