Crispy Cauliflower Wings
These Crispy Cauliflower Wings are a flavor-packed appetizer or snack. They're crunchy, spicy, and perfect for dipping!
Servings
Ingredients
Main Ingredients
- ½ cauliflower chopped into florets
- 3 sprays olive oil
Batter
- ½ cup spelt flour
- ⅔ cup soy milk
- ½ tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp garlic powder
- pinch Salt and pepper to taste
Breading
- 1 cup panko crumbs
- dash Salt and pepper to taste
Sauce
- 1 tsp sesame oil
- 1 tbsp ginger minced
- 1 tbsp harissa paste use half if sensitive to heat
- 1 tbsp maple syrup
- ½ lime juiced
- pinch sea salt flakes
- 1 orange juiced
- ⅓ cup water
- ½ tbsp tapioca flour
Instructions
- Preheat your oven to 435F/220C. Prepare a baking tray by lining it with parchment paper.
- In a mixing bowl, combine all the batter ingredients. Stir until you get a smooth, lump-free batter.
- On a separate plate, spread out the panko crumbs for breading. Season with a dash of salt and pepper.
- Dip each cauliflower floret into the batter, ensuring it's well-coated. Then roll it in the panko crumbs. Place the coated florets on the prepared baking tray.
- Spray the coated cauliflower florets lightly with olive oil. Bake for 25 minutes, flipping the florets halfway through to ensure even cooking.
- While the cauliflower is baking, prepare the sauce. In a pan over medium heat, add sesame oil, and ginger. Cook until fragrant, about 2 minutes.
- Add the harissa, maple syrup, lime juice, orange juice, and salt to the pan. Stir well to combine all the ingredients.
- In a separate bowl, mix the tapioca starch with 1/3 cup of water. Add this mixture to the pan and stir until the sauce thickens.
- Once the cauliflower is done, drizzle the sauce over it. Serve immediately to maintain the crunchiness. For extra crunch, serve the sauce on the side for dipping.
Video
Nutritional Information - Per Serving
Calories 336kcal | Carbohydrates 61g | Protein 12g | Fat 6g | Sodium 338mg | Fiber 7g | Vitamin A 52IU | Vitamin C 97mg | Calcium 147mg | Iron 3mg