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, chopped
- Sesame seeds for garnish
Preparation
Preheat the oven to 425F (218C).
Prepare the cauliflower by cutting it in half, removing the green bottom, breaking it into medium-sized florets, and trimming the stems.
Make the chickpea flour wash by mixing the chickpea flour and water in a bowl until smooth.
Place the breadcrumbs in a large bowl.
Dip each floret into the chickpea flour wash, drain excess, and coat in breadcrumbs using one wet hand and one dry hand for efficiency.
Arrange the coated cauliflower on a baking sheet lined with parchment paper.
Bake for 20-25 minutes until golden and dry.
While baking, prepare the cornstarch slurry by whisking the cornstarch and water in a small bowl.
Combine all sauce ingredients except the slurry in a bowl and whisk together.
Add the slurry to the sauce mixture and whisk again.
Heat the sauce in a pot over low heat for 5-10 minutes, stirring occasionally, until it thickens.
Let the baked cauliflower cool for 15 minutes.
Toss the cooled cauliflower in the sauce before serving.
Tips
For simplicity, use 1 and 1/4 cups of one type of breadcrumbs instead of mixing panko and fine breadcrumbs.
