Sticky Sesame Vegan Cauliflower Wings
Prep Time: 15 mins
Cook Time: 27 mins
Total Time: 42 mins
​
Yield: 6 serving
​
Recipe by Jessica in the Kitchen
Nutritional Information
Calories: 170kcal
Carbohydrates: 36g
Protein: 6g
Fat: 1g
Saturated Fat: 1g
Sodium: 637mg
Potassium: 324mg
Fiber: 4g
Sugar: 12g
Vitamin A: 45IU
Vitamin C: 47mg
Calcium: 71mg
Iron: 1mg
Ingredients and Instructions
1 small head cauliflower
1/2 cup all purpose gluten free flour
1/2 cup unsweetened almond milk
1/4 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes 1/2 if you want it very spicy, leave out if you don't like spice
1 cup crispy gluten free breadcrumbs seasoned with salt & pepper
​
Sauce
​
5 tablespoons maple syrup
3 tablespoons low sodium soy sauce or liquid aminos
1/2 teaspoon sesame seeds
1/4 teaspoon ground black pepper
1/4 teaspoon ground ginger
1 teaspoon cornstarch + 1 teaspoon water mix together separately from the rest of ingredients in a small bowl for a cornstarch slurry
¼ cup water
chopped scallions & sesame seeds for garnish
-
Preheat oven to 450 degrees F/230 degrees C. Prepare a baking sheet by lining it with a silicone baking sheet or greased foil.
​
-
Prepare a baking sheet by lining it with a silicone baking sheet or greased foil. Using a knife, remove florets from the cauliflower (aka cut off the leaves and don't use the stems). Chop the cauliflower into smaller pieces to resemble the size of the wings.
​
-
In a separate bowl, whisk the gluten-free flour, almond milk, salt, ground black pepper and garlic powder in a bowl to make the batter. If the batter is too thick, feel free to thin it out with some more milk. In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl.
​
-
Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all. Transfer them to the breadcrumbs (you can do this in two or three batches) to coat completely, then place onto the baking sheet, giving each wing enough space. Repeat until all of the wings are coated.
​
-
Bake for 22 minutes. Please ensure your oven is completely preheated and hot. While baking, prepare the ingredients for the sauce by whisking together.
​
-
Remove from oven. Toss the wings in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs or a spoon, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.
​
-
Remove from oven and serve immediately. Enjoy!
​
Maple Ginger Sauce
​
-
After you put the cauliflower in, you can start making the sauce. In a pan over medium-high heat, mix all the sauce ingredients. Whisk together to help dissolve the cornstarch slurry. Bring to a boil, then a simmer for about 5 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn't thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar/soy if you want it sweeter or saltier. Remove from heat and allow to cool until needed. It'll also thicken up as it cools!