Crispy Vegan Cauliflower Wings with Sauces
Ingredients
Hot sauce
- 1/3 cup chickpea miso paste
- 1/4 cup maple syrup (plus more to taste)
- 1/3 cup Korean ground chili
- 1/4 cup tamari
- 4 cloves garlic (minced)
- ~1/4 cup water (to thin)
Cauliflower wings
- 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
- 1/2 cup gluten-free panko breadcrumbs
- 1-2 tbsp vegan Parmesan
- 1-1.5 cup water
- 1/2 cup Gochujang sauce
Sriracha tahini sauce
- 3 tbsp tahini
- 1 tsp maple syrup
- 1/2 lemon juiced
- 1 clove garlic minced
- salt and pepper to taste
- water to thin
- 1 tbsp vegan sriracha
Preparation
Blend the hot sauce ingredients until smooth.
Preheat oven to 425F.
Break off florets of cauliflower and place in a bowl.
In a medium-sized bowl, mix onion powder, garlic powder, salt, smoked paprika, gf flour, gluten-free panko breadcrumbs, vegan Parmesan, and water to combine, ensuring the batter is not too thick or too thin (exclude Gochujang sauce).
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.
For the Sriracha Tahini sauce, mix tahini, maple syrup, lemon juice, minced garlic, salt, and pepper in a small bowl.
Add water a tablespoon at a time until the desired texture is achieved.
Add vegan sriracha to taste and stir to combine.