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 (about 1/3 cup) fine breadcrumbs [60g]
- *if you want to just use 1 kind of breadcrumbs you can use 1 and 1/4 cups
- 1/2 cup chickpea flour [60g]
- 3/4 cup water
Sauce
- 3 tbsp soy sauce, low sodium [45ml]
- 1 tbsp rice vinegar [15 ml]
- 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 + 2 tbsp water
- 2-3 stalks of 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. Then cut the stems off.
Prepare chickpea flour “egg” wash by adding chickpea flour and water into a bowl and mix together until smooth.
Add the breadcrumbs into a big bowl.
Using one hand, add 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. Use a wet hand and dry hand for efficiency.
Place the cauliflower on a baking sheet lined with parchment paper.
Bake in the oven for 20-25 minutes until golden and dry.
While cauliflower bakes, prepare the sauce. Make cornstarch slurry by mixing 2 tbsp cornstarch and 2 tbsp water in a small bowl.
In a bowl, add soy sauce, rice vinegar, maple syrup, sesame oil, ground ginger, red pepper flakes, and 1 cup water; 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 cauliflower is done baking, let it cool for 15 minutes.
Toss the cooled cauliflower in the sauce.
Garnish with chopped green onion and sesame seeds.
