Honey Garlic Cauliflower Wings
Ingredients
- 1 head cauliflower, cut into florets
Batter
- 1/2 cup chickpea flour
- 1/2 cup potato starch
- 1/2 cup plant milk (I used soy)
- 1.5 tsp salt
- 1/2 tsp Pepper
- 1 tsp garlic powder
- 2 tsp baking powder
- 2 tbsp white vinegar
Sauce
- 2 tbsp avocado or grapeseed oil
- 1 head of garlic, minced
- 1/2 cup cashews
- 1/2 cup honey
- 1 lemon, squeezed
- 1/4 cup soy sauce
- 1 1/4 cup water
- 2 tbsp corn starch
- Salt and pepper to taste
- 1/2 tsp dry chili flakes (optional)
Garnish
- Sesame seeds
- Green onions, chopped
Preparation
Preheat oven to 400 F.
Prepare a baking sheet lined with parchment paper. Drizzle or spray oil and spread it out with a brush. Set aside.
Combine all the batter ingredients in a bowl and whisk very well until it is smooth with no lumps.
Dip the cauliflower florets in the batter, mix until well coated, and place on the baking sheet.
Place in the oven and bake for 25-35 minutes until golden brown. Flip the cauliflower halfway through for even roasting.
Remove from the oven and let cool for about 20 minutes.
Heat up a wide nonstick pan with oil. Add the garlic and cashews and mix until golden brown. Add the honey, soy, lemon and mix.
Combine the water with the corn starch and mix until smooth. Add to the pan as well. Mix consistently so nothing sticks to the bottom. Add salt and pepper, some dry chili flakes and turn off the heat once the consistency is nice and thick.
Let cool for 5 minutes and add the roasted florets to the pan. Mix gently until well coated.
Transfer to a serving plate, sprinkle some sesame seeds and garnish with green onions.
