Go Back Print

Firecracker Cauliflower “Wings”

Prep: 5 min
Cook: 20 min
Total: 25 min

Ingredients for 3 servings

  • 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!