Spicy Vegan Cauliflower Hot Wings
Ingredients
- 1 cauliflower head
- 3/4 cup all-purpose flour (or rice flour for gluten-free)
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- several turns black pepper
- pinch of salt (to taste)
- 1/2 cup plant milk
- 1/2 cup water (for batter)
- 2 tablespoons tamari
- 2 tablespoons sriracha
- 1 tablespoon apple cider vinegar
- 2 tablespoons water (for sauce)
- 2 tablespoons maple syrup
- 1.5 teaspoons tapioca starch
- 1 tablespoon vegan butter (optional)
Preparation
Wash and cut the cauliflower head into bite-size florets.
Mix the dry ingredients for the batter: 3/4 cup all-purpose flour, 2 teaspoons garlic powder, 1 teaspoon cumin, 1 teaspoon paprika, several turns black pepper, and a pinch of salt to taste.
Mix the wet ingredients for the batter: 1/2 cup plant milk and 1/2 cup water.
Gradually pour the wet ingredients into the dry ingredients while mixing to remove any lumps.
Dip the cauliflower florets into the batter one at a time, shaking off any excess, and place them on a lined baking sheet.
Roast the battered cauliflower at 400F for 20 minutes, flipping halfway through.
While the cauliflower is roasting, prepare the sauce by whisking together 2 tablespoons tamari, 2 tablespoons sriracha, 1 tablespoon apple cider vinegar, 2 tablespoons water, 2 tablespoons maple syrup, and 1.5 teaspoons tapioca starch.
Optional: Heat 1 tablespoon vegan butter in a saucepan until melted, then remove from heat and whisk the sauce into the melted butter while the saucepan is still hot, continuing to whisk until the sauce thickens.
For an oil-free version, transfer the mixed sauce directly to a saucepan and whisk while heating until it starts to thicken.
Dip the roasted cauliflower florets into the sauce one at a time, using your hands to generously coat each floret.
Place the sauced cauliflower on a lined baking sheet and roast again at 400F for about 30 minutes, flipping halfway, until the florets start to darken.
Enjoy the dish.
