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Firecracker Cauliflower “Wings”
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Here’s a spicy take on cauliflower wing using a quick “firecracker” sauce! But really, this is a good base recipe to make cauliflower wings – just swap out the spices and the sauce!
Firecracker Cauliflower “Wings”
Ingredients for 3 servings
Substitution
Note
- 1 large head cauliflower, florets removed (or use 25oz florets)
- Batter
- 3/4 cup all purpose flour
- 2 teaspoons Chinese five-spice blend
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/4 cup unsweetened almond milk
- Quick Firecracker Sauce
- 4 tablespoons low sodium soy sauce
- 2 tablespoons red chili garlic sauce (or Sriracha)
- 2 tablespoons coconut sugar
- 1 tablespoon fresh ginger
- 2 cloves garlic, minced
- add fresh lime juice as needed to help reduce saltiness & spiciness
- 1 1/2 tablespoons arrowroot + 1 tablespoon water
- Garnish
- sesame seeds
- green onion
- OPTIONAL Dipping Sauce
- 6oz plain oat yogurt + 2 tablespoons miso paste + 1 tablespoon fresh lime zest + juice from 1 lime + low sodium soy sauce to taste
Steps
Step 1
Set oven to 410F/210C.
Step 2
Chop the florets from the head of cauliflower to have individual pieces (florets).
Step 3
Mix together the ingredients for the batter. Dip each floret in the batter, gently shake the excess batter from it, then place the floret on a baking tray lined with parchment. Repeat until all cauliflower has been used. Bake for 15 – 20 minutes, flipping the florets over halfway through the cooking cycle.
Step 4
Mix together the ingredients for the sauce.
Step 5
Place a skillet on medium heat and once hot, pour in the sauce. Bring to a gentle simmer, then pour in the arrowroot mix and stir IMMEDIATELY so the sauce does not clump or get slimy. Pro-tip: remove the skillet from the heat after you stir in the arrowroot to prevent clumping or sliminess.
Step 6
Add the baked cauliflower wings to a bowl, allow to cool slightly – about 7 – 10 minutes – then pour in the sauce and gently fold everything together.
Step 7
Garnish and enjoy as-is or with a dipping sauce!
Firecracker Cauliflower “Wings”
Kevin Curry
INGREDIENTS
- 1 large head cauliflower, florets removed (or use 25oz florets)
- Batter
- 3/4 cup all purpose flour
- 2 teaspoons Chinese five-spice blend
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/4 cup unsweetened almond milk
- Quick Firecracker Sauce
- 4 tablespoons low sodium soy sauce
- 2 tablespoons red chili garlic sauce (or Sriracha)
- 2 tablespoons coconut sugar
- 1 tablespoon fresh ginger
- 2 cloves garlic, minced
- add fresh lime juice as needed to help reduce saltiness & spiciness
- 1 1/2 tablespoons arrowroot + 1 tablespoon water
- Garnish
- sesame seeds
- green onion
- OPTIONAL Dipping Sauce
- 6oz plain oat yogurt + 2 tablespoons miso paste + 1 tablespoon fresh lime zest + juice from 1 lime + low sodium soy sauce to taste
INSTRUCTIONS
-
Set oven to 410F/210C.
-
Chop the florets from the head of cauliflower to have individual pieces (florets).
-
Mix together the ingredients for the batter. Dip each floret in the batter, gently shake the excess batter from it, then place the floret on a baking tray lined with parchment. Repeat until all cauliflower has been used. Bake for 15 – 20 minutes, flipping the florets over halfway through the cooking cycle.
-
Mix together the ingredients for the sauce.
-
Place a skillet on medium heat and once hot, pour in the sauce. Bring to a gentle simmer, then pour in the arrowroot mix and stir IMMEDIATELY so the sauce does not clump or get slimy. Pro-tip: remove the skillet from the heat after you stir in the arrowroot to prevent clumping or sliminess.
-
Add the baked cauliflower wings to a bowl, allow to cool slightly – about 7 – 10 minutes – then pour in the sauce and gently fold everything together.
-
Garnish and enjoy as-is or with a dipping sauce!
Nutrition per serving
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