Crispy Vegan Cauliflower Wings with Spicy 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 gluten-free 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
- water to thin
- 1 tbsp vegan sriracha
Preparation
Blend the hot sauce ingredients until smooth.
Preheat the 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, gluten-free flour, gluten-free panko breadcrumbs, vegan Parmesan, and water to combine into a batter. Ensure it is not too thick or too thin so it sticks to the cauliflower.
Dip each floret in the batter, coating completely and shaking off any excess.
Place the coated florets on a parchment-lined baking sheet.
Bake for 25 minutes, then turn 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 and stir to combine.
Add water a tablespoon at a time until the desired texture is achieved.
Add vegan sriracha to taste and stir.
