Description
This Sticky Sesame Cauliflower recipe is a vegan twist on classic sticky wings, featuring crispy baked cauliflower bites coated in a savory-sweet sesame sauce.
Ingredients
Units
Scale
Cauliflower 'Wings'
- 1 cup all-purpose flour or gluten-free baking flour
- 1 tbsp baking powder
- 2 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 cup plant based milk such as almond milk
- 1 medium head cauliflower, around 6 cups
Sauce
- 2 tbsp tomato paste
- 2 tbsp rice vinegar
- 1/4 cup tamari or soy sauce
- 2 tbsp maple syrup
- 1/2 tbsp Sriracha
- 2 tbsp cornstarch
- 1/2 cup water
- 1 tbsp sesame oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tbsp ginger, freshly grated
- 1/4 cup sesame seeds
Instructions
- Preheat the oven: Preheat the oven to 180 degrees C (400 F) and line a baking tray with parchment paper.
- Mix batter: In a large mixing bowl, whisk together flour, baking powder, nutritional yeast, garlic powder, salt, and plant-based milk until smooth.
- Prepare cauliflower: Trim and chop cauliflower into florets.
- Batter cauliflower: Dip florets in batter and bake for 25 minutes until crispy.
- Make sauce: Whisk together tomato paste, rice vinegar, tamari, maple syrup, and sriracha. Prepare cornstarch slurry.
- Cook sauce: Sauté onion, garlic, and ginger. Add sauce and slurry, cook until thickened.
- Combine: Toss baked cauliflower in sauce, add sesame seeds, and serve.
Notes
- For a gluten-free version, use gluten-free flour and tamari.
- To freeze, arrange baked cauliflower on a tray, freeze, then store in a container for up to 2 months.
- When reheating from frozen, bake at 180°C/350°F for 30 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
