colleenmomof2
Well-known member
I'm thinking, "Why not! I bet these will be tasty." All the flavor with none of the bones and skin! Now to score some cauliflower to try this recipe! Colleen
Crispy Asian Cauliflower "Wings"
1 head cauliflower
1 1/2 cup GF flour mix, Bob's Red Mill, King Arthur GF flour. Feel free to substitute all purpose flour.
1 cup plant milk
1 tsp onion powder
1 tsp smoked paprika
salt to taste
1 1/2 cups GF bread crumbs, I have used both Ian's panko and a bag of GF Louisiana fish fry both with great results.
Asian glaze. Use this or just use your favorite BBQ or teriyaki sauce.
1 tsp sesame oil
3 cloves fresh minced garlic
1 cup GF hoisin sauce
3 tbsp sesame seeds
Instructions
Heat your oven to 435 Faherenheit.
Cut the cauliflower head into individual florets cutting from the "root end" leaving a bit of the stalk when possible as a hangle.
Line two baking sheets with parchment paper.
Place the GF flour, onion poweder and smoked paprika in a medium bowl. Whisk the plant milk in until you have a smooth batter.
Into another bowl place the bread crumbs.
Dunk each piece of cauliflower into the batter, shake off the exess and dredge in the bread crumbs.
Place your cauliflower on the parchment paper lined pans leaving space between each piece.
Place your wings in the oven and set a timer for 20 minutes.
Stir together the asian inspired glaze ingredients.
When your timer goes off open the oven door and drizzle 1/2 the sauce over the wings. I don't coat the whole wing because you want parts to be crunchy and other parts to be sticky.
Bake for 5-8 more minutes and remove from oven. Serve immediately. Place the extra sauce on the side for dipping. Be aware they lose their crunch after an hour
https://www.sunnysidehanne.com/crispy-asian-cauliflower-wings-vegan-gf/
https://www.sunnysidehanne.com/wp-content/uploads/2020/05/DSC_2793-768x888.jpg
Crispy Asian Cauliflower "Wings"
1 head cauliflower
1 1/2 cup GF flour mix, Bob's Red Mill, King Arthur GF flour. Feel free to substitute all purpose flour.
1 cup plant milk
1 tsp onion powder
1 tsp smoked paprika
salt to taste
1 1/2 cups GF bread crumbs, I have used both Ian's panko and a bag of GF Louisiana fish fry both with great results.
Asian glaze. Use this or just use your favorite BBQ or teriyaki sauce.
1 tsp sesame oil
3 cloves fresh minced garlic
1 cup GF hoisin sauce
3 tbsp sesame seeds
Instructions
Heat your oven to 435 Faherenheit.
Cut the cauliflower head into individual florets cutting from the "root end" leaving a bit of the stalk when possible as a hangle.
Line two baking sheets with parchment paper.
Place the GF flour, onion poweder and smoked paprika in a medium bowl. Whisk the plant milk in until you have a smooth batter.
Into another bowl place the bread crumbs.
Dunk each piece of cauliflower into the batter, shake off the exess and dredge in the bread crumbs.
Place your cauliflower on the parchment paper lined pans leaving space between each piece.
Place your wings in the oven and set a timer for 20 minutes.
Stir together the asian inspired glaze ingredients.
When your timer goes off open the oven door and drizzle 1/2 the sauce over the wings. I don't coat the whole wing because you want parts to be crunchy and other parts to be sticky.
Bake for 5-8 more minutes and remove from oven. Serve immediately. Place the extra sauce on the side for dipping. Be aware they lose their crunch after an hour
https://www.sunnysidehanne.com/crispy-asian-cauliflower-wings-vegan-gf/
https://www.sunnysidehanne.com/wp-content/uploads/2020/05/DSC_2793-768x888.jpg