In the past I have made the buffalo cauliflower recipe that kept popping up on my facebook feed, however whenever I made them I could never get the consistency right and they always ended up super soggy.
Ive taken my mother in law’s sticky wings recipe and cleaned it up a little and made it vegan. They came out crispy and the flavour was ever so satisfying! I served it on brown basmati rice and made it a meal. I also tried the batter with both coconut flour and spelt flour for anyone out there who is gluten free.
Both turned out perfect so I will add the notes for those to the recipe below:
• 1/2 cup spelt flour (or coconut flour or any gf flour)
• 1-1 1/4 cup almond milk (or any milk)
• 1 large cauliflower head (cut in to small bite size pieces)
• 1 tablespoon sesame oil
• 1/2 cup tamari sauce (or soy)
• 1/2 cup maple syrup
• 1/4 cup rice vinegar (or apple cider)
• 2 garlic cloves minced
• 1 tsp ginger, grated
• 1/4 cup water
• 1 tablespoon arrowroot powder (or cornstarch)
• Scallions and sesame seeds for garnish
1. Pre-heat oven to 450 and line a baking sheet with brown paper. Drizzle 1/2 the sesame oil on the bottom.
2. Combine flour and milk to a bowl and dip the cauliflower pieces to coat and tap or shake gently to remove excess batter. Arrange on the baking sheet and bake for 10-15 minutes.
3. In the meantime, combine Tamari sauce, maple syrup, vinegar, garlic, and ginger to a sauce pan and bring to a gentle boil over medium heat.
4. Add water and cornstarch to a cup and stir to mix. Add to the saucepan and allow to simmer for 5 minutes.
5. Flip the cauliflower and brush with remaining sesame oil. Bake for 5 more minutes.
6. Pour the mixture over the cauliflower and bake a remaining 5-10 minutes until crispy (you may want to broil for a minute or two at the end, but keep watch so they don’t burn!)
7. Serve over rice with scallions and a sprinkle of sesame seeds.