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]
- *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, untoasted [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
Garnish
- 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. The florets should all be around the same size.
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. I also like to sometimes shake the bowl to coat it. Using a wet hand and dry hand will help make the process more efficient.
Bake the coated cauliflower in the preheated oven until golden and crispy.
Make the cornstarch slurry by mixing 2 tablespoons cornstarch with 2 tablespoons water.
In a saucepan, combine soy sauce, rice vinegar, maple syrup, sesame oil, ground ginger, red pepper flakes, and water. Bring to a simmer.
Add the cornstarch slurry to the sauce and cook until thickened.
Toss the baked cauliflower in the sauce.
Garnish with chopped green onion and sesame seeds.
Serve immediately.
