STICKY SESAME CAULIFLOWER WINGS

Making some sticky sesame cauliflower wings for dinner this Saturday and I couldn’t be more pleased with this new sauce recipe that I’m using. Y’all know how much I like sauces and dressings alike, and this one has been developed to perfection. But as always when making sauces, you have to taste them while making them and adjust the amount of ingredients to your personal liking.

This recipe is the second cauliflower wings recipe that I’ve made and you can find the original one here https://theantidotekitchen.com/cauliflower-wings-quinoa-tabbouleh/ . The twist here is the peanut butter that I used in the sauce and, combined with the sesame oil and the other spices, it’s got a more Asian twist to it.

We often have the wings as is as without sides or anything but if you are makings this as your main meal, then I recommend adding some rice or other grain as a side. The wings are going to steal the show anyways so you can keep the sides simple 🙂 Enjoy xx

STICKY SESAME CAULIFLOWER WINGS

 

Prep time

10 mins

Cook time

50 mins

Total time

1 hour

 

Author: Antidote Kitchen

Serves: 4

Ingredients

• BATTER
• 100g all-purpose flour
• A pinch sea salt
• 2 tsp tandoori masala spice
• 100 ml unsweetened plain almond milk
• 6-8 Tbsp water
• CAULIFLOWER
• 1 head cauliflower, large stalks removed, cut/torn into bite-size pieces
• SAUCE
• 2 tbsp peanut butter
• 1 tbsp sesame oil
• 4 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 2 tbsp maple Syrup (agave?)
• 1 tbsp Sriracha
• 2 tbsp tomato paste
• 1 tsp garlic powder
• 1 tsp ground ginger
• ca 50ml water
• OPTIONAL TOPPINGS
• Fresh coriander
• Chili flakes

Instructions

1. Preheat oven to 220 C and line a baking tray with parchment paper
2. Prepare the batter by first mixing the dry ingredients together, and then adding the almond milk and 6 tbsp water to start. Stir well and check consistency. You want the batter to be thick but pourable so that it sticks on the cauliflower wings. Add more water if the batter becomes too thick and more flour if it becomes too thin.
3. Chop the cauliflower in ‘wing’ like pieces
4. Add the cauliflower wings to the batter to coat. Shake off excess and place on the baking tray and bake for 30 minutes.
5. In the meantime, prepare the sauce by whisking together all the ingredients. Add a little bit of water if it becomes too thick.
6. Once the cauliflower has finished baking, remove from oven and toss in the sauce 1-2 pieces at a time. Shake off excess, then place back on baking sheet and bake for another 20 minutes, or until browned on the edges and the glaze has caramelized.
7. Serve the wings as is or with the rice (or other grain) and top with fresh coriander and chili flakes, if desired.

Nutrition Information

Serving size: 1 Calories: 270 Fat: 7 Carbohydrates: 40 Sugar: 12 Fiber: 5 Protein: 10

3.5.3226