19 Jul Sweet and Spicy Cauliflower Wings
Since the beginning of my cauliflower wing days I have been trying to create the perfect recipe that is crispy on the outside, instead of soggy (I have had many attempts and many soggy wings). Let’s just say soggy wings are not so satisfying.
These cauliflower wings are dairy-free, gluten-free, crispy on the outside, tender on the inside, and oh so satisfying!
Cauliflower is a member of the cruciferous vegetable family, which according to Dr. Michael Greger in his book How Not to Die is one food that should be eaten daily to maintain health and promote longevity. Don’t worry if your intuition isn’t guiding you to eat this everyday (if it’s not, you likely aren’t in need of what it has to offer). Cauliflower has a unique set of properties that make it particularly beneficial in terms of preventing chronic diseases such as cardiovascular diseases, diabetes, neurodegenerative disorders, and various types of cancer.
I think the kind of gluten-free breadcrumbs I used in this recipe made a huge difference in adding a beautiful crisp exterior upon baking. These are the exact breadcrumbs I used.
Serve these sweet and spicy flavoured wings with this Cashew-Dill Dipping Sauce.
These wings are:
Crispy on the outside
Tender on the inside
& Finger licking good!
If you make this recipe be sure to let me know what you think of it, comment and rate it below. If you would like to share a picture with me #gillianelizabeth on Instagram.
- 1 small head cauliflower, florets cut into small wing-sized pieces
- ½ cup all-purpose gluten-free flour
- ¾ cup unsweetened coconut milk
- ¼ teaspoon pink Himalayan salt
- ½ teaspoon freshly ground black pepper
- 1 cup gluten-free breadcrumbs
- ¼ cup and 3½ tablespoons maple syrup
- 3 tablespoons tamari
- 3-inch knob ginger, peeled and minced
- 1-2 garlic cloves, peeled and minced
- ¾ teaspoons crushed red pepper flakes
- Sesame seeds
- Scallions, chopped
- Preheat oven to 450 degrees. Prepare a baking tray by lining it with parchment paper or a silicone mat.
- In a medium-sized bowl whisk together the flour, coconut milk, salt, and pepper.
- Fill a small bowl with breadcrumbs and place it next to the medium-sized bowl.
- Coat cauliflower pieces in the batter, followed by the breadcrumbs, and then place on the baking tray and bake for 21 to 23 minutes.
- While the cauliflower wings are baking place the maple syrup, tamari, ginger, and garlic in a high powered blender and blend until combined.
- When the cauliflower is done baking place it in a large bowl and coat with maple syrup sauce, while stirring in the red pepper flakes.
- Top the cauliflower with sesame seeds and scallions, to serve.