Spicy Sesame Cauliflower Wings
Ingredients
Crispy cauliflower
- 1 head cauliflower, broken into florets (650-700g)
- 3/4 cup panko breadcrumbs (45g)
- 6 tbsp fine breadcrumbs (60g)
- Optional: use 1 and 1/4 cups of one type of breadcrumbs
- 1/2 cup chickpea flour (60g)
- 3/4 cup water
Sauce
- 3 tbsp low sodium soy sauce (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
- Cornstarch slurry: 2 tbsp cornstarch and 2 tbsp water
- 2-3 stalks 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 and cut the stems off.
Prepare chickpea flour “egg” wash by adding chickpea flour and water into a bowl and mixing together until smooth.
Add the breadcrumbs into a big bowl.
Using one hand, dip a floret into the chickpea flour “egg” wash and drip off excess.
Then, using the other hand, coat the floret in the breadcrumbs. Shake the bowl to coat if desired.
Place the coated cauliflower on a baking sheet lined with parchment paper.
Bake in the oven for 20-25 minutes until golden and dry.
While the cauliflower cooks, prepare the sauce. First, make the cornstarch slurry by adding cornstarch and water to a small bowl and whisking together.
Then, in a big bowl or measuring cup, add all the sauce ingredients except the slurry and whisk together.
Add the slurry to the sauce mixture and whisk again.
Heat the sauce in a pot on low heat for 5-10 minutes, stirring occasionally, until it thickens and changes color.
Once the cauliflower is done, let it cool for 15 minutes before tossing in the sauce.
