Coconut Free Vegan Asian Cauliflower Wings
Total time55 min
Prep time20 min
Cook time35 min
4.9(28)
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Learn more →Ingredients
4 servings
For the cauliflower
- 1 medium head cauliflower (about 2 lb), cut into bite-sized florets
- ¾ cup all-purpose flour
- ¾ cup water
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the glaze
- ¼ cup soy sauce
- 3 tbsp maple syrup
- 2 tbsp rice vinegar
- 1 tbsp sriracha
- 1 tbsp sesame oil
- 1 tsp fresh ginger, grated
- 1 tsp cornstarch
- 1 tbsp water
For serving
- 2 tsp sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the flour, water, garlic powder, onion powder, salt, and black pepper until a smooth, thick batter forms — it should coat the back of a spoon without dripping off immediately.
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