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 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
- 2 tbsp cornstarch and 2 tbsp water (for slurry)
- 2-3 stalks green onion
- Sesame seeds for garnish
Preparation
Preheat oven to 425°F or heat oil for frying
In a bowl, mix chickpea flour and 3/4 cup water to make a batter
Dip cauliflower florets in the batter, then coat with a mixture of panko and fine breadcrumbs
Bake on a baking sheet for 20-25 minutes until crispy, or fry until golden
For the sauce, in a saucepan, combine soy sauce, rice vinegar, maple syrup, sesame oil, ground ginger, red pepper flakes, and 1 cup water. Bring to a simmer
Mix 2 tbsp cornstarch with 2 tbsp water to make a slurry, then add to the sauce and stir until thickened
Toss the crispy cauliflower in the sauce until well coated
Garnish with chopped green onion and sesame seeds before serving
