Equipment
- oven, stove
Ingredients
- 1 head cauliflower, cut into bite size florets
- 1 cup plain, unsweetened plant-based milk
- ¾ cup brown rice flour, or all purpose or gluten free 1:1
- ¼ tsp salt
- ¼ cup coconut aminos or soy sauce
- ¼ cup mirin
- 2 tbsp sriracha
- 3 tbsp maple syrup
- 2 garlic cloves, pressed
- 1 tsp arrowroot powder or cornstarch + 2 tsp water, optional
- sesame seeds, for garnish
- green onions, for garnish
Method
- Preheat your oven to 425 degrees or 400 for a convection oven. Line two large metal baking sheets with parchment paper and set aside.
- Add the milk, flour and salt to a large mixing bowl and use a fork to mix. It should be about the consistency of pancake batter and will thicken slightly after a couple of minutes. Add the cauliflower florets to the batter and use a rubber spatula to gently fold and coat. Place them on the prepared baking sheets one by one, being sure not to overcrowd, and letting any excess batter drip off. Bake for 25 minutes, do not flip.
- Meanwhile, add the coconut aminos, mirin, sriracha, maple syrup, and garlic to a small sauce pan and bring to a gentle boil. Reduce heat and simmer for 7-8 minutes until thickened. For a thicker sauce, combine the arrowroot powder or cornstarch with water and slowly pour into the sauce while simmering until desired thickness is achieved.
- Remove the wings from the oven and let cool for 2-3 minutes (otherwise they will steam when you toss with the sauce and get mushy!) Transfer to a bowl and pour the sauce over the wings. Use the rubber spatula to gently fold and coat. Transfer to a serving plate and top with sesame seeds and green onions!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
