WWW.FREI-STYLE.COMCrispy Baked Sesame Cauliflower Wings
Ingredients
For the wings
- 1 medium cauliflower (about 600 gr (21.2 oz.))
- 60 gr (2.1 oz.) flour
- 120 ml (1/2 cup) plant milk
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 Tbsp soy sauce
- 1 tsp salt
- 2 pinches pepper
- 80-100 gr (2.8 to 3.5 oz.) panko breadcrumbs
For the sesame sauce
- 8 Tbsp soy sauce
- 8 Tbsp maple syrup
- 2 Tbsp rice vinegar
- 4-5 Tbsp water
- 1-2 Tbsp toasted sesame oil
- 1 tsp freshly grated ginger
- 1 tsp garlic powder
- 1-2 tsp cornstarch (with 2 Tbsp water, stirred smooth)
- 2 Tbsp sesame seeds
To garnish
- 1 Tbsp sesame seeds
- 2 spring onions (thinly sliced)
- vegan mayonnaise or vegan sour cream (as a dip)
Equipment: baking tray lined with parchment, 2 bowls for breading, small pot, whisk, large bowl for glazing, fine grater for the ginger, knife and cutting board
Instructions
Prepare
- 1.Preheat the oven to 220°C (428°F) conventional heat and line a baking tray with parchment.
- 2.Wash the cauliflower, remove the leaves and divide the head into small florets. Halve any large florets so they are all about the same size.
Bread the florets
- 1.In a bowl, whisk the flour, plant milk, garlic powder, smoked paprika, soy sauce, salt and pepper into a smooth batter.
- 2.Put the panko into a second bowl.
- 3.Dip each floret into the batter until it is coated all over, let the excess drip off briefly, then roll it in the panko until fully covered.
- 4.Place the breaded florets side by side on the baking tray, leaving a little space between them.
Bake
- 1.Bake the florets in the preheated oven for 25 to 30 minutes, turning them halfway through so they brown on all sides.
Cook the sesame sauce
- 1.Meanwhile, stir the soy sauce, maple syrup, rice vinegar, water, sesame oil, ginger and garlic powder together in a small pot and bring to a boil.
- 2.Add the cornstarch mixture to the simmering sauce and cook for 1 to 2 minutes, stirring, until the sauce thickens. Stir in the sesame seeds.
Glaze
- 1.Take the baked florets out of the oven, put them into a large bowl, pour the sesame sauce over them and toss gently until every floret is coated. Keep some sauce back as a dip if you like.
- 2.Return the glazed wings to the baking tray and bake for another 5 minutes so they turn crispy again.
Serve
- 1.Sprinkle the wings with sesame seeds and spring onions and serve them hot with vegan mayonnaise or vegan sour cream as a dip.
Notes
Tip from my kitchen: cut the florets as evenly as possible so they are all cooked at the same time. There is usually some sesame sauce left over, and that is on purpose, because it makes a wonderful dip. In a screw-top jar it keeps in the fridge for about 1 week. If you like it spicy, stir 1 tsp of chili flakes or a little sriracha into the sauce. For the dip I use vegan mayonnaise or vegan sour cream, so the whole dish stays vegan.
Nutrition per serving: 530 kcal · 16 g protein
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook